I think I’ve told you guys countless times just how much my acne-prone skin has improved since cutting dairy out of my diet.
I remember shopping for makeup a few years a go at a Chanel counter… The makeup artist took one look at my bare face and said “oh honey, you need to stop drinking soda, look at your poor skin!” My sister, who was standing next to me, gave him a dirty look because, hello, I’m a bit of a health freak when it comes to my diet and one thing you will never see me do, is drink soda.
Having problematic skin is bad enough, but when you have to deal with strangers giving you unsolicited advice or assuming that you aren’t under care of a dermatologist is even worse. When I finally made the dairy-acne connection and eliminated it from diet, my skin transformed within a week. But there was one thing that I was very sad about……
Tapioca pudding was probably one of my favorite treats. I’d pick it over ice-cream, any day. I tried making plant-based versions of pudding, like the one with avocado, but it just wasn’t the same. Until I tried making it with millet.
I loved millet as a kid. My grandma always made it for us for breakfast, with some milk and cherry compote or blueberry syrup and it was one of my favorite things to eat. As much as I loved it, it’s been years since I’ve had it.
I tried making this pudding last week for the first time and ohemgee is it good! When blended really well it’s smooth, thick and just as creamy and satisfying as “regular” pudding.
I love topping mine off with some fresh fruit and maple syrup. If you like chocolate pudding, you can also add some cacao to your pudding. It’s quick, easy to make and perfect to have as a snack and I love having it for breakfast too.
Did you have millet for breakfast as a kid?