Hope you all had a fantastic holiday! Over here in the DDD household, we’ve had a wonderful time the past few days, what with the HH on holidays between Christmas and New Year’s.
(“Yes, Mum, we’ve loved it, too! It’s great to have those extra trail-walks. . . and play time. . . and. . . ooh, whatever that yummy food is called! Um. . . do you think I could have some more of that stuff?”)
After scrambling at a cougar’s pace (that would be the feline kind, not the Courtney-Cox kind) the last few weeks to complete my work at the college (ie, marking last-minute assignments and over 170 exams within the space of 4 days); keep up with writing commitments; and buy gifts for my loved ones (then wrap and give said gifts to their intended recipients)–on Christmas Eve, finally, I began to unwind, think about some serious chillaxing, and prepare for a fabulous festive feast (including triple alliteration, no less).
“Yeah, Mum, chillaxing is great this time of year! I’m feeling toasty warm over here by the fireplace. Oh, and by the way, I’m happy to help with leftovers. . . you know what I’m talking about.”
This year, the HH announced once again that he would like a tradtional turkey dinner. As regular readers of this blog likely know, my honey is a devoted carnivore. Most days, this state of affairs presents no problem at all: we coexist peacefully; he eats his meat at lunch time, or orders off restaurant menus when we dine out; or he cooks his own steaks or hamburgers and consumes my dinner as his side dish. (For a good description of how another vegan-omni couple works it out in a similar way, see JL’s recent post). A huge turkey, however, is another matter entirely.
“Yeah–turkey–that’s what it’s called! So, did I hear you say, ‘turkey,’ Mum?”
One thing I love about the HH is his full acceptance of me–quirks, blemishes, and all, including aspects of myself that even I find difficult to tolerate. Neurotic tirades about germs, disease, airplanes, strange noises in the house at night, having to wash the dishes just so–et cetera–are all met with (mostly) patient, even responses or calm rebuttals. In the nearly-15 years we’ve been together, my sweetie has witnessed my physical proportions vacillate wildly a half dozen times, bouncing between an initially svelte, mini skirted physique to that of an engorged beach ball (nearly 200 pounds at the height of my candida woes in 2009). And not once–not even in a whisper–has he ever uttered a negative word about my weight, acted less affectionate, or suggested that I might like to go on a diet.
And so, on Christmas Day, after sleeping in and chasing the lethargy with a shot of coffee (the HH) and matcha tea (moi), we opened our presents in front of the fireplace. And then the HH got to work cooking his turkey.
After he popped it in the oven, he played sous-chef for me, chopping veggies, sautéing onions, slicing potatoes and trimming brussels sprouts.
[Perfect gluten-free stuffing waiting to go into the oven.]
The rest of the day was spent alternately sipping warm apple cider drink (me, courtesy of Lexie). . . .
["That's pretty nice music, Mum! Perfect for listening while waiting for more turkey. . . "]
Throughout the day as we reclined and prepped, we snacked intermittently on this cranberry-crusted cashew goat-cheese log I’d made (simply whir about half of them in a blender to create a paste, then mix with the remaining whole berries and press the mess into your cheese; bake at 250F/120 C for 20 minutes to set). Heavenly!
[Cranberry-Crusted Cashew Goat Cheese on oat crackers. . . almost made me forget about the meal!]
My final menu included Fava Bean Balls (I loved the flavor but not the texture–I’ll keep working on it and post the recipe once I perfect it) with Apple-Cranberry Sauce; Creamy Whipped Kabocha (processed with soaked raw cashews and a splash of lemon juice for a sour-cream effect); Scalloped Potatoes adapted from Alta’s recipe; our favorite brussels sprouts; gluten-free stuffing (loosely based on this recipe); and onion gravy. It was an incredible, indulgent, celebratory meal, and we relished every bite. In fact, I even enjoyed it again the next day for lunch:
The HH savored his turkey, too, alongside all the same sides as me. And because it was far too much for the HH alone, he shared amply with The Girls, who, it seemed to me, reacted much the way Marilyn Monroe did to a moving camera, or William S Burroughs did to a bag of cocaine on the table, or a gas stovetop element does to a lit match. In fact, I’d say that Chaser still gets that “crazy eye” look any time someone utters the word, “turkey.”
