This past Monday I had the privilege of doing a cooking demo on Whole-Foods, Plant-Based  at Alternative Remedies Plus and it was well attended and much participation, which was very encouraging! I only handed out one recipe with the promise of making available more on this blog... so here goes:

Pineapple Cream Pudding

1 cup Millet
4 cups Pineapple Juice (can use canned or frozen)
1/2 cup Water
2/3 cup Raw Cashews
1/2 tsp Lemon Flavoring (I use a bit more)
1 tsp Salt
4 Tbsp Lemon Juice
1/3 cup Honey
1-20 oz can, crushed or chunk Pineapple or fresh pineapple
1 Tbsp. Vanilla

Equipment needed: Saucepan, blender and stirring spoon.

1. Simmer millet, water, pineapple juice in covered sauce pan on low heat until well cooked, usually 1 hour.
2. Stir occasionally.
3. When cooked, add remaining ingredients, stirring well.
4. Blend, 2 cups at a time, until thoroughly creamy.
5. Pour into pre-baked pie shells or into glass serving dish
6. Top with coconut, granola, carob chips, cut fresh fruit or fruit jam.

This recipe is from Guiltless Gourmet pg. 5

Remember, that by using organic products whenever possible you are limiting the chemical load placed on your body.