I ate this for breakfast every day for almost a week before realizing that the raspberries were giving me hives, which was making my skin weird and dry.
I know that’s a strange way to start a recipe post, but the moral of the story is – pay attention to how your body reacts to foods, even healthy things like fruits and vegetables. The whole basis of holistic nutrition is biochemical individuality – there’s no one perfect diet that we should all adhere to, it’s just a matter of picking out what works for you. Turns out, as much as I love ’em, raspberries don’t work so well for me and it took a while to figure that out.
That said, the combo of tart berries, creamy almond butter, gooey (mmmm, gooey!) chia seeds and sweet lucuma creates this thick, creamy, almost yogurt-like smoothie/pudding concoction that I couldn’t get enough of for a few days there. Give it a try, unless raspberries give you hives too, in which case use another frozen fruit!
Rasberry Lucuma Smoothie Pudding
1 tbsp chia seeds, soaked
1-1 1/2 cups water
1 cup frozen raspberries
1/4 cup lucuma powder
1 tbsp almond butter
Soak chia seeds in water, 5-10 minutes (or overnight, to create a softer “gel”). Blend all ingredients until smooth. More or less water can be used depending on whether you want a smoothie or a pudding. I found 1 cup of water made a good, thick creamy pudding.
This works well with frozen mango, too. Other frozen berries would be great (cherries!). Or, you know, fresh fruit if you happen to be making this when it’s not the dead of a wretched winter and you haven’t felt a temperature above freezing for months. Months!