In keeping with the end-of-the-week-easy-lunch theme, today’s main lunch item is banana carob chia pudding. Have you tried carob powder? It’s fantastic stuff: like cocoa powder, but naturally sweeter. Until I started experimenting with vegan baked goods and desserts, I had always associated carob with wacky, hippy, fake “chocolate” snacks. That was until I went to the hippy co-op, bought some carob powder and used it in a date-sweetened banana peanut butter smoothie. Yummers. Now I use carob powder all the time: in smoothies, granola bars, and puddings. Since chia pudding is pretty light, I added a scoop of hemp protein powder (I know, a totally hippy ingredient) to the mix. On the side: Annie’s Organic Processed Junk Food (Bunny Grahams) and pretzel Goldfish. I love how processed snack foods have jumped on the “organic,” “all-natural” bandwagon. “No icky additives or pesky preservatives!” I’m not fooled. I just try to balance out the processed stuff with real food. Like grapes, dried apricots and prunes.
Un-cooking Tip: Banana Carob Chia Pudding
- 2 cups almond milk
- 2 bananas (the riper the better)
- 1/4 cup carob powder
- 1 tablespoon protein powder (optional)
- 4 tablespoons chia seeds
- 1 tablespoon honey, or sweetener of your choice
Combine all ingredients, except chia seeds, in a blender. Stir in the chia seeds, cover and refrigerate overnight. Don’t try to rush the soaking time. Initially, the pudding will look too thin and watery, but, have faith. The chia seeds will plump up overnight and the pudding will be nice and thick in the morning.