I love and collect cookbooks, especially those with photographs (ok ONLY those with photographs...). For Christmas, I was gifted a beautiful cookbook on whole food, plant-based recipes from various vegan chefs. Our family is by no means vegan or vegetarian but I'd say our diet is relatively plant-based. Vegetables are often the star of the show.
Excited to dive in and see what new recipes to try, I tried a modified version of chef Heather Crosby's "Blueberry Pie Chia Parfait."
|creamy. tangy. crunchy.|
- 1 cup frozen or fresh berries
- 2 tablespoons maple syrup
- 1 can full fat coconut milk (approximately 400mL)
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- pinch of sea salt
- 1/2 cup chia seeds
- ginger thins
Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. Chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds (unlike flaxseeds). One ounce (about 2 tablespoons) contains 4 grams of protein and 11 grams of fiber! (http://www.webmd.com/diet/features/truth-about-chia)
- Blend together coconut milk, 1 tablespoon maple syrup, vanilla, and cardamom in a medium bowl with a pinch of sea salt.
- Stir in chia seeds. Cover and allow to stand for 15 minutes for chia seeds to plump into pudding.
- Meanwhile, in a medium saucepan, add berries and 1 tablespoon of maple syrup. Stir for about 10 minutes or until berries break apart. Remove from heat.
- In a small jar or bowl or whatever suits your fancy, layer chia pudding, berry compote, and ginger thin cookies to make your parfait! Enjoy warm, at room temperature, or chilled. Store in airtight glass containers in the fridge for up to one week.