Peach Pudding (Skyhorse Publishing)

Because summer isn't over yet: This high-energy breakfast is great while peaches are still in season

A twist on conventional oatmeal! I actually make this for myself sans syrup, but my kids like it better with


Jennifer Browne
September 1, 2019 8:30PM (UTC)
Excerpted with permission from The Anti-Anxiety Cookbook: Calming Plant-Based Recipes to Combat Chronic Anxiety by Jennifer Browne. Copyright 2019 by Skyhorse Publishing, Inc.

Here’s the deal: when I began my journey to improved mental health and well-being, I needed all the help I could get. For this reason, I’ve included some information on staple pantry items, helpful kitchen tools, cleansing, and a few other goodies. But the largest portion of this book is dedicated to my favorite anti-anxiety recipes, divided into nine different categories of food: Juice, Smoothies, Condiments, Good Morning, Snacks, Sides, Salads, Mains, and Sweets. They are all whole and plant-based, meaning that at least 95 percent of the ingredients derive from a plant source. Each and every recipe is vegetarian, most are vegan, and the majority are gluten-free, too. For those of you who completely abstain from animal products, I offer substitutions on a per-recipe basis to get you there, if the recipe isn’t there already. If we continue to ask questions about how food affects our brain and body, incorporate new foods into our diet, and be truly kind to ourselves, increased health and happiness will follow with every single delicious bite.

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A twist on conventional oatmeal! I actually make this for myself sans syrup, but my kids like it better with. (I know. Shocker.) It produces a high-energy breakfast that is great in the summer when peaches are in season. If making in the winter, you can swap the peaches for dried apricots.

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Recipe: Peach Pudding

Serves 4 (v) (V) (GF)

INGREDIENTS:

  • 2 cups gluten-free rolled oats
  • 1 cup unsweetened shredded coconut, divided
  • 3 cups unsweetened coconut milk
  • ¼ tsp. nutmeg
  • 1 peach, sliced 
  • 2 tbsp. maple syrup

METHOD:

Combine oats, 2/3 cup of the coconut, coconut milk, and nutmeg in pot. Bring to a slight boil, then reduce to a simmer, cover, and cook for about ten minutes. Remove from heat, divide into four bowls, and top with peach slices and remaining coconut. Drizzle with half a tablespoon of maple syrup. Enjoy! 

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Jennifer Browne

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All Salon Apricots Breakfast Food Fruit Oatmeal Oats Peaches Pudding Recipes Summer Summer Recipes




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