Raw Foods Recipe – Spiceful Chai Pudding

I made this up this morning. It feels like a comfort food. It nourishes some part of me that revels in the spices of the East. In flavoring, it reminds me of some of the rice puddings and desserts I had while living in India. My taste buds did a happy dance – smooth, creamy, ‘spiceful’ (my word creation for meaning: full of the richness of exotic spices that feed us, help us appreciate the essence of the moment, of it in our mouth, filling us with enjoyment). Oh, Yeaaah!

Spiceful Chia Pudding
© Chef Allie
Equipment: Vitamix or other blender
Yield: ~ 2 C

2 Cups of Almond Mylk (to make your own quickly, see additional recipe below)
1 -2 Tbs. of Coconut Oil
3 dates, pitted (can soak for 10-20 min prior to use to make easier to blend, unless you’d like little chunks for texture)
1 tsp. Vanilla extract
1/8 tsp of Chai Extract (I used Primal Essence’s Organic Royal Chai Concentrated Extract, or alternately, see below for Chai spice mix, and use 1/4-1/2 tsp of the Chai spice mix, or to taste)
3-4 pinches of Himalayan pink salt
1 1/2 Tbs Psyllium husk powder

Place all ingredients in the Vitamix/blender, with liquid first, and Psyllium husk last (as it starts the process of firming up the ingredients as soon as it hits the liquid), and blend until smooth. Allow it to sit for a couple of minutes for the Psyllium husk to do its work, and then pour/spoon into serving bowls.

This is such a filling, flavorful and satisfying dish, that you’ll feel quite complete. I created it as a breakfast pudding, and can also be served as a dessert, in small quantities, after a meal.

For an easy and quick Almond Mylk, use this recipe:
2 C water (for above ‘Spicefu’ Chai Pudding recipe)
24 raw almonds, or alternatively 2 heaping Tbs of raw almond butter
1 banana, peeled (if use raw almond butter, this is optional – just makes it creamier)
a pinch of Himalayan pink salt
1 tsp. vanilla extract (optional)

Blend all ingredients in Vitamix/blender until smooth.

Note: if making the ‘Spiceful’ Chai Pudding, then just use this as your base/almond mylk ingredient, and add in the other ingredients as well, and blend.

Chai Spice Mix (1): 2 tsp ground Cinnamon, 2 tsp ground Cardamon, 2 tsp ground Clove, 1 tsp ground Ginger, 1 tsp ground Coriander, 1 tsp of White Pepper, 1/8 tsp Himalayan pink salt
Chai Spice Mix (2): 6 pods or 1 tsp. hulled seeds Cardamon, 1 Tbs.Coriander seeds/crushed, 1-3 tsps dried Licorice Root/cut or chopped, 2 tsps Cinnamon powder

Enjoy! – Chef Allie