["What? What's that you say? Oh, no, Mum, you're totally wrong about that. No way, Mum. Oh, I can stop any time I want. Really. No problem. No worries. It's just that I like turkey. I choose to eat turkey. I mean. . . hey, by the way, is there any more? I mean, I wouldn't mind some turkey. . . I'd actually love a little turkey. . . just a little. . . just one piece. . . . "]
For dessert, I attempted my very first Sticky Toffee Pudding, combining recipes from both Angela and Lexie. The result was a thick, dense, spiced cake rendered gooey and sticky from soaking in toffee sauce, with a hefty scoop of Caramel Ice Cream alongside, also doused in more sauce (sorry, no photo–we lapped it up pretty quickly). While The HH loved the dessert, I would have been happier with just the ice cream and sauce.
By this morning, I was ready to revert to lighter fare and more of my regular routine. Ever since you all weighed in on what you’d like to see here, I’ve also been thinking about quicker, easier dishes for the Flash in the Pan series of recipes.
This breakfast is a hybrid of a classic chia pudding and a breakfast smoothie. It can be prepared the night before and left in the fridge to soften and plump up overnight. The pudding combines some of my favorite smoothie ingredients (rice protein powder, avocado, rice milk, cacao) with the texture of a pudding, resulting in a high-protein, high Omega-3 meal-in-a-bowl that provides a whole host of other health benefits as well. Pillowy soft, luxuriously creamy and rich tasting, this breakfast is a quick way to acquire a full serving of protein in what tastes like a dessert. It’s a great way to use up those ripe avocados on your countertop, too.
I can’t think of a better way to cap off the holiday feasting. Can you?
“Well, Mum, if you really want to know, I’s say that another slice of that turkey would do just fine. . . but chances aren’t looking too good at the moment. I may as well just give up on it for now. . . *Sigh*.”
And finally. . . your opinion, please!
I loved learning what you’d like to see on the blog in 2012 (and please feel free to keep those ideas coming in the comments!). For now, I’ve got a more immediate question for y’all (I already asked this one on Facebook, so if you answered there, thanks!): The HH and I have been invited to the home of a friend of a friend for a New Year’s Eve bash. All I know about this gent is that he’s a true gourmet who loves to cook and eat. I’ve been asked to bring a sweet treat and am considering the following three (note that they’re not ACD friendly or gluten free–but then again, these are for a crowd of conventional eaters).
A great no-cook, prepare-ahead breakfast that you can pack up and bring to the office for those mornings you have no time for a nourishing meal as you rush out the door. It makes a great light lunch, too, alongside a crisp, fresh salad.
Place everything but the chia seeds in a strong blender and blend until perfectly smooth. Pour into a container and stir in the chia seeds. Allow to sit for 5 minutes, then stir again to ensure that all the seeds are submerged. Cover and let sit in the refrigerator overnight. Stir again before serving. Makes 2 servings. Will keep, covered, in the refrigerator for up to 3 days.
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
A little taste of impending spring, this is a variation on the classic chia pudding, or a much fruitier, lighter version of Crimson Mousse I made with strawberries from our organic produce delivery last week. (But calling it “Fluff” makes it sound much more appealing, doesn’t it?) Feel free to use another berry if you prefer.
Strawberry Chia Fluff for Spring
The coconut milk adds richness and creaminess, yet this still tastes like a light dessert, and one that is both cool and refreshing because of the strawberries. One spoonful and you’ll know that warmer weather is on the way.
2/3 cup (160 ml) full-fat coconut milk (the kind in the can)
2 cups (480 ml) sliced fresh or frozen strawberries
2 Tbsp (30 ml) whole chia seeds*
1/2 tsp (2.5 ml) pure almond extract (omit if sensitive)
1 tsp (5 ml) pure vanilla extract
1 Tbsp (15 ml) freshly squeezed lemon juice
15-25 drops plain or vanilla stevia, to taste
Place all ingredients in a high-powered blender* (such as a VitaMix) and blend until perfectly smooth. Pour into glasses and refrigerate until cold, 1-2 hours (or just eat it right away if you can’t wait–thinner, but still good).
