Did anyone check out any of the other dishes at the Virtual Vegan Potluck last weekend? I still haven’t made it through all of them, but they are so AMAZING!
It’s been a busy week, thus the lack of creative items to post. I find that the busier I get, the less creative I become. Somehow in the busyness, there is no room for the new and interesting to flourish. Just another reason to make sure there is room for that to happen.
Note to self: Take the time to make sure you have enough space for creativity to flow!
And the first 28-day Transition to Vegan Program is underway, and it’s alot of fun! I look forward to meeting more and more friends as they continue. The next one will begin in July.
Also coming up is a 2-hour online Introduction to the Plant-Based Ahimsa Diet, which will happen on Sunday, June 9. More details about that coming soon!
And now to today’s recipe. I’ve been looking for new, exciting breakfast recipes. It’s been hot here, so have been doing lots of fruit and smoothies and such, and wanted something raw and light, yet different.
Enter ~ Raw Sweet Potato Pudding. Ok, the flavors in this are more suited to the fall and winter, but I don’t think there is ever a bad time to have sweet potatoes. And this turned out really good. And it’s so easy!
Confession: I ended up eating it the day after I made it, and I think it was even better than the taste I had right after it was made.
- 1 sweet potato, peeled and chopped
- 3/4 cup almond milk
- 1 banana
- 2-4 tablespoons sweetener (depending on how sweet you like it – I went with 2 T)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2-4 tablespoons chia seeds
Blend and serve with a drizzle of sweetener and a sprinkle of cinnamon.
Note: You can reduce or omit the chia seeds if you reduce the amount of almond milk. I think it would be fine with about a half cup of almond milk, making a thick pudding, but I chose to add more liquid for a fluffier result, and then added the chia seeds to thicken it up a bit.