My soul needed storms this week.
Wild, unrestrained, and fiercely beautiful.
I needed madcap nights where the rain fell in sheets instead of drops and gales hurtled leaves through the air as if they were snowflakes in a blizzard.
I needed to be out in it, buffeted and drenched and gloriously alive.
My soul needed the soaking as earnestly as our parched and thirsty soil, and both were fed most lavishly this week as we got hit with one storm after another.
It is so good to see green grass hurtling up through the rich, brown earth, thriving now that their roots have had a good soaking.
The trees look wonderfully vibrant too, their dust-coated leaves washed clean.
Even the animals have perked up. I loved looking outside during the worst of the storms only to see the ducks and geese all over the yard, faces into the wind, luxuriating in the coolness of the tempest.
Last night, in the fine drizzle between two storms, I went outside and beheld the most wondrous skies I’ve ever seen. Brooding and purple, wild and magenta, simmering and blue, like magnificent paintings splashed from one horizon to the other.
Everywhere I looked was a different palette, changing with the light, slashed by bolts of lightning, muddied by sheets of rain.
This sky is one of my favorites: so ponderous and heavy and powerful and marvelous.
It made me smile to see how the colors of the storm were echoed in the dessert I made: Raw Dark Chocolate Cranberry Pudding. It may be gluten-free, dairy-free, and sugar-free but it is lusciously decadent and packed with so much goodness it’s like a jolt of health to the body. Not only that, it’s easy as can be. Five minutes from start to finish.
Simply dump all ingredients – raw cacao, coconut or other non-dairy milk, fresh or frozen cranberries, real maple syrup, and chia seeds – into a blender or food processor and blend 3-5 minutes until it reaches desired thickness. Spoon into glasses and chill until ready to serve.
What sort of weather is nourishing you this week?
Raw Dark Chocolate Cranberry Pudding
1 can coconut milk
1 cup almond/rice milk
1 cup frozen cranberries
5 tbsp chia seeds
1/4 cup good quality, raw cacao
1-2 Tbsp real maple syrup
- Pour all ingredients into blender and blend on high 3-5 minutes until mixture begins to thicken.
- Pour mixture into 5-6 dessert bowls or glasses.
- Chill until ready to serve.