*NOTE: If you don’t have a high-powered blender, you can still make this, but grind the chia seeds first in a coffee grinder until they form a fine powder; pour the powder into the blender along with the other ingredients.
With the fresh, simple ingredients in this dessert, I thought it would be perfect for Diane’s Real Food Weekly event. Check out all the other real food entries!
[Just look at that peachy color! And it's not Photoshopped!]
Don’t you just hate it when your regular routine is disrupted? Well, maybe it’s just me. As a Libra, I tend to be perhaps a little too attached to routine consistencyboredom equilibrium in my life (Libra is represented by the scales, after all). When the calm of a well-established pattern is disturbed, as it was last week, I’m thrown into a tizzy.
And just what horrific event occurred that turned my previously placid waters into choppy seas, you ask?
My treadmill broke.
Okay, maybe not so earth-shattering. But I was accustomed to walking for 45 minutes every morning on my treadmill, while watching my soap opera (multi-tasking at its best). Now, I’m forced to head to the workout club each AM instead (howdy, octogenarian couple with the matching T-shirts! How ya doin, Burly Guy who wears black dress socks? Nice to see you again, trainer with the too-revealing tank top!). Which means I haven’t watched my soap in over a week (I’m so far behind, in fact, that in my episodes Jack and Carly have only been married six times). Which means I’ve had to switch to an elliptical trainer instead of a treadmill (my quadriceps are barely hanging on for 20 minutes at this point). Which means I must wake up, wash my face, get fully dressed and drive to the club before I can even begin to work out.
Which, ultimately, means less time in the morning to do everything else I used to do. Like wrestle with The Girls. Like answer emails. Like cook and eat breakfast.
Like so many people in the world of food and health blogs, I read Angela Liddon’s Oh She Glows. I mean, who wouldn’t? It’s fun to read, Angela is an inspiration (she just completed a triathlon!), and (big points with me these days) she prefers to post recipes that are, to paraphrase her own words, quick, healthy, delicious–and contain only a few ingredients. Well, if that doesn’t just make my temporally-challenged day a little bit brighter!
Enter Angela’s seen-them-everywhere-on-the-blogosphere Banana Soft Serve Vegan Overnight Oats. The recipe is a staple on Angela’s blog (with a multitude of variations, such as peanut butter, cacao nib, carob, rice crisps and so on) and has made cameo appearances pretty much everywhere else, too.
And now it’s finally DDD’s turn to give these oats a try! Okay, so maybe I’m a little late to the party. But with this recipe, I was sort of like the dowdy bookworm who joins in with just a little sip of wine. . . and before you know it, she’s downed a half dozen glasses and is dancing on the tables. I went a little loco for these oats. Like the proverbial ACD-er in a pastry shop, I wanted to eat them all, and try out every varation I could get my hands on.
[Seriously, does that look irresistible, or what? Of course, you could serve this in a regular cereal bowl as well. But then it wouldn't be as pretty.]
It’s no secret how much I love my baked steel-cut oats, and they will always hold a special place in my heart (and stomach). But these Banana Soft Serve Vegan Overnight Oats are perfect for a warm summer morning: light, refreshing, creamy and cold. . . in fact, it felt more like I was eating a dessert than a breakfast (always a good thing in my books). Besides being ideal for the season (no cooking = no heating the oven = no sweating in the kitchen), the recipe also provides a substantial nutritional punch and will keep you feeling satiated for hours. Even though I normally find myself sniffing around the kitchen mid-morning for something to snack on (“Excuse me, Mum, but isn’t that our domain?”) , after one bowl of these, I was pleasantly full well past my usual lunch time.
