"One could not get enough of the nimble air. Every morning I wakened
with a fresh consciousness that winter was over." ~ Willa Cather
Well my friends, we made it. Another winter finished and into the books. I know, I know, there's still snow on the ground and flannel sheets are still on the bed, but for all intents and purposes, spring is here. Hallelujah praise the lord. And I just did a few jumping jacks, scaring the bejeezus out of the cats. Spring is my most favourite season. I love the whole reassurance and resurgence that comes with it. Just like the blades of green beginning to poke through the earth, so do new ideas, dreams, intentions and goals. Not only is it the equinox today, but a super moon and a solar eclipse. There are good things happening up there in the cosmos and timing couldn't be better for a little system restart. What do you want to do with all of this rebooting energy swirling around you?
If you read my last blog post, you know I've switched things up quite a lot in this little old life. I left a job that wasn't working for me, and decided to take some time off. Since then, I've landed a position that I'm very excited about and I start next month. I've also submitted blog posts for certain awards and prizes. I've contacted companies I want to collaborate with. I've asked a handsome man out for a drink. I've been working it! And I figure, why the hell not. The worst case scenarios are I'll get shot down, BUT the best case scenarios are I could be doing more jumping jacks of joy in the living room, scaring more bejeezus out of the cats. So, go ahead. Put your intentions out there to the Universe. She's listening.
Alright. Enough talk about the cosmos. Let's talk about this chia pudding that's currently rocking my world. Chia seeds are the darling of the health food world, and deservedly so. They're neat little guys, full of antioxidants, heart-healthy minerals, fibre, Omega 3's and they help regulate insulin levels in the blood. Chia good! They also absorb a tonne of liquid and don't really taste like much on their own, which makes them great to play around with when it comes to puddings. This version made with coconut milk is gluten and dairy free, if that's your thing, and it also tastes like a million bucks. I've added lime juice and maple syrup as well as a dash of ground star anise, but you could easily substitute cardamom or cinnamon. This is the time of year when the limited availability of fresh fruit here in Saskatchewan drives me crazy. I'm tired of eating apples, oranges, bananas, and organic berry prices are through the roof, so I opt for frozen organic berries. Blueberries especially. Cooked down with a little cane sugar and grated ginger, it's got a little zing that complements the chia pudding. Chopped pistachios add more nutrition and texture, plus they just look pretty. I've been eating this for breakfast and a little afternoon snack, but it would make a fine dessert too. Something to nosh on as you manifest your biggest and baddest dreams.
Coconut Chia Pudding with Blueberry Ginger Compote
1 can coconut milk, full fat
1 1/2 limes, zest and juice
1 tsp pure vanilla
1/3 cup maple syrup
1/2 tsp ground star anise, ground cardamom or cinnamon
pinch of salt
1/2 cup chia seeds
1/4 cup chopped pistachios for garnish
Combine all ingredients except chia seeds in a blender. Blend until smooth. In a medium bowl, add the chia seeds. Pour the coconut mixture over the seeds and stir well. Set your timer for 10 minutes and stir again (this helps prevent lumps). Set timer for 10 more minutes and stir again. Cover with plastic wrap and refrigerate for about 3 hours before serving. Spoon into serving dishes and top with blueberry compote. Makes 4-6 servings.
Blueberry Ginger Compote
2 cups frozen organic blueberries
2 tbsp cane sugar
1 tsp grated ginger
1 tbsp water
In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer over medium until berries get slightly jammy, stirring often, about 10-12 minutes. Let cool then serve on top of chia puddings.