This morning, I thought I’d make coconut cream pudding but sub in strawberry protein powder for the vanilla I have been using. Once I got started, I realized the pudding was going to be white (the protein powder is white), and I wanted it to be pink…
Full disclosure: My first thought was that maybe I could add beet juice. But (1) I didn’t have any, and (2) I’m pretty sure even a tablespoon would have contributed an essence of beet flavor (which was not what I was going for).
Conveniently, I had just bought Tart Cherry juice concentrate for my mom, but had not yet given it to her. So I added that.
And it was amazing. The best coconut cream pudding yet.
Cherry Berry Coconut Cream Pudding
Blend/Mix (I used a hand mixer, but you can do it by hand too):
8oz coconut cream (I use Wilderness Family Naturals 8.45oz tetra pack)
1 scoop strawberry protein powder (you could probably leave this out or use vanilla if you don’t have it) – I use Jay Robb Whey
1-2 droppers full of vanilla stevia (adjust amount to taste…or add another sweetener to taste)
1-2 Tbsp tart cherry juice concentrate
It’s quite amazing right after you blend it, but it’s even better after it has been refrigerated for a while. I am going to use this for a lot of different things—pudding, frosting, filling…
My mom was home this morning, so I neglected my To Do List for a bit and went over for coffee.
I got two reviews from her.
1. The Hemp Seed Breakfast Cookie is AMAZING when it’s sliced in half, toasted and smeared with SunButter.
2. The Cherry Berry Coconut Pudding is AMAZING. (so I gave her the rest, because I’m nice. And I can make more if I steal tart cherry juice from her.).
Side note: I love my new work schedule because I got to spend coffee hour (and a half) with my Mom, and then I spent after school time and dinner with my Dad and Matthew. I bought him (Matthew, not my Dad) an alien spaceship lego thingy for V-Day, so we spent most of the time putting that together and then fighting aliens. And we played Old Maid.
Tart Cherry Juice
Tart cherry juice is high in anthocyanins (cancer prevention, antioxidant benefits) and quercetin (cholesterol lowering), but the main reason I recommend it to people is for its anti-inflammatory benefits. Arthritis and joint pain/inflammation is the ailment that most people (I know) use it for. This is such an effective anti-inflammatory that I can’t believe more people don’t know about it! I began telling clients about it in 2008, and ever since, I get emails and people telling me how amazing it is. Often, a person begins drinking it daily, doesn’t really think about it much…and then runs out and is in pain again, and then realizes how great it had been working! Currently, I would also suggest to people that mixing it with a protein, fiber, or fat will help to slow the blood sugar spike that would occur from the juice alone (mix it into plain greek yogurt with some stevia or add it to a smoothie!). If you’re not worried about the blood sugar spike, you can just mix it with water or juice and drink it.
Around Rochester, you can buy it at Lori’s Natural Foods, or at Schutt’s Apple Mill (in Webster). In its concentrated form, you can keep it in the fridge or freezer (it won’t freeze), and add 1-2 Tbsp to water (or juice if you don’t like the tart flavor) in the morning and drink it. In my opinion, this is a much better solution to inflammation, arthritis, and joint pain than popping liver-taxing ibuprofen everyday!
Note: You can buy a juice form of it, like Cheribundi (which is also local) or a couple other brands in the grocery store…but you’ll pay an arm and a leg for it, so I recommend the concentrated form! You can buy pills too, but I haven’t had anyone try that yet.
Have you heard of tart cherry juice for arthritis?
How is your week? I am looking forward to being very productive tomorrow to make up for my play day today (I did a little work, but really not much at all).