Brain Talk

Taylor on the Brain

View Dr Taylor's seminar videos on YouTube.

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.

 

enfrdeitptrues
Share this page via

Current Seminars

06 Jan 2018
11:00AM -
Galt, California
03 Feb 2018
11:00AM -
Rocklin, California

Subscribe & Share

Sign up for Taylor's FREE quarterly Brain Bulletin

Subscribe to our mailing list

* indicates required
Email Format

View previous mailings.

Go to top
JSN Boot template designed by JoomlaShine.com