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Taylor on the Brain

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Your brain is your greatest resource—use it by design to help you achieve health, happiness, and success!

—Arlene R. Taylor PhD

It was a special treat when my little French grandmother would come to visit and make her famous tapioca pudding. Now I make a plant-based version and think about her while I eat. Smile.

Ingredients

  • 3 cups of non-dairy milk (almond, almond-coconut, etc.)
  • ¼ cup honey or real maple syrup
  • ½ c Minute® tapioca
  • ½ cup water
  • ½ cup raw cashews
  • ½ cup raisins
  • 2 tsp vanilla
  • ½ tsp salt
  • ½ tsp almond flavoring
  • ¼ cup shredded coconut

Preparation

Place water and cashews in a blender and whiz until smooth. Set aside.

Place non-dairy milk, honey, raisins, and salt in a sauce pan. Bring to a boil over medium heat.

Add tapioca, stirring constantly until thickened. Turn heat to low.

Add water-cashew mixture to tapioca and stir.

Add vanilla and almond flavorings and stir.

Continue to cook over low heat, stirring frequently, until desired thickness has been reached.

Remove from heat and let it stand while cooling.

Serving

Spoon ½ cup or less into a small bowl.

Sprinkle some shredded coconut on top.

May serve when still slightly warm or when completely cooled.

 

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