Friends, I am in need of a mea culpa. I’m going to do my best and go for brevity. I sent people junk food. Packaged, junk food. It may be from Japan, and it may be super cute, but this was the final wake up call. I like to send care packages, and Japan is full of novelty treats. I’ve got quite a few friends in the States who are in love with all the candies & cookies that Japan makes, as well as things like dried squid and such. Of course I love sending letters and care packages, and I sent a box to the hilarious and lovely Matthew & Molly at Spilled Milk podcast a few months ago. Two weeks ago I decided that I had to stop buying packaged food for other people (popsicles for students because our air-conditioning is broken, random snacks for my coworkers), because Japan is FULL of packaging. It’s insane. Everything is triple-wrapped and disposable. And the plastic bags, oh my goodness! I’ve been avoiding those for a whole year, with limited success. So I decided after starting year 2 in Japan that cuteness and novelty were no longer going to be used as excuses, and I would have to find some other way to make my friends happy. Then Matthew totally called me out, in the most hilarious way, on this week’s podcast: Japanese Junk Food. He mentioned that sending a box of junk food didn’t really jive with the message of my blog. I had sent it before the relaunch, which is really when I sat down and defined what I’m all about, but it’s still a great example of do as I say and not as I do. And I’m not into that.
So I made a mistake. I’m not going to worry about it. In fact, that was the most hilarious episode yet of Spilled Milk, and I really needed a laugh when I listened to it. A lot has changed in the past few months. I’ve updated my website, realized my body does NOT like legumes, cut out nuts & fruit to help heal PCOS, and found an amazing community that emulates my values and beliefs in ancestral wisdom. So I’m not going to send packaged, processed food to anyone. I wouldn’t eat it myself, so why send it to others? I’m not going to force my lifestyle on anyone, and I’m going to avoid being dogmatic & perfectionist. But I truly believe whole foods will make you happier. Live and learn.
Alright, thanks for letting me get that off my chest. Now, for a smackdown! I’m convinced that anything homemade always tastes better than something from a box. When I was a kid, we used to get pudding snacks at my grandparents house. My parents didn’t allow that kind of junk food, so I was really excited to get a three decker pudding with chocolate and caramel layers like the other kids would get in their school lunches. (By the way, thanks Mom & Dad). Looking back though, there was always something slightly off about the taste of that pudding. I’ve realized it was the taste of chemicals and preservatives.
Handmade is from the heart, and it tastes better too. So here you have it, a pudding combination that can go head to head with Billy Madison’s favorite.
Chocolate Coconut Pudding
For the chocolate pudding:
1 medium avocado
3/4 cup coconut cream*
1/3 cup cocoa powder
sweetener of choice ~ I don’t use any. Stevia or maybe a dash of honey would work
Process the ingredients in a food processor until smooth. Set aside.
For the coconut layer:
2 T coconut butter
2 T coconut cream
1 t melted coconut oil
Mix coconut butter, creme, and oil together in a small bowl. This is like a frosting, so you only need a thin layer.
Start with a chocolate layer on the bottom, one layer of coconut, and another of chocolate. Makes 2 servings.
*Coconut creme is the thicker part of full-fat coconut milk. Refrigerate a can of coconut milk. then scoop out the top 2/3 of it. You’ll be left with some opaque water, which is great for smoothies, adding to a stir-fry, or any other genius ideas you guys have. Let me know!
Featured Link: Paralyzing Paleo Perfectionism at Balanced Bites
Part of Diet, Dessert, & Dogs Wellness Weekend Sept 20-24
Joining the love over at Shirley of GFE’s amaaaazing GF Virtual Support Group – September.
Rockin it at Slight Indulgent Tuesday, 10/2/12, over at Simply Sugar & Gluten-Free
- For the chocolate pudding:
- 1 medium avocado
- ¾ cup coconut cream*
- ⅓ cup cocoa powder
- sweetener of choice ~ I don’t use any. Stevia or maybe a dash of honey would work
- Process the ingredients in a food processor until smooth. Set aside.
- For the coconut layer:
- 2 T coconut butter
- 2 T coconut cream
- 1 t melted coconut oil
- Mix coconut butter, creme, and oil together in a small bowl. This is like a frosting, so you only need a thin layer.
- Start with a chocolate layer on the bottom, one layer of coconut, and another of chocolate. Makes 2 servings.