Chia has been touted as a ‘superfood’ because this clever little seed packs a nutritional punch. It is high in the essential fatty acid omega 3 in fact 8 times the amount found in salmon. Low in sodium, high in protein, lipids, fibre, antioxidants and B vitamins. A great source of calcium because it contains 5 times the amount in milk. In comparison to other traditional cereals chia has fewer carbs and is 23 percent protein. It is also a sneaky way to add nutritional value to family meals as it does not have a strong flavour. Kids will be none the wiser especially when added to baked goods!

The versatility of chia and another reason it is a clever little seed is that it can be eaten dry for example adding it to salads or stir fries or ‘wet’. When dry it tastes similar to a poppy seed – small, dense and crunchy. When the chia seed is soaked in liquid it becomes plump, sweet and soft similar to tapioca. Chia is part of my daily diet and this pudding recipe is great for breakfast, snack or as a dessert. You do need to be organised as the chia seeds have to soak overnight to transform into this delightfully delicious pudding. I like to use seasonal fruits, nuts, seeds, raw cacao, coconut, bee pollen, lemon, lime and organic frozen berries to top my puddings. Some of my favourite spices are cinnamon, nutmeg, cardamon, ginger, lemongrass, vanilla, pandan, coconut sugar and maple syrup. Mix it up and replace the coconut milk and coconut water with other plant based milks such as rice, almond and one of my favourites hazelnut. Love to hear what you add to your puddings.

ORGANIC CHIA PUDDING, COCONUT, VANILLA, MAPLE                                                     WITH FRESH FIGS, PISTACHIOS, TOASTED COCONUT

Serves 2

INGREDIENTS

1/2 cup coconut milk or coconut cream

2/3 cup coconut water

1/4 cup chia seeds

1/8 tsp vanilla powder

1 1/2 tbsp maple syrup

For a thicker creamier consistency reduce the amount of coconut water to 1/2 cup.

2 x 250ml jars with lids

TOPPING

3 – 4 fresh figs, cut in quarters

1 tbsp crushed pistachios

1 tbsp shredded coconut, toasted

1/2 tsp maple syrup

METHOD

(1) Add the coconut milk/cream, coconut water, chia seeds, vanilla powder and maple syrup to one jar, place lid on jar tightly and shake well. Pour half the mixture into the second jar and secure lids. Shake each jar well and place in the refrigerator overnight.

(2) Place a small non stick frying pan on medium heat and lightly toast shredded coconut until it just starts to turn a golden colour. I like to keep some still white and some shreds of coconut just a little darker than golden this adds colour and texture. Top puddings with figs, maple syrup, shredded coconut and pistachios.

In all things beautiful,

Lyn xx

The post Recipe {Chia Pudding, Coconut, Vanilla, Maple with Fresh Figs, Pistachios, Toasted Coconut} appeared first on in all things beautiful.

Who does not like tasting dukkah?! I am fascinated by the balance of exotic and aromatic herbs, spices, nuts and seeds that are used in these delicious concoctions. So what is dukkah and where did it originate from? This is my question. My guess would be Morocco or some far off land, a little more mysterious than my homeland. With some research I am told that it is of Egyptian origin. Dukkah is an Egyptian Arabic word which means to crush or pound, which is literally how you prepare it and this releases it’s wonderful aromatics. It was a peasant food and they dipped flatbread in olive oil then into the dukkah. All I can say is this is the goods.

My pantry is full of all the goodies that you need to make a sweet version even though the traditional dukkah is savoury. I set to work hand grinding my nuts and raw cacao with a traditional mortar and pestle. You can use a food processor or grinder but I prefer the old fashioned way as it reminds me of my granny. She would spend hours making chilli macadamia sambal. It was a labour of love and each jar was coveted by it’s recipient. The process is also therapeutic for someone like me who thinks too much. I mean really, all I need to do is to make sure the nuts are evenly ground and I can assure you I won’t lose sleep over that!

It is a delicate process of getting the balance just right because I don’t want the flavours to compete with each other. I want them to be harmonious. My dining room table is covered in jars as I add a little more of this and a lot more of that – much like a science experiment. My aim is to delight the tastebuds not cause an explosion! This ‘experiment’ turned out to be the perfect sweet dukkah recipe so I have decided to bottle it and sell it in my etsy store and at local markets. You can buy it here.

In all things beautiful,

Lyn xx

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