Yesterday I attended a seminar given by Australian herbalist Lee Carroll on the subject of integrative herbal and whole food nutrition. If you are thinking that I walked away with a recipe for sprouted brown rice pudding, you are oddly correct. At one point, while discussing Dysbiosis and how to support healthy microbiota, he shared cacao’s benefits, then proceeded to rattle off a rice pudding recipe that he sometimes shares with his patients in Australia. It sounded so intriguing I jotted down the rough concept, and decided to give it or something similar a try. The key ingredients that caught my attention were brown rice, tahini, cacao, and Manuka honey.
This recipe uses a cacao-maca powder blend, but you can use all cacao powder if you want. Manuka honey is considered to have all sorts of nutritional benefits. But getting pure, unadulterated Manuka honey can be a bit pricey. Having said that, a little bit goes a long way. So if you want this pudding to be packed with more nutrition, try to keep it pure. The tahini provides the fat component that gives this pudding a creamier consistency, along with the way the rice is cooked. Altogether, this pudding packs some substantial nutrition for a sweet treat. I can see this as a dessert, evening chocolate craving fix (that is gradiently healthier than many alternatives), or even a quick breakfast.
maca cacao sprouted brown rice pudding
1 cup hot sprouted brown rice, just out of the rice cooker
2 tbsp. cacao-maca powder
1-2 tbsp. Manuka honey (or other organic raw honey)
2 tbsp. 100% sesame tahini paste Read More