This vanilla coconut chia seed pudding is topped with berries and nuts. It is nutrient dense as well as delicious, quick and easy! It takes 5 minutes to make the pudding the night before and 2 to put it together in the morning.
For the coconut chia seed pudding:
1 1/2 cups full fat coconut milk
1 tsp vanilla
1/4 cup chia seeds
For the topping:
1 1/2 cups berries (defrosted if using frozen)
3 handfuls of your favorite nuts
Add coconut milk, vanilla and chia seeds to a jar with lid. Make sure your jar is big enough to have room for shaking once full of ingredients. Shake vigorously until mixed well. Refrigerate overnight to thicken.
In the morning divide the pudding among 3 bowls. Top each with 1/2 cup berries and a handful of your favorite nuts. Enjoy!
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.
Yesterday I was interviewed for a local radio show called Kathryn's Kitchen. It will air Friday March 3, sometime between 9 and 9:30 am, during The Point. Soon after, it will be available to listen to for a month here.
We talked a little about what I do as a Nutritional Therapy Practitioner. I also shared this recipe for Indian Cabbage.
Every ingredient in this recipe has multiple health benefits. To name just a few...Mustard seeds, cumin seeds, coriander, cabbage and lemon support digestion. Turmeric is a powerful anti- inflammatory that supports the liver and digestion. Coconut oil is a healthy fat that is quickly and easily absorbed and provides lasting energy for our body and our brain. It also has anti microbial-properties. Sea salt helps us have the right balance of fluid inside and outside our cells.
Here in Central Oregon it has been reeeaallllyy cold, snowy and icy lately. That makes me want to eat soup. Lots and lots of soup. Warm, delicious, nourishing nutrient dense and packed with flavor soup.
I was feeling creative, so I wanted to make up my own soup recipe. I thought it would taste pretty good, but was happily surprised at how amazingly good it turned out. Both of my sons loved it (which is saying a whole lot for the one who immediately said he wasn’t hungry when I told him what was for dinner) and my husband said it was the best soup I have ever made.
Besides being delicious, this recipe is great for staying healthy in the winter.
Broth or stock: Depending on how it's made and what it’s made from, is full of minerals, amino acids, collagen and gelatin. People have been using it to aid and heal digestion for centuries. Since most of our immune system is along our digestive tract, it makes sense why it has long been a folk remedy for colds and flu.
1 large beet
1 green apple
2 medium size carrots
juice from 1/2 a lemon
drizzle of extra virgin olive oil
The easiest way to make this slaw is with a food processor. If you don’t have a food processor you can use a cheese grater. You could also make it with a friend who has a food processor. That would probably be the most fun.
Grate the beet, carrot and apple. Put in a large bowl and mix with the juice from 1/2 a lemon and a drizzle of olive oil. It will keep covered in the fridge 5-7 days.
This slaw tastes delicious and it’s a great way to eat beets even if beets aren’t your favorite vegetable. I recently handed out samples of this slaw at a local community event. I didn't know how it would go over but was happy to discover people really enjoyed it, even a few kids! It makes me really happy to see kids eating beet slaw. Eat this slaw regularly as a condiment. It can aid your digestion and support your liver too.