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. Read More