Passionate Persimmon Pudding


Once you taste this amazing treat you will know why passion is in the name!  This pudding is great for the Holidays served for breakfast or dessert.  You may want to double the recipe as it goes quickly!  Persimmons are brightly colored with glossy orange red skin which is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber.

Serves two for breakfast or four for dessert


Blend the following for 30 seconds:

•    2 ripe fuyu persimmons (they look like a squashed tomato; Hachiya persimmons have an acorn shape)
•    1 cup almond milk
•    1 cup ionized alkaline water (or spring water)
•    1 tablespoon chia seeds

Add the following and blend for 30 more seconds:

•    1 teaspoon vanilla extract
•    1 teaspoon pumpkin pie spice
•    ¼ teaspoon of sea salt
•    1 ripe medium banana

Transfer to glass bowl and mix in:
•    1 ½ Tablespoon chia seeds

Final steps:
  Cover and refrigerate for one hour before serving.  Mix the pudding after 30 minutes. The Chia seeds will thicken the pudding.  This takes a little time so be patient…it’s worth it!

Top with chopped walnuts and enjoy.

By:  Katy Joy Freeman, Raw Food Chef

Copyright 2009

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