Has anyone else struggled with trying to find the “right” diet? I don’t mean diet in the weight loss sense; I mean just trying to make smart choices about what to put into one’s body 3 (or 4, or 5, or, oh heck, 6) times a day. I’m not sure where my intense fascination with nutrition came from, but I’m sure it somehow stems from my feelings about food in general. But things can get dangerous when you pair a mildly obsessive personality with the internet and an endlessly contentious topic of debate. I can’t say I’m proud of how much time I’ve spent researching dietary advice…reading everything from books by experts in the field (often with opposing viewpoints!) to magazines and blogs. Couldn’t I have been doing something more productive? Then again, I’ve mostly enjoyed my research, though I’m not going to pretend that I have any final conclusions to share.
I’ve been convinced (and re-convinced) that a multitude of diets are right. This is not to say I’ve really put any of them into practice. I usually just spend a lot of time reading why I should be eating a certain way and then stick with the plan until something that looks tastier (hello grilled cheese?) comes along. I’ve found myself delving into the depths of the vegan (I dated a vegan for a little while), raw vegan, nutritarian, paleo/primal, and the oh-what-the-heck-I-give-up diets. I’m sure I’m missing some in that list.
While most of the time I spent obsessively learning about these different diets was probably wasted, I can at least say that I’ve learned some kitchen techniques that I wouldn’t have encountered otherwise. Which leads me to today’s recipe…a raw, vegan, and oh-so-simple dessert that will have your tastebuds singing. A good blender or food processor will yield the creamiest, most decadent texture and it becomes even thicker (and I think better) after spending some time chilling in the refrigerator. Whether you chill it or not, this is a wonderful dessert for the warmer weather ahead of us.
Please share: Does my weird, endless dietary research strike a chord with anyone out there? Are you set on one philosophy or do you cherry-pick, like me?
Mango, Coconut, and Lime Pudding
makes 2 servings
adapted from Raw Food Home Recipes
– 1/2 cup cashews, soaked at least 2 hours or overnight
– 1 ripe mango, flesh cut from the skin and pit
– juice of 1 lime
– 1 Tbsp coconut oil
Place all ingredients in a high-speed blender and puree until perfectly smooth. Serve immediately or chill.
Store in an airtight container in the refrigerator for up to 2 days.
*I added this post to this week’s Whole Foods Wednesday, Real Food Wednesday, Gluten-Free Wednesday, and Frugal Days, Sustainable Ways.