Fat burning guilt free chocolate pudding recipe

...A pudding recipe that's high fiber, high protein, full of healthy fats, and low in sugar!!
Here's the Geary version of Healthy Fat-Burning Chocolate Pudding:

(This recipe will make about 2-4 servings and is a great healthy dessert or late night snack)

•1/2 of a ripe avocado (soft to touch)
•approx 3 tablespoons of almond butter (preferably raw if possible)
•approx 1/4 cup of unsweetened almond milk or coconut milk (preferably organic)
•2 heaping tablespoons of organic cocoa powder
•1/2 teaspoon of vanilla
•1 packet of stevia (or enough to your desired sweetness level)
•1/2 to 3/4 of a scoop of chocolate protein powder (my new favorite is an awesome GRASS-FED raw whey protein I found here)
•just a small pinch of sea salt

Put the avocado and almond butter into a bowl and mash together with a fork until smooth.  Then add all of the other ingredients into the bowl and mix together vigorously until all is mixed and smooth.  If everything went right, the consistency will be similar to pudding... except normal pudding makes you FAT with loads of sugar!  My healthy pudding recipe will actually HELP you to burn fat, control cravings, and satisfy your body's need for micro-nutrients, protein, healthy fats, and fiber.

If the pudding ends up too thick, simply add a bit more almond milk or coconut milk for more moisture until the consistency seems right.





Here's the deal...

A lot of people seem to think that anything labeled as "vegetable oil" is good for you.

Most of what is labeled as "vegetable oil" is simply heavily refined soybean oil (processed under high heat, pressure, and industrial solvents, such as hexane)... sometimes perhaps it may also be heavily refined cottonseed, safflower, corn, grapeseed, or other oils too.

In most instances, almost all of these processed oils are NOT HEALTHY for you.  If you buy processed food or deep fried food, you can usually be certain that these unhealthy oils are used to prepare your foods (or worse, it may use hydrogenated versions of these oils... aka - trans fats).

You may have even bought some of these oils for your own cooking or baking at home.

The problem with soybean oil, cottonseed oil, corn oil, grapeseed oil, safflower oil, and other similar oils is that they are mostly composed of polyunsaturated fats (the most highly reactive type of fat) which leaves them prone to oxidation and free radical production when exposed to heat and light.

Processed polyunsaturated oils are the most inflammatory inside our bodies because of their high reactivity to heat and light. Note: It's ok if a polyunsaturated fat source isn't processed such as in whole foods like various nuts and seeds... By the way, omega-6 and omega-3 fatty acids are both polyunsaturates, and a healthy balance of approx 1:1 to 3:1 ratio of omega-6 to omega-3 is considered healthiest.

Your best bet is to choose raw nuts and seeds whenever possible to avoid the oxidation of polyunsaturated fats that can occur during roasting of nuts and seeds.  Keep in mind though that some nuts are mostly monounsaturated, (for example, macadamias), so the issue of roasted vs raw nuts is less of an issue for highly monounsaturated nuts.

1. polyunsaturated
2. monounsaturated
3. saturated

Here's something that mainstream health professionals will never tell you...

Saturated fats are actually the healthiest oils to cook with!

Why?  Because they are much more stable and less inflammatory than polyunsaturated oils.

This is why tropical oils such as palm and coconut oils (and even animal fats such as butter) are best for cooking... they have very little polyunsaturates and are mostly composed of natural saturated fats which are the least reactive to heat/light and therefore the least inflammatory in your body from cooking use.

That's also why natural butter (NOT margarine) is one of the best fats for cooking. This all goes directly against what you hear in mainstream health talk... because most health professionals don't truly understand the biochemistry of fats, and falsely believe that saturated fats are bad for you... when in fact, they are actually neutral in most instances... and saturated fats from tropical oils are actually good for you as they contain mostly medium chain triglycerides (MCTs) which are lacking in most people's diets.

In fact, lauric acid is one of the abundant MCTs in tropical oils and is known to strengthen the immune system.  Lauric acid is even being studied currently in medical studies for controlling contagious diseases.
To summarize... your best cooking or baking fats are generally butter or tropical oils such as palm or coconut oil.  Olive oil (extra virgin preferably) is ok for lower cooking temps as it's mostly monounsaturated, so moderately stable.