A few weeks back I found myself staring at my cupboards and at a box of Minute Tapioca. I’m not sure when it got there..or how, but for some reason I had not noticed it before. I can’t remember the last time I ate Tapioca? I thought to myself… what IS Tapioca? Curious minds need to know. It’s both a blessing and a curse my curiosity…but I was curious and here is what I found out!
Tapioca to many is that pudding that their parents tried to convince them to eat as a child! They tried to tell us kids it was a “legitimate dessert”..yet all of us kids could see that we were clearly staring at some type of tiny eggs or eyeballs! Even worse our parents were ACTUALLY trying to hide them in a PUDDING form? How could they! That is the PEARL Tapioca that we are all accustomed to..and maybe our parents WERE onto something!
Tapioca is a root starch derived from the Cassava or Yuca plant. It is often used to thicken things, however it also makes a great pudding! The cassava plant is native to South America and the West Indies, where its thick, fibrous roots are used in a variety of forms: bread flour, laundry starch, an alcoholic brew, and of course, tapioca pudding. Tapioca is GLUTEN FREE.
As I stared at the little box, realizing this is a rather inexpensive food to buy…I thought to myself…this could make a good post ride recovery snack! And suddenly whatever I HAD planned that evening (OK likely it was not some massive house party or social extravaganza! I may have planned to do yoga or work or read lol) was gone out the window and I spent the next few hours making TAPIOCA PUDDINGS! And yes..I ate WAY too much of it in the next 24hrs…(the next post may be on the side effects of eating 8 servings of tapioca pudding in 24 hours!?).
In the end I was really impressed with how simple this is to make, how good it tasted (unlike my childhood memories..no offense mom..my palate clearly was not mature enough yet!) And how with a few adjustments you can make the ratios perfect for a post workout pudding to hold you over to your next meal.
So..here it is, SIMPLE…CHEAP…TAPIOCA PUDDING!
Recipe – Gluten free, dairy free
30grams of Minute Tapioca
a pinch of salt
3 cups of unsweetened soy milk or skim milk or rice milk (least protein in rice milk)
3tbsp of either maple syrup, agave nectar or organic cane sugar
1tbsp ground cinnamon
2 egg whites
1tsp vanilla or maple extract (optional)
1 cup strawberries (Or other fruit, to be added on top once cooled, or turned in if you prefer. Apricots turned in are good).
In a large saucepan whisk together Minute Tapioca, salt, milk and egg. Let stand 5 minutes. Slowly bring to a boil whisking in the process until mixture comes to a full boil. Remove from heat and stir in vanilla extract if using it. Let cool 20 minutes, stir once or twice in that time. Spoon into serving dishes and either eat warm or cool in the fridge. Once in dishes top with berries OR you can stir them into the mix and then let cool in the fridge if you prefer to eat it cold. Double or triple the recipe if you have a big training weekend with teammates, make it last!
I covered mine with saran wrap once they were cool. This would keep for 3,4,5 days in the fridge. This recipe is 830 calories and splits well into 3 servings with the breakdown like so:
You see..our parents did know something! Try it out and see what you think! The price is right..the recovery is right! Have your pudding within 30-60minutes of completing training. You can increase your serving size for your recovery pudding. Then in the next hour have a complete meal.
FOR A TWIST! Try adding cocoa or your favorite dried fruit to the pudding! You could even try chocolate soy or rice milk! Enjoy!
From Your Pudding Princess at NSAG!