Banana Cream Pudding
Here is the recipe:
1/2 cup of pine nuts or any nuts
5 medool dates
2 tbsp of chia seeds
1/2 cup of non dairy milk
2 tsp of vanilla extract
2 ripe bananas
1/3 cup of coconut cream
Make the crust in your food processor. Pit the dates and put them in your food processor with the pine nuts. Process on high until it is a sticky crust. Put some of the crust at the bottom of a mason jar.
In a separate small glass, make the chia seed pudding. Combine the milk, chia seeds and vanilla and mix well. Slice up one banana and mix into the pudding. Store in the fridge for an hour or two.
After a few hours, scoop the pudding into the mason jar on top of the crust you made earlier. Put some of the coconut cream on top of the pudding. Add more of the crust on top of the cream them slice the other banana on top of the crust then top with the rest of the cream. So you are laying, crust, pudding, cream, crust, banana and then cream.
Once you have it all layered, put the mason jar in the fridge or eat right away. You don't have to make the pudding in a separate glass and refrigerate it but it makes the recipe a lot easier and less messy to do it that way.
I just went running in central park and I feel great! No leg pain or muscle aches. I'm going to do yoga in bryant park later today and then walk around the library area. Love midtown! And it's another day of beautiful weather, low humidity and temps in the low 80's. Happy summer!!