Hello beautiful! Spring has finally sprung and although we are not enjoying the warmer temperatures we would love to be, the sun is shining (I wrote this yesterday and it sounded much more delightful than today’s weather!) the birds are chirping (they still are) and the air is delightfully crisp.
As it has been such a busy time for us the last few weeks I am feeling quite grateful for the additional day in our weekend, which I intend to take full advantage of relaxing and rejuvenating to replenish my energy stores. One of the many ways I enjoy replenishing is playing in the kitchen. I really do find it therapeutic and healing. I realize that not only do I enjoy the process of creating as I prepare healthy meals and goodies for both myself and loved ones, but just as important is the control I feel over my wellness. I will share with you that my younger self did not embrace this as I do now, simply because I had more energy and “burning the candle at both ends” was not a issue. I plan the week ahead to set aside specific times to organize and prepare for meal centred events and of course, daily life. Often, I set aside an entire day to prepare dishes while listening to music, dancing around the kitchen (my husband thinks I am nuts) and relaxing through the process. This has been become a weekly routine in our home, allowing us to enjoy flexibility throughout the week. In addition to this we feel significantly more energized through our healthier food choices.
One of the recipes I feel particular affection for is Chia Seed Pudding. There is so much to love! Chia Seeds are a powerhouse of Omega 3’s, Protein, Calcium, Iron, Magnesium and the always much needed dietary fibre. Swirled in with Nut Mylk, Cinnamon and Vanilla these exquisite little seeds will always provide you with nutrient dense deliciousness. For this post I have paired this with another one of my other loves, simply perfect sweet Raspberry Compote. These juicy little nuggets of Antioxidants, Vitamin C and dietary fibre always make me smile. If you’re looking for an alternative this weekend with Easter Celebrations, I promise you that your belly will love the sweetness of this pairing either for breakfast, brunch, an afternoon energizer or even dessert.
CHIA SEEDS PUDDING Serves 4-6
1 Cup Chia Seeds
3 Cups Nut Mylk
3-5 Tbsp Maple Syrup or Coconut Nectar
2 Tsp Vanilla
1 Tsp Cinnamon
Pinch of Sea Salt
In a large mixing bowl whisk the Chia Seeds, Sea Salt and Cinnamon. I like to to whisk the Cinnamon and Sea Salt into the chia seeds before I add the Nut Mylk, Maple Syrup/Coconut Nectar and Vanilla to prevent clumping.
Add the Vanilla and Nut Mylk, blending all the ingredients with a fork. Be sure to whip up a double batch of this scrumptious pudding, you will use it all week long. I have a weakness for it before bed which I justify with it’s nutritious super goodness.
RASPBERRY COMPOTE Serves 4-6
3 Cups of Fresh or Frozen Raspberries
3 Tbsp Chia Seeds
2-3 Tbsp Raw Unpasturized Honey
1/2 Tsp Cinnamon
1 1/2 Vanilla or 1/2 of A Vanilla Bean
In a small saucepan bring the Raspberries, Chia Seeds, Cinnamon and Vanilla to medium heat. Reduce the heat slightly once the mixture begins to bubble using a whisk to gently mash the fruit. Continue to cook over medium heat for 12-15 minutes. If your on a gas stove you might find a lower heat for longer easier to keep an eye on. Once the fruit has reach the thickness you desire, remove from the heat, gently stir in the honey, cool and transfer to clean jar. Your Compote will store safely in the fridge for up to 2 weeks. It is a must try with oatmeal, nice cream ( dairy free) french toast, waffles, toast and more so don’t be afraid to make a double batch!
For the next step layer the Chia Seed Pudding and Compote in one of those decidedly super loveable small mason jars, top with fresh berries and granola of you wish.