I’m feeling much more rested today, no cat party in the middle of the night. Our house has mostly wood floors, so any small object slides around on it very easily. My cats thinks that’s wonderful and if they find something to bat around, they usually spend most of the night shooting it up and down the hallways and chasing each other over it. I made sure to check for said objects before going to bed last night!
Anyway, I had lunch with my mom today and I’m really proud that she created Gena’s Basic Chia Seed Pudding to serve with her own homemade almond milk!
She has always been a fan of tapioca, along with many other dairy products, so I’ve been trying to give her raw alternatives and she was thrilled with this one. It tasted better than plain tapioca and it was much easier to make than traditional tapioca … as well as much better for you with chia seeds and almond milk. Heating milk in a saucepan as required in traditional tapioca always freaked me out for some reason anyway. We served the pudding with a pretty salad containing sweet peppers, sprouts, cucumber and lettuce topped with Annie’s Organic Shitake dressing making a good, filling combo.
For dinner, I got experimental in the kitchen trying to perfect a creamy cashew cauliflower mash and I got very close.
But it’s not quite ready to post, hubby liked it, but he said it needed a little more something which I agree with. However it does have a nice creamy flavor and texture and I will put it to test on my young nieces tomorrow.
I served it with a cabbage, sprout, carrot, cilantro and asparagus salad topped with Gena’s Zucchini Dressing, and it gave me an opportunity to try a packet of my latest stevia find, NuNaturals White Stevia Powder packets.
The dressing was very good, but I only had Trader Joe’s Dijon mustard to use which is quite spicy, so I only used half a teaspoon and should have used an entire teaspoon.