Pomegranate Pudding

Tridoshic Vegan Pomegranate Pudding

This is a pure vegan health recipe with no animal products like gelatin or eggs. I use almond milk. You can substitute this with cashew milk or whole milk also. And I used agar agar which is a seaweed as the thickening agent. You can substitute it with gelatin if you wish.

Pomegranate juice contains higher levels of antioxidants than most other fruit juices. It also has three times more antioxidants than red wine and green tea. The antioxidants in pomegranate juice can help remove free radicals, protect cells from damage, and reduce inflammation. It improves digestion and flavanols help in blocking inflammation due to osteoarthritis. It’s also heart healthy. It’s rich in Vitamin C and E.

According to Ayurveda, sweet pomegranate balances Tridosha – Vata, Pitta and Kapha. Sour pomegranate balances Vata and Kapha and increases Pitta.

Tridoshic Vegan Pomegranate Pudding

1 cup fresh pomegranate juice
1 tsp agar agar powder
2 cups almond milk
1/4 tsp cardamom powder for flavor

Strain the juice of a fresh pomegranate. Mix the agar agar into one tablespoon of water. After 5 minutes, in a saucepan, cook the agar agar and water mixture on a medium flame while stirring. The water will reduce and you should see a gelatinous liquid mixture.

Switch off the flame and pour in the almond milk. Stir together and add the pomegranate juice and sugar. Continue stirring, just warming the mixture. Place in the refrigerator for 3-4 hours, until the pomegranate pudding sets. Garnish with pomegranate arils or chocolate sprinkles.

Arya Krishna is an Ayurvedic Practitioner, educator, and speaker. She completed her Bachelors in Ayurvedic Medicine and Surgery (BAMS) from Amrita School of Ayurveda, Kerala, India. She is registered as an Ayurveda doctor (Reg No: 14664) under the Indian Medical Council. She received a Fellowship in Orthopedic Rehabilitation from Apollo group of Institutions, Hyderabad. An editor with the International Ayurvedic Medical Journal, she previously served as the associate editor of the American Ayurvedic Journal of Health. Before moving to the US in 2015, she was Resident Medical Officer (Ayurveda) in AyurVAID hospital, Bangalore and has knowledge and experience in precision and evidence-based Ayurveda. She was an Ayurveda Domain expert with Health Connect 24 – a unique platform to bring together Ayurveda, Yoga and swadeshi. She is efficient in performing all Panchakarma procedures (purification therapies) and has knowledge of Marma Therapy. Other areas of expertise include Ayurveda diet and lifestyle, women’s health, and rasayana (rejuvenation). She works for the promotion and propagation of Ayurveda by offering lectures, webinars and contributing to various journals. She is a resource person for the Council of Ayurveda Research (CAR) and is an Ayurvedic blogger with Mother Earth Living. Currently, she is residing in Danville, Pennsylvania and is listed as a BAMS doctor with AAPNA (Association of Ayurveda Practitioners of North America). She is an Ayurveda Consultant and Educational coordinator with Be Mind Body Skin, New Jersey and Subject Matter Expert at At Home with Ayurveda, UK.

One comment

  1. How much sugar do you add and what kind for tri doshic


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