from Samantha Newton
Chia Seed Breakfast
ingredients
all
4 cups unsweetened coconut milk
or any non-dairy milk
4 whole medjool dates
pitted
1 cup chia seeds
2 whole persimmons
or whatever fruit you prefer, optional
1 tbsp almond meal
optional, could also use hemp seeds
1/2 tbsp honey
optional
1/8 cup coconut shavings
optional
cookware
My first experience with this dish was during my FD Kayaking trip in Hood River, OR. After having cancer three times, I basically tried every “cancer fighting” diet regimen out there. And, to be completely honest, felt restricted in my diet choices a lot of the time. Food is now a huge part of my life and I was actually kind of nervous about the food that would be served during our trip. Although, the chefs cooking for us were so amazing and, even though I thought I was pretty healthy, they definitely served up some delicious options I hadn't encountered before. The most memorable of those was Chia Pudding.
The first mouthful was a hesitant one, it looks a little weird and, I’m not gonna lie, feels a little strange in your mouth. But after a couple more spoons I was hooked, and have been ever since. There are many ways to make Chia Pudding. Just type it into Google and a bunch of things pop up. But, I've found this combination works best for me and gives the most pleasing consistency.
1
Soak dates (more or less if you prefer, they are just a natural sweetener) in a blender with coconut milk to soften.
2
After an hour or two blend dates in with the milk. Pour milk mixture into a quart size, wide-mouth mason jar and add 1 cup of chia seeds. Put the lid on and shake shake shake!
3
In the morning, spoon some out and add some fixins! My go to version is to squish out some nice ripe persimmon, add a couple spoons of almond meal, maybe a squeeze of honey and a few coconut shavings. My jar lasts a few days and eating it every morning just makes me feel amazing!