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Avocado Superfood Pudding

Serves 4 to 6


    Avocado Superfood Pudding

    Snack Pack and Kozy Shack chocolate pudding flavor profile, texture, and mouthfeel were our inspiration and what we were after with this recipe. Our challenge was to seamlessly integrate the essential nutrients for growing brains and remove the nasties lurking in conventional puddings (that make them so darn creamy and delicious). We think we’ve done it: This recipe has been kid-approved in our test kitchen! We love this pudding so much that we recommend it to the young at heart too for a decadent, brain-healthy breakfast, snack, or dessert.


    Avocado Superfood Pudding


      • 1/4 cup fresh blueberries, plus extra for garnish
      • 1 Tbsp true (Ceylon) cinnamon
      • 1 ripe avocado, peeled and pitted
      • 2 ripe bananas, peeled and sliced
      • 4 Tbsp raw cacao powder
      • 2 tsp pure vanilla extract
      • 1 Tbsp ground flaxseed
      • 1 Tbsp pure maple syrup or coconut sugar (optional)
      • Pinch of sea salt, to taste (optional)
      • Slivered or whole almonds, for garnish (optional)


      Per serving:

      • calories186
      • protein3g
      • fat9g
      • carbs27g
        • sugar12g
        • fiber8g
      • sodium7mg



      Add all ingredients except garnishes to blender or food processor and blend until smooth. Transfer to container and refrigerate. (Pudding will last in fridge, covered, for 2 to 3 days.)


      To serve, garnish individual portions with a few blueberries and almonds, if desired.


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      This recipe is part of the Neurogastronomy in Action collection.



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      Mussels with Tomato, Saffron, and Fennel

      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.