Gone to Heaven Chia Pudding

Gone to Heaven! 

We’ve made it to the other side of the holiday!  This is a moment to take notice and celebrate survival!!  Not stock mind you, but progress and survival (I’ll leave that stock taking up to the piles of junk emails and sponsored Face Book posts clogging up many other areas of my computer to guide me on those resolutions over the weeks ahead!)  And I don’t know about you, but I had every opportunity to eat every super fun holiday foods, gifty chocolatey, gooey thingy and every other food I don’t normally eat, or even allow in my house for that matter; foods that are not on my high-performance road map. I value my successes in life; my brain health, physical health, waist line, mitochondria and Bulletproof lifestyle, and it turns out I still value some of my old family holiday traditions just a little bit more.

Some of those tasty morsels sure were yummy going down and not only did they send my taste buds into over drive, but they also seemed to have deep and meaningful ties to representing the holidays in ways that profoundly resonate with me and my fond memories from days long gone.  For example, now that my mother has passed on, making a traditional Thanksgiving dinner, classic Christmas Cookie and other recipes that she made, bind me even more powerfully than ever to her and the traditions of my family.  As I reconstruct my life around more family of choice these traditions mean more and more.

So yes!! Let’s celebrate life on the other side of the holiday!  For me it was a long, fun and profoundly moving series of events that I’ve now tucked back into their corresponding boxes and put back up on the attic shelves for safe keeping until next year.

Now comes the reconstruction and renovation act of the new year ahead, of 2018!  To kick things off here is an amazing chia pudding recipe to try. I’m already on my second batch! I don’t usually eat much dairy when in my most high-performance state but in this case, I’ve made an exception.  That long trifecta of holidays beginning back in November with Thanksgiving and ending after that last gooey chocolate finally disappeared just the other day, has been that much easier to navigate with this pudding as a staple for now.  I have found that this recipe is making the readjustment back to my low carb, high fat normal of eating just that little bit easier to return to.  Enjoy!

 

Gone to Heaven Chia Pudding

Add almond milk, coconut milk, cinnamon, and almond butter to blender and gently whirr to blend.  Add sour cream or crème fraiche with a tad more gentle whirring and then add chia seeds.  These seeds do not need to be macerated by the blender, just generally incorporated, so you may conversely do this by hand right in the container you will use for the pudding to set in.

Put the pudding in your dish and put it in the fridge.  I used an 8’x10’ glass Pyrex baking dish

It’s a good idea to come back to the pudding a few hours into it’s setting up in the fridge and re-mix a bit as the seeds may settle to the bottom and deviously alter the consistency you desire throughout.

Toppings

  • Mulled Wine Berry Jam recipe follows
  • Berries such as Strawberries, Blueberries, and Raspberries
  • A sprinkle of chopped walnuts or almonds

Mulled Wine Berry Jam

  • 1 ½ cups dry red wine
  • ⅛ tsp nutmeg
  • whole cloves
  • whole allspice
  • 2 whole cardamom pods
  • star anise
  • cinnamon stick
  • vanilla bean, split
  • 2 slices ginger – a big-hearted dose!
  • peel (a generous tsp) from ½ organic orange, lemon, grapefruit or clementine.
  • ⅓ cup granulated Erythritol or low glycemic sweetener of your choice
  • 4 cups frozen berries I used a combination of left over Christmas Strawberries and some frozen summer blueberries I found in the back of the freezer!
  • ¼ cup chia seeds

This part is super easy.  Add the wine plus all the spices to a small pot and bring to a mull on the stove top.  Let this yummy concoction cook off the alcohol from the wine and then have a chance to marinate around in those spices for as long as you can stand it because here is where you will add the real depth to this recipe.  Once you’ve let this mixture both cook a bit, marry a bit and your patience has run out, off the heat, strain out and thank those amazing spices for their service and toss them out.  Add the chia seeds and pour into a container so it can set.  Here I used a Ball Jar with a lid and set it on the counter until I placed it carefully in the fridge.

Once the scrumptious pudding was ready and the jam cooled somewhat, I scooped out a loving portion of both and just about died and went to heaven!

Sally’s Slow Down Cafe, January 12, 2018