Sunday, September 22, 2013
Abby is still recovering from the last dentist appointment and the IVIg.. She still has a bruise and a slight rash on her leg from the SubQ. I tell ya, she heals soooo slowly. It is a reminder to us of exactly how differently we need to do things for her. Believe it or not, Abby is considering trying it again, at the right dose this time, and when she is recovered a bit more. When she is struggling from flares like this, it is really important for her to have sugar. Many Mito folks get their sugar in their supplemental/elemental formula's(up to 50 percent sugars)or in their IV's or TPN, and Gatorade is recommended. Sugar is easy for for bodies to use quickly. A little bit of simple carb before each meal goes a long way with Abby, especially when she is flared.
Abby is a huge fan of pudding. She has developed a taste for it when it is steaming hot. In the last year her stomach has decided that anything cold is no friend. So, hot pudding it is around here. At first, I did not share her passion,but admittedly I too now will sneak a bowl of hot pudding and inhale it! The part I dislike about making pudding is tempering the eggs. Somehow no matter how careful I am I always get a tiny bit of scramble. I now automatically strain it since a 50/50 chance you might get a bit of chewy egg. Which means more dishes.. It really is amazing how many dishes I use to make pudding. Another thing that irks me is separating the eggs. I don't mind separating the eggs, but it just seems that too often I forget about the egg whites and they go to waste.
This is delicious. Who doesn't like butterscotch? Especially when you can no longer have chocolate? I can see using this for a filling in a cake, hot with a blondie brownie, scoop of coconut milk ice cream and some caramel for a sundae.. This has got to be our new favorite. IT is however very rich. The best part of this pudding though? No tempering the eggs. No separating the eggs. No wasted egg white.
4 tablespoons palm shortening
1 cup packed dark brown sugar
3/4 teaspoon pink himalayan salt
3 tablespoons potato starch(or gluten free flour will work fine)
2½ cups fullfat coconut milk(we have cut this with rice milk for the sake of reducing fat that she struggles to digest and it works fine)
2 large eggs
1 teaspoon homemade vanilla extract
1. Melt the palm shortening in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
2. In another bowl, whisk together the potato starch with about 1/4 cup of the milk until smooth, then whisk in the eggs.
3. Slowly pour the remaining coconut milk into the melted brown sugar, whisking constantly, then whisk in the potato starch mixture as well.
4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking the whole time, until the pudding thickens.
5. Remove from heat and stir in the vanilla. If not smooth looking, blend as indicated above.
Chill. You can give it a good whisk before serving.