Thursday, June 21, 2012
raw foodist's strawberry pudding
One of my favorite late spring/early summer puddings is strawberry tapioca. It's better than many strawberry dishes because the strawberries are never cooked; that cooking destroys strawberries' flavor is a Ross family truism. My new dietary regimen precludes tapioca, though, so I had to modify my recipe to make it for my work lunches this week. It turned out pretty well, but be warned: the success of this recipe rests almost entirely on the quality of the strawberries you use.
Strawberry Chia Pudding
serves two or three
1 lb strawberries, cored and thinly sliced
1/3C sugar (raw if that's what you like)
2T lemon juice
1/4C chia seeds
Toss the sliced strawberries with the lemon juice and sugar, and let rest for about an hour. Strain the juice into a big measuring cup and add enough water to make a total of 3/4C water plus juice. Whisk the chia seeds into the juice, and stir every few minutes for a while so they don't form a huge clump. When they've thickened up quite a bit, stir them into the strawberries, cover, and put in the refrigerator for about an hour.