Why did it take me so long to try these out? Blame it on the bananas. Since we ACD-ers aren’t permitted any “tropical” fruits (banana, mango, etc.), I had to come up with an alternative. I tweeted Angela a while back to ask if she had any suggestions for what I might use instead, and I settled on frozen berries. And so, my first version of BSSVOO made its debut:
Those were good, but I knew I could do better. Supporting the cause of the banana-phobic everywhere, I racked my brains to create a delectable and creamy Soft Serve worthy of the Overnight Oats moniker! One intriguing possibility was frozen pears (and while those would likely be delicious, we were all out–and I didn’t want to hold up the process of culinary creation).
Eventually, I decided, “yes!”, I would dare to eat a (frozen) peach–and tried that mixed with a few strawberries for color. The result was a visually stunning and tastebud-tickling parfait that provided one of the most enjoyable breakfasts I’ve had this year.
If you haven’t yet jumped on the overnight oats bandwagon, what are you waiting for? Hop right on. The recipe is super easy (ingredients stay in the fridge overnight; then layer–or not, your choice) and is a perfect way to consume seasonal fruits. Of course, if you’re able to enjoy bananas, go ahead and try it that way first. There’s always the rest of the summer for peaches. Or berries. Or pears. Or every single other fruit. Makes me glad I finally shook up that dull routine.
On another note, I love watching changes as they occur in the blogging world (even if I prefer stability in my exercise routine). One of the features you’ve no doubt noticed on many blogs these days is a question, or list of questions posed to the readers at the end of the post. I enjoy reading these, as they provide some insight into the blogger’s ideas and, even better, often generate a discussion among the commenters.
So here’s today’s question: Would you like to see questions rounding out the posts on DDD? Is this a feature you think would enhance the blog? (Cheating, I know; asking a question about questions!).
I always love reading your comments and would be thrilled with more interactive discussion on the blog. I’d love to hear more from you and welcome ideas about what you’d like to read/see on DDD! So please, pipe up (and lurkers, here’s your chance!) and share your thoughts!
Peach (or other) Soft Serve Vegan Overnight Oat Parfait (ACD Phase II and beyond)
This is an easy and delicious way to treat yourself in the morning. When you wake up to a serving of these oats, you really will feel as if you’re eating something special.
For the Oats:
1/3 cup (35 g) old-fashioned whole rolled oats (not instant or quick cook)
2 Tbsp (30 ml) chia seeds
1 to 1-1/4 cups (240-300 ml) plain or vanilla soy, rice, or almond milk
5-10 drops plain liquid stevia, to your taste
1 tsp (5 ml) cinnamon
For the Soft Serve:
1 medium peach, washed, pit removed, cut into chunks, then frozen solid
2-3 fresh or frozen strawberries
2 tsp (10 ml) fresh lemon juice
1 tsp (5 ml) fresh lemon zest (optional)
1 Tbsp (15 ml) agave nectar OR 5-10 drops plain liquid stevia, to your taste
For the overnight oats, place all ingredients in a bowl and stir well. Cover with plastic wrap and place in refrigerator overnight. (Note: Angela mentions that these can be ready in as little as 1.5-2 hours if you start in the morning, or if you’re desperate for a snack).
For the soft serve, place everything except the agave in a food processor and process until the mixture becomes crumbly. Sprinkle with agave and continue to process another 20-30 seconds until the mixture comes together in a ball and begins to soften. Take care not to overprocess, or it will melt too much and liquefy.
To assemble, alternate layers of the overnight oats and the soft serve in a bowl or glass. If you’re rushed (or lazy, like me), you can simply top the oats with the soft serve in a bowl and aim for a bit of each in every spoonful.
Optional toppings include cacao nibs, dried fruit, granola or puffed rice, or pretty much anything else you can think of that would complement the flavors. Serve immediately. Makes one very substantial serving. Recipe may be doubled.
With its ability to straddle the breakfast/dessert divide, this recipe is a perfect submission to Amy’s Slightly Indulgent Tuesdays event. Check out her weekly list of yummy AND healthy recipes!
