This rice pudding is allergy free and quite exotic. Instead of using dairy and eggs, rice milk is used and the pudding is thickened with cornstarch. Arrowroot powder can be substituted for cornstarch, if desired. [2 teaspoons of arrowroot equals 1 tablespoon (3 teaspoons) of cornstarch.]

Place the pudding rice in a large saucepan. Pour in one cup of rice milk and enough water to cover the rice one inch above the level of the rice.

Bring to a boil and cook until rice is tender.

Add remaining rice milk and sugar, if desired. Sample the mixture before adding additional sugar. Rice milk is sweet, and you may find it doesn’t need additional sweetener.

Return pudding to a boil, then reduce heat to medium low and simmer.

Mix together the cornstarch with a tablespoon or two of rice milk to form a slightly runny paste.

While stirring the rice, slowly add the cornstarch mixture.

Mix in the rosewater and bring to a boil.

Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins. Cool at room temperature and then refrigerate for at least one hour. Garnish with rose petals before serving (if desired).

This ginger jam recipe is POTENT! I plan on using it on cashew butter rice bread sandwiches in the morning, since my supply of ginger spread is no longer being offered at Trader Joe’s. While sampling it during cooking, I realized it will also do nicely whipped into cream cheese, swirled into cheesecake, or layered between spice cake.

Makes 1 12 oz. jar.

3/4 cup Finely chopped peeled ginger
1 Apple peeled – cored and finely chopped
(note – no need to chop ginger and apple if using a Vitamix)
3/4 cup Sucanat (dehydrated sugar cane juice) or date sugar
1 cup Water

Combine all ingredients in a Vitamix or food processor – process until smooth. Transfer to a saucepan, place over medium heat and cook until the mixture begins to bubble. Stir consistently until it reaches a jam-like thickness, about 30 minutes.

Great for those with blood sugar issues and as a post-workout recovery treat!

This recipe was modified in response to a client’s request for a Cold Fusion Bar replacement!

• 1 1/2 lbs fresh strawberries, peaches, nectarines, melons, or berries of your choice
• 1 cup Water or 100% juice (try a mix of the two if the fruit is slightly underripe)
• 1.5 – 2 scoops Whey Protein
• 1/2 cup plain yogurt or soy yogurt

1. Prepare the fruits for the blender by hulling, removing the seeds, and peeling if necessary.
2. Combine all ingredients in an electric blender and puree.
3. Divide among eight 5-ounce paper cups, filling them about 3/4 full.
4. Place in the freezer until partially frozen, 60 to 90 minutes.
5. Insert a plastic spoon, handle up (or popsicle stick) in each the center of each cup and freeze until solid.
6. To serve, peel the paper cup away. Makes 8 popsicles.

Fruity. Tropical. Cool.

Nothing but fresh fruit goes into these easy blender pops. The trick is to use almost over-ripe fruit. One batch makes 6 pops. Experiment with other flavors by using fruit on hand and the local berries in season!
Ingredients:
• 2 very ripe bananas
• 10 to 15 very ripe strawberries (small)
• 1 very ripe mango or papaya (or 3 kiwis)
• 6 popsicle sticks (or plastic spoons)
1. Wash and clean the fruit.
2. Peel and slice the banana and mango or papaya or kiwi) into small chunks.
3. Place all the fruits in a blender.
4. Once liquefied, pour the fruit into popsicle containers or paper cups.
5. Place a popsicle stick into each container and place in the freezer for 3 hours or until solid.