Valentines day is right around the corner. I repeat to any males that may happen to be reading this crazy thing of a blog (cough, hubby are you listening?), valentines day is Friday. Now I’m normally not a sappy girl but doesn’t everyone like to be romanced every once in a while? I must say my lovely husband has lots of great and charming qualities, but I don’t think I would ever describe him as romantic. Luckily I married him for the other great qualities so sometimes I let these “romantic” holidays, anniversaries and birthdays fall through the cracks.
Either way this is another one of our holidays that is food focused. Chocolate, pasta, chocolate, wine, chocolate, roses, chocolate, you get the picture. Here’s a fun fact, statistically almost half (48%) of all gifts given for Valentines day is, drumroll please, chocolate. Surprise, surprise! Apparently we are a culture driven by food. Now this doesn’t have to be a bad thing. Don’t get me wrong, I love food and I love to eat. But there is a big difference between food that feeds your body and food that robs your body. Lets start eating to feed our bodies and that means giving up, yes those Valentine’s chocolates.
But don’t stop reading now…
You really shouldn’t eat that box of chocolates but what you can do is make your own valentines treat. Lets start with something easy, divine vanilla pudding. Obviously we have been talking about chocolate so this really should have been a chocolate pudding post but this family really isn’t all that into chocolate, gasp! I know but we still love a treat and this could easily be transformed in divine chocolate pudding if you prefer.
Win the way to your spouses heart through their stomach. A healthy gut = a healthy life = a happy life, the best gift one can get. Start with this incredibly easy, simple, pure and so incredibly diving pudding. Ten minutes tops!
If you are looking for a great alternative recipes to spice this one up, be sure to check these out:
- Add coconut milk and sugar and cocoa powder (if using) to a small pot and heat over low-medium heat, bringing it to a simmer.
- Meanwhile, whisk eggs and add in arrowroot powder.
- Pour one ladle of the steaming milk into the egg mixture, whisking constantly to prevent clumping.
- Turn the pot of coconut milk to low and slowly add the egg mixture, whisking until thickened.
- Once it thickens, remove from heat and stir in vanilla and butter.
- Pour into four small bowls, or mason jars, cover and cool until well chilled.
- Top with coconut whipped cream, chocolate shavings and/or berries.