AND ALSO: Jacqueline of Tinned Tomatoes has just begun a new site, FoodBlogDiary, that lists all blog events for each month. She’s already got more than a dozen events listed for June (including Kim and my l’il SOS Challenge). Check it out so you can enter the events that appeal to you, or submit your own!
Okay, I guess that the chance to win something you like–especially if it involves food you like–never becomes stale (even if the aforementioned foodstuff does). Still, with 2010 barely upon us, I’ve decided it’s time to give the giveaways a break. I love being able to supply freebies to my readers, especially when it involves foods I already like–but I don’t want the whole ”leaveacommentclickheretweetmeFBmeRTmewhydoyouwantthisprizenowpickacommentatrandom” thing to become stale. So, for now I think, it’s time to get back to the core of this (or any food-related) blog: the food!
I must admit that 2009 was a strange year for me, food-wise. Like the wallflower at the prom or Brad’s ghost in his old living room, all I could do was watch from afar (or, actually, aclose) while others indulged in some of my favorite comestibles, from chocolate to wine (ah, Shiraz, how I miss thee!), to portobellos, to peanut butter, to champagne on New Year’s (ah, Segura Viudas, how I really miss thee!). Much of this blog before last March focused on just those ingredients.
And with there being no clear end-point to the whole ACD saga, I’ve decided to proceed as if I will be on the diet indefinitely. (Audible gasps! Sounds of tsk-tsks and sympathetic clucking! Tears of pity from compassionate readers!). In the end, I think it’s better this way.
When I began this anti-candida quest, I assumed it would be for only a few weeks. The universe, clearly, had other ideas. In a way, I am grateful: as long as I’m on this diet, I’m no longer overeating, I no longer binge on chocolate, and I no longer worry about my weight. (Seriously. The current tally is 43 pounds and holding steady; two more pounds lost, and I’ll be at my initial goal weight.) I know from my response to the recent chocolate truffles I concocted–in and of themselves, perfectly acceptable, totally innocuous and stevia-sweetened–that I still have not gained control over my sweets addiction, so I’m embracing any excuse to stay away from sweeteners that spike blood sugar (even if they’re all-natural, like maple syrup or Sucanat).
And in keeping with my lighter diet, I’ve decided that 2010 will be the year to lighten up. To wit:
1) Lighten Up My Weight.Although I’ve now almost reached my goal weight, a quick calculation of my BMI places my goal weight barely within the “normal” range for such things (at 23.7). Since I’m fairly small-boned, I’d prefer to settle smack-dab in the middle range, at around 22. This would necessitate another 10 pound loss. And while I’m still not willing to count points, count calories, count carbs or follow any other type of “diet” (after all, I want to be able to follow an eating plan that I can maintain for the rest of my life), I do plan to focus a bit more on raw foods, fruit and vegetables, and a bit less on fat in my diet for a while to see what happens.
2) Lighten Up This Blog. Not to imply that I’ve been moribund or anything in this space, but I do feel as if the initially carefree, slightly irreverent posts of yore have been lacking lately. Maybe it’s my SAD (Seasonal Affective Disorder) or remnants of the SAD (Standard American Diet) in general. Or maybe I’ve just been sad about the lingering candida. Whatever the case, it seems that humor wandered off a while ago, and must be enticed to return. And so, like Norman Cousins in his hospital bed, I’m vowoing to bring more laughter into my life. As my old high school chum John used to tell me, Don’t take take life seriously–after all, you’ll never get out alive.
Of course, illness is serious business, and I’m not suggesting that anyone be irresponsible (not a grain of sugar shall pass through my lips!)–but I’d like to learn to relax more and perhaps deal with stress and worry a bit more effectively. It makes sense that more laughter and less stress can only be a good thing, especially when study after study has demonstrated that stress itself contributes to disease. And if I haven’t earned a little whimsy at my age, when will I?
So, from now on, I resolve to enjoy more of what makes me smile: time with the HH and The Girls, my friends and family. Watching dopey movies. Going to places I haven’t been before (I think I hear the antipodes calling). Reading books that make me think, and books that make me envy the writer’s craft. Writing more. Moving my body more. Dancing to old records (Culture Club, anyone?). Experimenting in the kitchen more (no, no, with food, silly!). Blogging more.
