Saturday, February 7, 2015


Winter is definitely the oddball season in Berlin. I can never tell when it begins, how long it's going to last, and when it's finally over. I learned to deal with it over time, but once in a while when I am walking around in leggings and summer socks, I realize that a. I am insane, and b. I am freezing. So you understand why I still need a bit of work adjusting to this strange time that is Berlin Winter.

Well I've been a bit busy this Winter, mainly with school, partly because I'm actually a witch at Hogwarts and I have a lot of potions to catch up on, so of course I whipped this one up in a flash in my magic cauldron. Oh wait, you muggles call it a blender. Okay, well, whatever you call it, it's MAGIC. Seriously, this persimmon pudding has the consistency of a pudding without the gelatin (not even vegan gelatin-substitute agar agar). Just wholesome, good for you ingredients. Did I not say I was magical?

Persimmon Pudding
Serves 1

1 persimmon/kaki, ripe to the point of bursting (I used a medium sized Hachiya variety)
1 apple (medium size)
3 dates (I used deglet nour)
2 teaspoons flax seeds
5 walnut halves
1/3 cup water

Put everything into a blender and blend until smooth. If not thick enough, add more walnuts. If too thick (or your blender has difficulty blending), slowly add a tablespoon of water at a time until desired consistency is reached.

It's perfect for breakfast and super filling! Guten Appetit!


Persimmon Pudding (raw, vegan, refined sugar-free)