I don't know about you, but I'm getting sick of comfort foods.
It's not December yet and I'm already over the reoccurring mashed potatoes and crock-pot meals. I've decided to start eating some of my favourite summertime foods. One of my favourite, healthy desserts is by Angela Liddon in her cookbook, Oh She Glows. Chia seed parfait is healthy, delicious and can be made in bulk. It travels well in a mason jar with a spoon, so it makes for a good work or school snack. It's 100 per cent vegan and vegetarian, but has many important vitamins.
Mighty Chia Pudding Parfait
- 3 tablespoons of chia seeds
- 1 cup non-dairy milk. (I opted for coconut milk because I found it blended together with the vanilla, better than almond milk or soy).
- 1/2 teaspoon of pure vanilla extract
- 1 1/2 to 3 teaspoons of maple syrup or agave nectar, to taste. (I used maple syrup, because I'm Canadian).
In a medium bowl, whisk together the chia seeds, milk, vanilla and maple syrup. Cover and place in your fridge. You can leave it overnight or for at least two hours.
You could eat it just like that, but the best way is to layer the thickened, chilled pudding with fresh fruit. My personal favourite is layering raspberries and blueberries with the pudding.
This particular recipe is great for mornings when you're in a rush and can't have breakfast right away. Although chia seeds are NOT cheap, at $7.00 a bag, they last a long time since you only use a few tablespoons at a time. I have had my own bag (pictured above) for almost a year now and it's barely half empty. Coconut milk is a great alternative to milk because it has the creamy texture typical milk has. I've been advised by my own doctor to not drink soy milk. He said soy has a high level of estrogen, so ingesting a large amount of soy can mess with your body's chemistry.
I hope you enjoyed this week's entry. Keep any eye out for the next blog on a simple dinner recipe!
If you're curious about the benefits of chia seeds, Huffington Post has a great article and video.