No more fretting over insignificant events for me! I mean, will the world end if the HH doesn’t mow the lawn when he says he will (or even within a week of when he says he will)? So what if our lawn resembles the “before” picture in Field of Dreams?The Girls surely won’t mind, as they enjoy gamboling and frolicking in tall grasses. Will my students evaporate if they don’t get their papers back within 3 days? (And at least I’ve never been as tardy as my former prof, Dr. E, who sometimes took six weeks to return essays to us–and when he did, they sported a single comment, sometimes only one word, at the top of the page: “Splendid!” or “Well done!” beside a letter grade. That averages out to approximately one word a day.) Similarly, will the universe implode if I’m stuck in traffic and can’t meet my friend Gemini I for lunch at precisely 12:15 PM, as agreed? Of course not (although traffic does sometimes feel like a black hole).
Wow. I feel lighter already.
3) Lighten Up Your Sweets. A more immediate way to lighten up is with this dessert. Does anyone out there remember Jello 1-2-3? Well, this mousse-like concoction reminds me of the top layer of that treat: exceptionally light and airy, yet sweet, rich, and fruity (even though it doesn’t contain any fruit to speak of, as you’ll see below). The color is vibrant and happy–light-hearted, even–and the flavor is a tantalizing combination of coconut, almond and vanilla, with an enigmatic source of sweetness blended in.
Like so many recipes on food blogs this time of year, this one possesses detoxifying properties as well, since one of its main ingredients is cooked beets (there–I’ve said it. But it doesn’t taste like beets, I promise!). Besides adding that brilliant fuchsia color and a mysterious sweetness to the dessert, beets are also great blood detoxifiers and liver toners. In addition, they’re a good source of fiber, contain cancer-fighting antioxidants, and help reduce inflammation in the body. What other dessert can boast such benefits?
So when you serve this mousse to your friends and family, don’t tell them the secret ingredient. Instead, just present them with a beautiful, fluffy, pillowy dessert. Then you can smile knowingly as you watch them gobble it up. And if they do balk at beets in a confection, well, just tell them to lighten up a little.
Crimson Mousse
Boiling the beets helps to remove any trace of earthy flavor here; what remains is a vague sweetness and stunning hue. I’ve tried baking the beets instead, and while the color becomes even more intense in that case, so does the “beety” flavor; I wouldn’t advise it.
1 medium beet, peeled, diced and boiled until very soft (at least 30 minutes)
1/3 cup (55 g) raw cashews
1 cup (240 ml) full fat coconut milk
2 Tbsp (30 ml) whole chia seeds, measured first and then ground in a coffee grinder to a fine powder
1/4 tsp (1 ml) pure almond extract
1/4 tsp (1 ml) coconut extract (optional)
1 tsp (5 ml) pure vanilla extract
15-25 drops stevia liquid, to taste (will depend on the brand)**
1 Tbsp (15 ml) freshly squeezed lime juice
pinch fine sea salt
Once the beets are soft, drain them well (you can reserve the liquid for soup or other uses). Place the drained beets and remaining ingredients in a high speed blender* and blend until perfectly smooth, pushing the mousse down into the blades occasionally as necessary. Turn the mixture into a bowl, cover and refrigerate at least 4 hours or overnight (refrigerating allows the cashews to absorb some of the liquid and the mousse to thicken). Spoon or pipe into serving dishes and top with coconut whipped cream, if desired. Makes 4 small or 3 large servings.
* I used a VitaMix, but I’m sure this would work in a regular blender, too, if you have patience. In a conventional blender, I’d do it this way: pour coconut milk and all other ingredients except beets and chia into the blender and blend until the mixture is smooth. Add beets and blend again until perfectly smooth; then add the chia and blend to combine. You may need to blend in smaller batches this way, and then stir the contents together in a bowl before refrigerating.
