Don’t the apricots peaking out from this dish look like little sunshines? It felt so summery to enjoy in the peaceful early morning next to a vase of peonies, with sunlight flooding through the windows!
One of my favorite parts of summer is enjoying the bounty of delicious seasonal fruits. Not only are they a tasty treat enjoyed in the sunshine, but seasonal fruit also tend to have more nutrients than fruit consumed out of season due to being consumed closer to harvest. It’s also great for the environment as it usually requires less transportation. Plus you can support local farmers by buying it at one of my favorite places, a local farmers market.
It’s also no secret that I’m a Dr. Andrew Weil fan. After completing an Integrative Medicine Fellowship at the Andrew Weil Center for Integrative Medicine (AWCIM) at the University of Arizona, and now serving on the Board for the Center’s Integrative Medicine in Residency program, I’m more than a little biased.
Naturally, I was very excited to try Dr. Weil’s recipe for apricot & quinoa pudding as apricots are currently in peak season (though you could also try this with peaches, apples, or other fruits). Quinoa is gluten-free which is an important option for many patients, & it’s also a great source of protein & fiber. The recipe turned out delicious, & was a great make ahead option that was still wonderful the next day – great for meal prep! It feels like comfort food, but it’s all nourishment & no guilt!
Dr. Weil’s Apricot & Quinoa Pudding
Ingredients
2 cups milk or dairy alternative
4 eggs
2 cups cooked quinoa
1/3 cup dried blueberries, cranberries, cherries or currants
3 tbsp honey or maple syrup
zest of one lemon
1 tsp vanilla
1/2 tsp almond extract
1/2 tsp cinnamon
1/3 cup chopped toasted almonds
4 fresh apricots
Instructions
- Preheat oven to 350°
- In a large bowl, whisk together the milk and eggs.
- Add the quinoa, dried fruit, honey or maple syrup, lemon zest, vanilla and almond extracts, and cinnamon.
- Pour into a lightly oiled deep-dish pie plate.
- Spread the chopped almonds evenly over the top.
- Slice the apricots in half, discard pit and arrange open-face down over the top of the pudding. They will look a bit like egg yolks sitting on top.
- Bake for 50 minutes or until the center of the pudding appears to be set. Allow to cool for 5 minutes before serving.