This is the breakfast of champions, raw and filled with superfoods! For this treat I love to use mason jars, as it makes it easily transportable. Whether you eat this for breakfast or as a snack, it will definitely give you loads of energy thanks to the chia seeds. I'd like to thank Gena at Choosing Raw for her fabulous recipes, which keep my creative juices flowing!
Inspiration...on a spontaneous walk through my neighborhood, I discovered this new shop Comfort Me. It was there that I found this beautiful vintage bird pedestal. I immediately went home and shot the photo above. I'm so excited to have such a fabulous boutique in Hyde Park!
ingredients for coconut yogurt
makes 1 to 2 cups depending on the amount of meat in the young coconuts
the meat from one young coconut
1/2 to 1 cup coconut water (from the young coconut)
3 Medjool dates pitted (add more or less for desired sweetness)
the juice from one lemon or lime
the powder from 1 probiotic capsule
dash of sea salt (optional)
Add all of the ingredients above, excluding the probiotics, to a high speed blender and blend until smooth and creamy - feel free to add more or less coconut water to achieve desired thickness. Spoon the yogurt out into a bowl and add the powder from the probiotics. Stir with a non-metal spoon or spatula until combined, then cover the bowl with a breathable material like a cheesecloth or tea towel. Allow to sit out on the counter for 12 to 24 hours for the probiotics to culture, then cover and refrigerate - the longer you let it culture, the tangier the flavor will become. Feel free to add other ingredients to flavor like raw vanilla bean, cacao or berries. This will yield 1 to 2 cups of yogurt depending on the amount of meat in the young coconut.
ingredients for chia seed pudding
3/4 cup chia seeds
3 1/4 cups almond milk or other milk of your choice
1 teaspoon raw vanilla bean powder or vanilla extract
2 tablespoons raw honey or maple syrup (optional)
Add all of the ingredients to a bowl - preferably a glass one with a lid - and whisk until incorporated. Wait a few minutes, stir again, pop the lid on and place it in the refrigerator. Allow the pudding to set overnight or at least 30 minutes.
After the yogurt has finished fermenting, spoon the chia seed pudding into small containers or mason jars - fill about 3/4 of the way full. Add a layer of the yogurt and then top with raw cacao nibs, fruit or nuts. Cover and place in the refrigerator. The pudding will keep for up to week stored in the refrigerator.
“Life's a pudding full of plums.”
~ W.S. Gilbert
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