February 10th, 2014 | Posted in Recipes
Note: The following recipe is from Beating Arthritis: Alternative Cooking written by Baker Dan, published by Baker Dan, LLC, © 2013.
3 cups (25oz, 710g) water
½ cup (4.20oz, 120g) grape juice, organic
dash (0.01oz, 0.25g) sea salt
½ cup (3.90oz, 110g) white grits
1.75oz (50g) dried figs, organic
1oz (30g) dried prunes, organic
1oz (30g) Medjool dates, pitted
7oz (20g) dried apples, organic, unsulfured
7oz (20g) dried apricots, organic, unsulfured
To make the filling:
Prepare the filling first.
Cut the dried fruit into medium-sized (½-inch) chunks and divide into four portions.
Put one- fourth in each of the containers (ramekin or pudding cup). In a later step, you are going to pour the warm grits over the fruit.
To make the pudding:
Boil the grape juice and water with the salt. Add the grits, reduce the heat to medium-low, and cook, stirring, for at least 5 minutes. Pour the grits into a bowl or measuring cup and then pour the mixture over the fruit. Mix the grits with the dried fruit and let cool. Cover and refrigerate. Serve either cold or warm.
Tip: For topping: Cut dried fruit into medium-sized (½-inch) chunks. Before serving, drizzle a bit of organic grape juice or organic prune juice over the pudding to add color and taste.
Amount per portion:
Calories 230 Fat Cal. 0 Total Fat 0.5g (1%DV)
Sat. Fat 0g (0%DV) Trans Fat 0g Cholest. 0mg (0%DV)
Sodium 50mg (2%DV) Total carb. 53g (18%DV) Fiber 2g (10%DV)
Sugars 20g Protein 4g Vitamin A (4%DV)
Vitamin C (2%DV) Calcium (6%DV) Iron (6%DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet