Banana pudding that is easy on the stomach

We are amid a hot summer, a season when cold foods and beverages are consumed more frequently. Excessive intake of cold foods and cooling of the body by air conditioning can reduce blood circulation to the stomach. Poor circulation to the stomach can lead to indigestion, so be careful not to eat or drink too much cold food.

Bananas

Bananas are popular among children and adults as they are one of the sweetest, softest and easiest to eat fruits. One medium banana provides around 100 calories. Bananas are also easily digestible fruit because the digestive enzyme amylase helps digestion.

Bananas are rich in vitamins and minerals and are especially high in potassium, which promotes the elimination of excess sodium in the body and prevents high blood pressure. Bananas contain high B vitamins required to convert carbohydrates and fats into energy. It is especially rich in vitamin B6, which is necessary for proper immune function, skin health, and hemoglobin synthesis in red blood cells.

It also contains relatively high amounts of vitamin C, which is necessary for the prevention of colds and collagen production. It has both insoluble fiber, which absorbs water in the intestines to increase the stool volume and stimulate the large intestine, and soluble fiber, which softens the stools to make them easier to eliminate and slow the absorption of carbohydrates. It also contains fructooligosaccharides, a prebiotic that feeds beneficial bacteria and supports the intestinal function. In Chinese medicine, bananas are classified as cooling food, making them an appropriate fruit for hot summer days.

Ingredients

Material for four people: Each person 100~120ml

■ 3 ripe bananas (about 240g)

■ 2 tablespoons raw honey

■ 1 egg

■ 2 tablespoons cornstarch

■ 1 teaspoon cinnamon

■ Dash of salt

■ 1 teaspoon butter

■ 6g (1 tsp) walnuts

Method

1：Puree 2 bananas by mashing them with a fork. Mix well with 100 ml almond milk, raw honey, and eggs.

2：Add cornstarch, 1/2 teaspoon cinnamon, and salt to ① and mix well for a few minutes.

3：Add ② to a small saucepan and stir over medium heat. When small bubbles start to form, add the remaining 250 ml of almond milk and stir for about 5 minutes. When the mixture begins to thicken, turn off the heat and let stand off the heat for 15 minutes. When the temperature is cooled, pour the mixture into individual containers. To serve chilled, place in the refrigerator.

4：Chop the walnuts and roast them in a pan over low heat until slightly charred.

5：Cut the remaining 1 banana into pieces less than 1 cm wide. Place the pan over low heat and add the butter. When the butter is melted, add the bananas and roast for 7-8 minutes until the bananas begin to brown.

6：For a warm pudding, top with hot bananas and sprinkle with walnuts. For chilled pudding, keep the baked bananas in the refrigerator and serve when eating.

TIPS:

* If you do not use eggs, increase the amount of cornstarch or other starches. However, it will become flaky.

*Substitute any milk instead of almond milk.

*Coconut oil can be used in place of butter for a more savory flavor.

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.