Pumpkin Chia Pudding
Adapted from The Everyday Ayurveda Cookbook by Kate O’Donnell
by Blue Heron Kitchen
I like this recipe so much. It’s gluten and dairy free. It has no processed sugar. It has protein! Enjoy this pudding as a meal, for breakfast, lunch, or as dessert. It’s not too sweet. Of course, you may wish to make it sweeter. I had some date issues (the Medjool date kind, thank you), so I left them as chunky treats in my pudding. They didn’t blend (in my Vitamix, go figure.) I recommend that unless your dates are extremely moist fresh, soak them in warm water for about 10-15 minutes before adding to the blender. Or, you can add date or coconut sugar or a tablespoon of raw honey.
The spice mix (recipe below) is a great one to have on hand. It’s so nice to change it up and substitute it for your conventional pumpkin pie spice. Add it to your seasonal baked goods. It’s really lovely and an added perk is that it'll aid your digestion!
Ayurvedic cooking is a world that I’ve just begun to explore. Seasonal cooking is integral to this world. It makes sense to eat what’s in season, doesn’t it? When it’s cold, have soup. When it’s hot, eat cooling foods. When it’s Thanksgiving Indigenous People's Day, eat pumpkin.
Kate O’Donnell writes cookbooks for westerners. I recommend you look at her books.
I hope you enjoy this simple recipe.
peace, love, pumpkin and
thank god for Joe and Kamala!
jane
Pumpkin Chia Pudding
Ingredients:
2 Tbsp. chia seeds (I use organic)
½ c. non-dairy milk (almond, oat, cashew)
½ c. pumpkin puree (homemade is best, but if using canned, organic is best)
½ tsp. vanilla extract or ¼ tsp. pure vanilla powder
1 Medjool date or 2 deglet moor dates, pitted, soaked for 10 minutes and drained
1 tsp. pure maple syrup, organic is best
1 tsp. ‘everyday sweet spice mix’* (recipe below) (or pumpkin pie spice)
optional dash of freshly grated nutmeg for garnish.
Procedure:
In a small bowl, soak the chia seed in the non-dairy milk, for five minutes, whisking frequently to make sure they don’t clump.
In the container of your blender, put the remaining ingredients except the nutmeg. After five minutes of soaking, put the chia seed mixture on top.
Blend on high for two minutes, until smooth and whipped.
Put into two dessert bowls or one bowl for a main dish.
Serve with a dash of freshly grated nutmeg.
*Everyday Sweet Spice Mix
(You can halve this recipe if quantity is too large.)
2 Tbsp. ginger
2 Tbsp. cinnamon
1 Tbsp. ground cardamom
mix together with a whisk and store in a small jar.
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