Lacktard Speaks Out on Dairy & Recipe: Vegan Chocolate Avocado Banana Pudding

27 Apr

As a person who cannot handle her dairy, a “lacktard” if you will, I should be the poster child for veganism. Unfortunately, I love dairy. I love drinking milk, eating gelato, snacking on cheese, etc. Since the cleanse, I’ve really cut back on my dairy intake, which has helped me a lot. I can even feel the difference in my sinuses without dairy. The uncomfortable bloating and overall gastric distress that I experience whenever I consume dairy is almost enough to keep me away for good. Almost.

When you think about it, humans drinking animal milk is really weird…

Yesterday, I started reading an article in this week’s issue of The New Yorker discussing the trend of raw milk and the legal implications on farmers and distributors. I knew that raw milk was frowned upon, but I didn’t realize that it was ILLEGAL! The article discusses California primarily as this hotbed of illegal raw milking. With California’s bans on foie gras and raw milk, I can imagine some foodie speak-easy-type places popping up all over! Last year, I briefly worked for Virginia artisan raw sheeps’ milk cheese producer, Everona Dairy, at the Dupont Circle farmers market, and I have to tell you that the taste of raw dairy would definitely have me seeking out the bathtub gin equivalent of raw manchego.

If pasteurization and homogenization were created to protect us from the dangers of factory-farmed and commercially produced dairy, why exactly is it mandatory for ALL milk (with good bacteria) to be pasteurized — especially if I trust my local dairy farmer?

Anyways, since I have had a little bit of a dairy intense week, and feel a little more congested than I have in recent weeks, I thought I’d share a recipe for vegan chocolate pudding. It is amazing how with just a couple of fruits and some cocoa powder, a creamy pudding emerges!

Vegan Chocolate Banana Avocado Pudding (2 servings)

  • 2 small bananas
  • 1 avocado
  • 3 tbsp. of good cocoa powder
  • 1/2 tbsp. good vanilla extract
  • 1/2 tsp. cinnamon
  • 1 tbsp. raw turbinado sugar
  • pinch of salt

Blend all ingredients together in a food processor and chill for 20 minutes.

creamy and smooth just like a snack pack!

Serve in a champagne flute and top with strawberries, enjoy.

the happenstance gourmande


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