Yowsa, it's Friday already... I swear the days go by suuper fast in the summer. It's hot and sunny here so I'll be enjoying a day outside - yoga on the dock, and a trip to the farmer's market before my friend Denyse arrives from Winnipeg.
This morning I tried something new - I added a zucchini to my green juice because I've got so many from the garden. It's delicious along with celery, cucumber, parsley, and ginger. Give it a shot!
Today's sweet treat is packed with one of my favorite summer fruits. Cherries! Yummy in my tummy! This recipe is nut-free, creamy, and packed with flavor. I layered it with more cherries, and chocolate brownie crumbles that I already had made up. Enjoy it straight up, or layer it however you want it.
Cherry Almond Pudding
1 1/2 cups chopped, pitted cherries
1/4 cup + 1 tablespoon irish moss gel*
1/4 cup packed, pitted medjool dates
1 teaspoon chia seed
1 teaspoon pure almond extract (or more, to taste)**
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
2 tablespoons melted coconut oil
Blend all but the oil until completely smooth and creamy.
Add the oil and blend again to incorporate.
Chill the pudding for a few hours.
**Pure almond extract is more diluted in flavor than regular almond extract, so keep this in mind depending on which you decide to use.
*Irish moss gel: Rinse and soak a handful of irish moss in cold water for 8-12 hours.
Remove the moss from the water, measure out 2 oz. and chop.
Blend the chopped moss with 1 cup of water until smooth and warm.