Tuesday, October 23, 2012

Fruity Tapioca: Makes My Kids Say "YUM!"



I used to sell rubber stamps as a side job before I got married.
I learned from it two main things:
#1 I don't like trying to make people buy things they don't really want to buy.
#2 People make some incredible things to eat at lady get-togethers.

Now, if I could have gathered recipes while doing those stamp sales,
or just sat around eating all the food they'd prepared while they took 2 hours to pick out which stamp sets they wanted, only to decide they wanted to go home and think about it and "borrow" one of my $5 catalogs (and never be heard from again),
that would have been some consolation.

I got this recipe from a friend who had a stamp party for me
(a successful one with no catalog disappearances, of course).
(Thanks, Jen!)

I altered it a little to include different fruits and juices...

and I add a favorite healthy "sneak-in" as well:

Chia seeds
 


*Chia seeds are said to have:




  • 2 times the protein of any other seed or grain,
  • 5 times the calcium of milk, plus boron which is a trace mineral that
    helps transfer calcium into your bones,
  • 2 times the amount of potassium as bananas,
  • 3 times the reported antioxidant strength of blueberries
  • 3 times more iron than spinach
  • copious amounts of omega 3 and omega 6, which are essential fatty acids...

  • It also




  • Provides energy
  • Boosts strength
  • Bolsters endurance
  • Levels blood sugar
  • Induces weight loss
  • Aids intestinal regularity


  • *(this info from an informative article at Highonhealth.org; click the link for an informative read about the dangers of plastic as well and originally from the article at Rawreform.com).







    The choice of berries to be used are up to you.


    We have a sour cherry tree and lots of black raspberries,
    so they work well.



    The juice is heated to soften the tapioca.



    The aroma by this point usually beckons my son into the kitchen.


    Once it is cooled, the fruit and chia are added.


    This is one of my kids' favorite recipes
    and it is a "good for you" snack, too.



    Fruity Tapioca

    5 comments:

    1. Yum, I grew up eating tapioca (Sago in Australia) with cherries in.....lovely..
      I only made this last night for my daughter but with milk and banana essence...my son thought I was cooking fish eggs..........

      ReplyDelete
    2. Ooo, that sounds delicious!! My mother often puts bananas in hers as a fruit choice, but I bet it would be great with milk, too. Fish eggs...aren't kids great! :)

      ReplyDelete
    3. I love tapioca! My Mom still brings it over for me when I'm sick!

      I put together a little book for Mother's Day a few years back...a bunch of friends writing about their Mom's and memories of! My page was my Mom and her tapioca! ha!

      I'll have to try it the fruity way next time!

      ReplyDelete
    4. PS. My Dad always told us it was 'fish eye' pudding.

      I think he was just trying to discourage us eating it so he could have it all. ha!

      ReplyDelete
    5. I am a certified tapioca freak.

      =)

      ReplyDelete

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