Pistachio Peppermint Pudding

Wednesday Nov 7 | BY |
| Comments (1)

Healthy, full of calcium and antioxidants, and spoon-hugging delicious.

Raw pistachios are a good source of plant-based fat and fiber as well as a rich source of calcium. Because I grew up on a peppermint mint farm and loved pistachio pudding, I decided to combine the two—and making it deliciously healthy!

Serves: 4 to 6

Ingredients

2 cups Almond Milk (recipe below)
3 ripe avocados, medium
¾ cup pistachios, dry*
½ cup honey or the natural sweetener of your choice
1 tablespoon peppermint leaves, minced
2 teaspoons vanilla
1/8 teaspoon mineral sea salt
Pinch of chlorella
Drop of pure peppermint oil extract (applied with a toothpick)

*Note: This recipe requires raw, unsalted pistachios. However, if salted pistachios are used omit the mineral sea salt in this recipe.

Ingredients Almond Milk

1 cup almonds, soaked 8 hours or overnight, drained and rinsed
3 cups water
2 tablespoons honey or the natural sweetener of your choice
Pinch of mineral sea salt

Directions for Almond Milk

Blend all ingredients together until smooth. Strain through a nut milk bag or cheesecloth. Drink immediately or store up to 2 days in the refrigerator. Makes over 4 cups.

Note: The remaining almond milk is great to drink, use in cereal or add to any smoothie!

Directions for Pudding
Blend milk, honey or agave nectar, peppermint leaves, vanilla, chlorella and salt until smooth. lend in the avocadoes. Do not over blend. top the blender to scrape down the sides with a rubber spatula as needed.

To add pure peppermint oil extract, dip a clean toothpick in the oil and then add one drop of oil from the toothpick. For a stronger mint flavor, repeat the step with a clean toothpick. A drop from the bottle is too much.

Pulse in pistachios until broken up into little pieces. Serve or refrigerate up to 2 days.

* * *

Photo courtesy Jennifer McClelland.

Jennifer McClelland

Jennifer McClelland

Jennifer McClelland is a whole foods spokesperson, raw food chef, and cookbook author of “The Right Blend: Blender-only Raw Food Recipes”. Jennifer grew up on a farm and studied at Living Light Culinary Institute in Northern California. Based in Idaho, she travels the world, working from Beijing to Shanghai to Hong Kong to Los Angeles. Jennifer is a regular contributor for New Western Cuisine Magazine and available for culinary projects around the world!
Contact Jennifer at www.bedeliciouslyhealthy.com.

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  1. Jackie says:

    This recipe looks DIVINE!! I will have to try it! Thanks Kevin and Jennifer!

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