Friday, November 1

Chai Spiced Chia Pudding with Pink Peppercorn Pomegranate Sauce


There are certain seasonal fruits that I can't wait to see each year: mandarins in the winter, strawberries in spring, peaches in summer, and pomegranates in autumn. To me, the pomegranate has always seemed like such a mystical fruit, and to be fair, it is rather a special one. Latin for "seeded apple", records trace the pomegranate back to 4000 B.C.E. Over the ages it has been seen as important by a variety of different religions including Judaism, Christianity, Islam, Buddhism, and Hinduism, and  even by the ancient Greeks and Egyptians. Even today it remains an important fruit to medical traditions including  Ayurveda and even the western school of thought. 

Besides being on of the most beautiful fruits (and having the prettiest flowers), pomegranates contain vitamin C and K, as well as loads of fiber (in the seeds that is) and antioxidants.

Pomegranate seeds make a welcome addition to salads, pilafs, parfaits, and in this case a breakfast bowl. Here I have paired them with another sweet but tangy fruit, the raspberry, as well as the zippy pink peppercorns and orange zest which makes for a not-to-sweet fully bodied sauce.    


The base of this pudding is made out of ch-ch-ch-chia, the same seeds that turned that ceramic sheep from the '80's green. Over the last few years chia seeds have become rather popular and easily available, and there is plenty of good reason for this.  

A stable for some Latin American indigenous groups, chia seeds were used as nourishment during times of endurance as well as a natural remedy to treat constipation. Nowadays more people know about their amazing health benefits which include [1]:

  • Omega 3 Fatty Acids - Chia seeds are super high in Omega-3, each seed contains about 60% omega-3 - this makes them one of the highest sources of this fatty acid (second only to flax).

  • Fiber - Chia seeds are an excellent source of fiber, with a amazing 10 grams in only 2 tablespoons. That is one-third of the daily recommended intake in only one serving!

  • Minerals - 28 grams of chia seeds contain 4 grams of protein, 18% daily recommended intake of calcium, 30% manganese, and 27% phosphorus [2].


Chai Spiced Chia 

 

Recipe: (Serves 1 as a hearty breakfast, or 2 as part of a meal)

3 Tbsp Chia seeds
1 Cup Unsweetened almond milk
2 tsp Maple syrup or sweetener of choice (optional)
1/2  tsp Cinnamon
1/4 tsp Ground ginger
1/8 - 1/4 tsp Ground cardamon
1 tsp vanilla
pinch of ground cloves

Procedure:

Mix all ingredients together. Be sure to mix the chia into the milk thoroughly, otherwise you will end up with a chunky pudding. Let sit for 1 hour or in the refrigerator overnight. 

After chia has sat and soaked up all the liquid, spoon 1/2 the mixture into a bowl. Layer 1/2 the pomegranate sauce (recipe below) over the chia pudding and top with the rest of the pudding mixture. Spoon the remaining sauce on top.


Pink Peppercorn and Pomegranate Sauce

 


Recipe: 

1/2 Cup Pomegranate seeds
1/2 Cup Raspberries, fresh or thawed
1/2 tsp Pink peppercorns, crushed
Zest of 1/2 a orange

Procedure:

Mix all the in ingredients together.

What is your favourite Autumn fruit or veggie? 

Let me know and maybe they will be the star of a upcoming recipe!

12 comments:

  1. That is absolutely stunning! So much good texture going on. I'll have to try this next time I get my hands on some pomegranate :)

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    1. Oh, thank you so much! Pomegranates are so pretty and fun to photograph!!! (and tasty!)

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  2. Yummy.I will Try For sure.Very nice info using pomegranate

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  3. Thanks for the link Vira! Pomegranates are so amazing :)

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  4. I made the pudding last night to have for breakfast this morning and it did not go well. I followed the recipe to the letter and it was very over-spiced. Not a recipe I would suggest. Or if you do want to try it, go much lighter on the spices that what is listed in the recipe.

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    1. Hello Robyn,

      So sorry to hear that you didn't like the pudding. The texture of chia pudding isn't for everyone, and I guess neither are the spices. If you want to try something less spiced, I recommend maybe just using a little cinnamon, or a dash of vanilla. Another option is to heat the almond milk and lightly steep some herb chai tea in it until it reaches a flavour you like, and use that for the base of the pudding. Best of luck with being vegan.

      All the best,

      Sophie <3

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  5. This looks amazingly delicious. Thanks for the recipe.

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    1. Thanks a bunch and you're welcome for the recipe!

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  6. Would I be able to use an alternative to almond milk since I have an almond allergy?

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    1. Hello Nicole! Feel free to use any milk alternative - soy, hemp, oat, rice, etc. If you drink dairy, you may even want to try cow or goat :)

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  7. This sounds delicious but are you supposed to actually chew the pomegranate seed or spit them out?

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    1. The seeds of pomegranates are totally edible, but I know some people aren't crazy for the texture. I personally enjoy to chew and eat the whole seed.

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