Happy Easter! What a beautiful weekend we've had so far especially celebrating Easter Sunday. And what better way to celebrate than having a breakfast of chia pudding (or porridge) - my all time favourite. I posted a recipe in November which you can find here but I eat this regularly and just add different toppings depending on the fruits in season. Many of us are fans of chia...I am a big chia cheerleader among my friends and co-workers. It works very well with me...it keeps me full until lunch time without any snacks in between. It's been believed that the Aztecs and the Mayans relied on it for increased stamina and energy over periods of time. But then again we also hear of others who cannot tolerate it and it's because we are all different...I am learning more about bio-individuality at IIN. One man's food may be another's poison despite the media telling us that there is just one perfect diet every time a new best-seller book comes out. Our bodies are made differently and therefore react differently with different kinds of foods. You can read a short article here which best describes bio-individuality frrom Joshua Rosenthal, founder and director of IIN.
So back to our chia pudding ... blueberries and champagne mangoes I think are just so perfect around this time of year and so I have tweaked an old recipe little bit for a variation. The blueberries were blended and then mixed with the pudding so it has that purple colour. And this is exciting to me because I love Champagne mangoes with their golden yellow colour and smooth texture... similar to the Manila mangoes I used to eat back home in the Philippines when I was growing up. This is also the time when they are in season there.
Spring Chia Pudding With Blueberries and Champagne Mango
Ingredients: (Preferably organic)
For the base:
4 Tbsp. chia seeds
1/4 c. raw cashews
1/4 c. coconut flakes
1 piece of Medjool dates, cut into small pieces
1 c. blueberries
1/4 t. vanilla powder
1 1/2 c. filtered water for blending (or more if you prefer a thinner consistency)
water to soak the cashews and coconut flakes (see Method)
For the toppings:
1 - 1 1/2 Champagne mangoes, cut into cubes
1/2 c. blueberries
4 Tbsp. sunflower seeds
4 Tbsp. desiccated coconuts
1. Soak the following in different bowls or glass containers and keep them in the fridge overnight:
a) the cashews in 3/4 c. of water
b) the chia in 1/2 c. of water, stirring it a few times before placing it in the fridge (this prevents it from clumping)
c.) the coconut flakes and the date in 1/4 c. of water (same container) just to soften them
2. In the morning, discard the water where the cashews have been soaked. The coconuts and the date will rehydrate and absorb the water. Place these ingredients and the 1 1/2 c. of water in a high speed blender then blend for about 1-2 minutes until the mixture becomes frothy. No need to strain as the pulp is quite soft and not grainy. Add the blueberries and vanilla and continue to blend for a few seconds until the blueberries are liquified.
3. Place the soaked chia in a mason jar or a bowl then pour the blueberries cashew/coconut milk mixture slowly and mix until well incorporated. Add more water if you prefer a thinner consistency. Let it sit for 5-10 minutes. Serve in nice glasses then add the toppings. Enjoy!
This is truly delicious and if by chance you are not fond of chia pudding, give it a chance ...most people I know change their minds after the first try.
Today, I get to celebrate Easter with my family and close friends. The message at Church was awesome: because of Christ's resurrection, we have no more confusion, no more fear and no more doubt! It gives me such great confidence and makes me grateful.