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Black rice pudding with mango, lime, passionfruit and coconut

BT Toronto | posted Monday, Oct 26th, 2015

Hazelnut milk contains vitamin B12, helping us to think properly and stay alert, while hazelnuts are super-high in vitamin E, protecting our cells against damage.

Black rice pudding with mango, lime, passionfruit and coconut


  • 1 cup black rice
  • 1 ripe mango
  • 1 lime
  • 1 tablespoon blanched hazelnuts
  • 1 tablespoon coconut flakes
  • 2 ripe bananas
  • 3/4 cup + 5 tablespoons hazelnut milk
  • 1 tablespoon vanilla extract
  • optional: manuka honey
  • 4 heaping tablespoons plain yogurt
  • 2 wrinkly passion fruit


Cook the black rice according to the package instructions, overcooking it slightly so it’s plump and sticky, then drain and cool. Meanwhile, peel and pit the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl. Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract, and two-thirds of the black rice—depending on the sweetness of your bananas, you could also add a teaspoon of honey. Once smooth, stir that back through the rest of the rice—this will give you great texture and color. Divide between four nice jars or bowls. Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yogurt and sprinkle with the hazelnuts and coconut.

I make these on a Sunday night and stack them up in the fridge, ready and waiting to be enjoyed with no effort in the days that follow.

Courtesy Jamie Oliver
Click HERE to buy the book.

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Raw Reset: Start your day with raw food

BT Toronto | posted Wednesday, Jan 8th, 2014

Almond milk


  • 1 C Almonds, soaked at least 6 hours
  • 4 C water
  • 2 dates
  • 2 t vanilla


Drain almonds from soaking water. Add to blender with water, dates and vanilla. Process for 2 minutes. Strain through nutmilk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes. ALTERNATIVE: 4 Cups water & 2 T raw nut butter

Chia seed pudding for one


  • 1 cup fresh almond milk or coconut milk
  • 3 tbsp chia seeds
  • 1 banana mashed (keep 3 slices for garnish)
  • 1 tsp vanilla
  • pinch salt


Combine all ingredients in a large bowl and mix well. Let sit for at least 30 minutes to an hour and then mix again. Serve in a glass dish with sliced banana and sprinkle with cinnamon. Serve with a side on tropical fruit.

Green powder smoothie for one


  • ½ cup coconut water
  • 2-3 Frozen Bananas (very frozen) chopped up
  • ½ cup another frozen tropical fruit (mango, peaches, pineapple or berries)
  • 5 leaves of kale or lettuce
  • 2 Tbsp fresh cilantro (4-5 sprigs)
  • 1 Tbsp maca
  • 1 tsp bee pollen
  • 1 tsp spirulina

Raw oatmeal


  • ½ C raw oats
  • ½ C almond or coconut milk
  • ¼ raisins
  • 1 apple, shredded
  • 1 banana mashed

*Coconut flakes to garnish


  1. Mash banana well in bowl
  2. Add in remaining ingredients, stirring well. Let sit and garnish with coconut before serving.

Courtesy Meghan Pearson, www.meghanpearson.cawww.haciendadelsolcr.com

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