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I have made this recipe many times over and it always delights me with every bite I take. This “tapioca” recipe has a non-dairy, sweet creamy custard base and instead of tapioca pearls which require cooking, I used chia seeds. Somewhat similar in texture, they create a fun experience.
If you are able to get your hands on white chia seeds, it would be all that much better.. more authentic looking but don’t lock yourself into them. I have had great success with the black ones.
This recipe can be made without the kelp paste since chia seeds have a jelly property all by themselves, but there is a another element that the kelp paste added that I can’t quite put my finger on. It gave it that custard texture.
But not only that, kelp paste has some really amazing health properties and isn’t that why we eat clean, raw foods? To increase the nutrients of that which we eat? Well, that and it tastes good. :)
Kelp noodles are high in iodine, which can support your thyroid function. They are also rich in calcium and magnesium, and other trace minerals, in naturally occurring forms that makes them easier for the body to absorb and utilize.
Among other things, Calcium and Magnesium which is know to play a role in treating PMS symptoms and menstrual cramps in some women. Kelp is also abundant in folic acid, which supports proper nerve function, and prevents certain types of anemia. Kelp noodles have become the new “Irish moss”.
I hope you try this recipe and keep me posted, as always I want to know what you think. Blessings!
yields 3 cups