If you don’t have a pressure cooker, you can use this stove top tapioca pudding recipe!
I’ve had a sore throat since Wednesday, it came out of nowhere. I was just sitting there quietly and then thought “damn, my throat is starting to hurt”. Typical me, I tried to tough it out thinking it would just kindly F-O, but by Friday I was in some serious pain. I dragged my pale, sickly self down to the pharmacy for a strep swab. Spoiler: It was strep. *sad face*
Did you know that? Our pharmacies do strep swabs, and it only takes 10 minutes – that’s freaking amazing, and worth my 20 bucks. Look, this may be common place for everyone else in the world, but I live in a small town in Alberta, and this is new! And GREAT!
So, within 10 minutes, I was diagnosed with strep throat, prescribed anti-bitotics, and sent on my way with the recommendation of rest and lots of fluids. It makes sense to rest and take in fluids, but I have to wonder if these people have 2 kids, a dog, and a job? Or ever had a throat that was swollen closed? I just gave a weak laugh, grabbed my meds and tried not to cry in the car.
I don’t know if you’ve had strep before? It’s horrible. My entire neck was swollen, and if I pushed on the glands on the left side, they popped out of the right side. gross. Not to mention, I wasn’t hungry, or thirsty, since my damn throat was so irritated. I spent a couple days wavering between hot drinks and cool, easy to swallow foods.
Today, I’m coming around! I feel reasonably well, and my appetite has come back. I’m not exactly craving things I should be eating, but hey, my body has done some solid work in the past 2 days, I feel reasonably good about rewarding it! The throat tickle is still there, but this creamy, smooth, and unbelievably delicious tapioca pudding has some sort healing powers all on it’s own.
As an aside, I picked all those little blueberries, with my own hands, down a pretty rustic dirt road, in bear country last year! Here’s a picture of my poor SUV after we were done. (You can follow my shenanigans on Instagram here)
My girlfriend Lisa and I picked wild fruit something fierce last summer. I’ve had something like 80 cups of Saskatoons, and 30 cups of wild blueberries. The fruit was so abundant, and it was such a beautiful summer, it seemed like we were always out picking berries!
So while this may not be the most healthy option to nourish a tired and sick body back to health, I can feel good that those are wild picked blueberries, fertilized by nothing but decaying trees and bear shit 🙂 haha
HERE’S WHY IT’S HEALTHY
Blueberries have the distinction of being called a Superfruit, because of their high phytonutrient content. The antioxidant activity is one of the highest ever measured in a food. They also contain resveratrol which has anti-inflammatory properties. They are also source of of vitamins A and C.
Coconut milk is very fatty, however, the saturated fats in coconut are smaller than most, and are called Medium Chain Triglycerides, these MCTs actually travel through the body without having to go through the metabolic breakdown process that larger fat molecules do – why this matters is that research has suggested that these MCTs actually mobilize existing fat stores for energy! (Fat makes you burn fat!)
Pressure Cooker Tapioca Pudding
- In a small bowl, soak the tapioca pearls in the almond milk for an hour.
- Combine soaked tapioca, coconut milk, and maple syrup, in an oven safe dish - I used a Corel ceramic dish.
- Add the 1/2 cup of water to the bottom of your pressure cooker, and place the rack in the cooking pot. Using a good sized length of tinfoil, fold it in thirds lengthwise, to create a sling for your cooking dish. Use the sling to carefully lower the dish onto the rack and fold over so that it doesn't dip into the food.
- Close the lid and cook at high pressure for 8 minutes with natural steam release. Once the pressure is released, open the lid, stir the tapioca well, as the pearls with settle to the bottom, and liquid will rise.
- Use the sling to carefully(!) lift the dish from the pressure cooker. And place it in the fridge to cool for at least 6 hours. It will thicken considerably while chilling.
- Once completely cooled, transfer to individual serving containers, if desired.
If you don't have a pressure cooker, you can use this recipe to make your tapioca stove top!
Cinnamon Roasted Wild Blueberries
- 1 cup fresh or frozen blueberries
- sprinkle cinnamon to taste
- Preheat the oven to 350f.
- Spread the blueberries in a single layer in a ceramic baking dish, and sprinkle liberally with cinnamon.
- Place baking dish uncovered in the oven and roast, untouched, for 20 minutes.
- Remove from oven and serve warm or chilled.