Chia Seed Breakfast
4 cups unsweetened coconut milk
or any non-dairy milk
4 whole medjool dates
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
1/8 cup coconut shavings
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.
Soak dates (more or less if you prefer, they are just a natural sweetener) in a blender with coconut milk to soften.
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!
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!