This post is sponsored by Blue Diamond Almond Breeze Almondmilk, my all-time fave and a staple in our house.
Hi friends! Sorry to disappear on you yesterday afternoon. My allergies have been off the charts, and I woke up with a neon red, watery eye. It was a fun afternoon with a doc appointment, picking up eye drops, and glasses destiny for a few days until things clear up. They fogged up while I was teaching barre hahah and my goal is to keep them from falling off my face when I teach BODYPUMP tonight.
I’m so happy to hear that many of you share in my excitement for Post Baby Bod! It will be a lot of fun to release it, and also follow along myself after the little one is here.
So this morning, I have a recipe that’s like a vacation in a glass… or bowl.. or out of the container with a spoon, standing in front of the fridge.
During the past week, when things have felt extra crazy (like when our dishwasher and clothes washer stopped working simultaneously post-vacay, and our washer in Tucson also broke for our tenants… What is happening?), I’ve closed my eyes for a second to think about Hawaii. Instantly the calm rushes over me, and I feel that fresh, tropical air, and hear the waves crashing gently against the shore. It was such a beautiful vacation, and something I’ll remember for a long time. It was a rare opportunity for us to slow down and enjoy each other (especially with the Pilot’s hectic work schedule) and spend time as a little family of three before little lady joins us in the fall.
Something else I will never forget about Hawaii: the food. It was so fresh and delicious, with a bounty of tropical produce and island flavors infused into each meal. Fruit-wise, before our trip, I was more into berries and apples; now I feel like I can’t get enough pineapple, mango and coconut.
I decided to use this inspiration in a vegan rice pudding, using fragrant jasmine rice, chopped tropical fruits, Almond Breeze for a creamy texture,
and edible flowers, because they were so beautiful I couldn’t stop myself. 😉
The result is a refreshing tropical treat, which is surprisingly healthy. It tastes even better after setting and cooling in the fridge for a day, which makes it an ideal component for summer parties, picnics or BBQs.
Let me know if you give it a try!
- 2 1/2 cups jasmine rice
- 4 cups water
- 1/4 cup sugar
- Pinch of sea salt
- Teaspoon vanilla
- 2 cinnamon sticks
- 1-2 cups Almond Breeze Almondmilk (I've been using the Hint of Honey Vanilla)
- 3 cups chopped fresh fruit of choice
- Optional: shredded coconut, fresh mint and/or edible flowers to garnish
- 1. In a large saucepan, add the water, rice, salt, vanilla, cinnamon sticks and sugar. Bring to a boil, then reduce to low. Cover and simmer for 15 minutes or so until the rice is fluffy and cooked.
- 2. Stir in the almondmilk and fruit, and allow the mixture to cool to room temperature.
- 3. Add in more almondmilk as needed for texture -if you prefer the mixture to be less solid, add more as the rice soaks up the almondmilk- and cover in the fridge to set overnight.
- 4. Garnish with shredded coconut, mint and/or edible flowers before serving.
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. As always, thank you so much for supporting this blog and the companies who help support our family.