** You can use agave or maple syrup if you prefer, but make these changes: use 1/4 cup agave or maple syrup, remove about 2 Tbsp (30 ml) of the coconut milk and increase cashews to 1/3 cup plus 2 Tbsp (70 g) before blending.
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
I had hoped to post recipes for both Easter and Passover (occurring only one day apart this year), as a way to help celebrate each. Well, even the best laid plans, as they say. . .
My attempts to perfect the Eggy Soufflé I mentioned earlier were to no avail, yielding truly abysmal results: the interior was too soggy, the crust was too hard, and the poor thing sank like the spirits of a toddler who just learned there’s no Easter Bunny. It does look good, however, so I’m going to keep at it. For the time being, though, scratch that one.
No fear, thought I, there’s still the feast of Passover–and Mock Chopped Liver!
When I was a child, my mom used to make a mock chopped liver from cooked green beans (the canned variety, which were called “French Style Green Beans,” for some reason–did they trill their Rs, or something? Grrrrrrrrrreen beans!). When I found a similar recipe featuring eggplant, I was certain I’d hit upon my holiday jackpot. I roasted the eggplant, scooped the flesh, sautéed the onion, blended the whole mess in the food processor. . . and wound up with a serviceable, if not overly flavorful, eggplant dip. No, not exactly holiday fare. And so, scratch that one, too.
While contemplating dressing The Girls in bunny ears for an Easter shot (definitely scratch that one), I suddenly remembered this magical, ridiculously easy recipe–a Flash in the Pan that I’d actually intended to blog about almost a year ago (complete with original photo). I call this “Chia Tapioca,” and it’s one of my favorite quick desserts. I could eat this pudding almost every day and never tire of it–even when I’m not on the ACD. I like it that much!
If you’re a fan of tapioca pudding, you will adore this dessert. Essentially, all you do is add a liquid to whole chia seeds, allow the mix to sit for 20-30 minutes (or more), then gobble up with a spoon. Because the chia absorbs up to five times its volume, the seeds plump and soften, creating a slightly gel-like pudding base around them. The longer the mixture sits before you eat it, the larger and softer the chia “pearls” become.
You can switch up the flavors by choosing different juices or alternative milks. For instance, the HH prefers his pudding with chocolate almond milk, while my all-time favorite variation is made with strawberry soymilk (which I’m sorely missing at the moment, as it contains sugar).
As a bonus, chia seeds provide an incredible source of Omega 3 fatty acids (as I’ve mentioned before, they’ve overtaken flax as the star in that area), they’re high in protein, and they contain a host of antioxidants. So you can preserve your heart health, decrease inflammation, promote bowel regularity and feed your brain–all while enjoying a delicious, decadent-tasting dessert!
And because chia is a gluten-free seed, it’s also acceptable for Passover. Beauty!
To everyone who’s celebrating this weekend, whether Easter, Passover, or both–enjoy your holiday!
“Elsie, did you see this pudding? I’d dress up in bunny ears for a taste of that. . .”
“Zip it, Chaser, do you want a repeat of our Christmas embarrassment? Just whine a little and look sad, and Mum will give you the pudding anyway.”
Almost Instant Chia “Tapioca” Pudding
This recipe offers the most basic version of this pudding, but variations are endless–add whipped topping, puréed pumpkin or squash, melted chocolate or chocolate chips, shredded coconut, chopped fresh fruit. . . it’s all good!
2 Tbsp (30 ml) whole white chia seeds (the grey are fine, too, but they don’t look as pretty)
1/3 cup to 1/2 cup (80 ml to 120 ml) liquid of choice: plain or flavored soy, almond, rice, hemp, oat, or other milk, or juice
Place chia in a small bowl and add the liquid. Stir well to try to submerge most of the seeds. Allow to sit 20-30 minutes, stirring once after about 5 minutes to prevent clumping. Stir again before serving. Makes one serving.
Note: you can also mix the chia and liquid, cover and refrigerate overnight for a lovely, soft breakfast pudding the next morning.
Anti-Candida Variation: Use unsweetened almond or soy milk with 5-7 drops of stevia for sweetness.
Feel free to use another berry if you prefer.
