Blueberry Cardamom Chia Pudding

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Chia Pudding with Blueberries and Cardamom

Adapted from Gena Hamshaw by My Little Blue Heron

Chia was always a novelty item that grew into an animal that looked like green upstate roadkill. They sold it at the drug store for $10. I think they grew it into other shapes too, maybe Santa? I will call this my pet chia pudding.

Some people have issues with the texture (kinda like tapioca meets large quinoa). Here's why (especially for vegans/vegetarians and people seeking these nutrients): Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium. A 28-gram, or 1-ounce, serving of chia seeds also contains 5.6 grams of protein. Interest piqued? 

This pudding will win you over to the acquired taste. It’s delicious. It’s beautiful in color. Add it to or add to it: layer it with overnight oats, yogurt (dairy or non-dairy), mixed into smoothies, cereal, or sprinkle some granola or nuts or fresh or dried fruit over it. On its own, it's purple chia haze. 

You’ll need ground cardamom (I grind my own so it’s really fragrant and fresh). The original recipe calls for fresh blueberries, but I make mine with frozen organic blueberries that I buy in large bags at a really great price at Whole Foods and it’s yum. Frozen or fresh, when you can, use organic berries. Use unsweetened almond milk. My favorite is Califia. They make an unsweetened vanilla that rocks. Maple syrup isn’t inexpensive. I buy mine at Costco or Trader Joe’s. Vanilla extract? It’s a fortune. I’ve been making my own with bourbon and vodka and used vanilla beans – it takes time, but the result is lovely and will save you some cash. Vanilla powder is great. Authentic Foods makes a good one, but there’s some sugar in it. Most vanilla extracts have some sugar added – even my holy grail vanilla extract, Baldwins, has sugar. grrrr.

I make this and I freeze it in ½ cup containers. It’s great for snacks and school lunches. 

This may become your first and last chia pudding recipe.

peace and love,

jane

 

Great read by Sharon Salzberg

Blueberry Cardamom Chia Pudding

Equipment:

Blender

Ingredients:

1/2 cup chia seeds (white or black)

2 ½ cups unsweetened almond milk

1 cup blueberries, preferably organic, fresh or frozen

1 ½ tsp. ground cardamom

1 tsp. ground cinnamon

¼ cup maple syrup (you can use agave, but I haven’t)

1 tsp. pure vanilla extract

Procedure:

Measure and put chia seeds in a large bowl that will accommodate at least 4-6 cups.

Place all ingredients (EXCEPT CHIA SEEDS) in a blender (I use my Vitamix) and blend on high until smooth.

Pour blueberry/almond milk mixture over chia seeds and mix well with a fork or a whisk.

Let sit for five minutes.

Mix well (again) with a fork or a whisk and let sit for ten more minutes.

Stir again. Cover. Refrigerate overnight.

Stir. If too think, add some almond milk.

Texture is similar to tapioca (very small beads.)

Enjoy!

Almond Milk, Theme and Variations

Chocolate Almond Milk, Blue Heron Kitchen

Almond Milk

Blue Heron Kitchen

Making your own almond milk may be your new almond joy. You'll be milking your own nut bag all cozy in your own kitchen. Just put on your best flannel shirt, plait a couple of braids and roll up your sleeves. Getting dressed will take more time than it will to make the milk.

This recipe uses the Vitamix, but if you have an excellent blender, you’re in business. From what I’ve read, you can use a food processor, but your milk will have a slightly more grainy texture. You’re going to need a nut bag (don’t laugh) or a fine mesh bag (nylon or very fine cheesecloth will work, but a nut bag will be easier.) I have this one; and just ordered this one.

Not only is milking your own almonds economical, it’s quick. Once you’ve soaked them, you’ll have milk in a few minutes. Here's what's so fantastic about all of this: you're in control. No more miscellaneous “flavorings” because if you desire flavorings, you'll add them. You’re the boss.

The Basic Almond Milk recipe calls for 4 cups of water. Reduce water by ½ and the result is a creamier, more condensed milk. I'd try something in the middle, say 3 cups of water. If you’re making a variation that adds coconut oil, this will alter viscosity. The chocolate version is richer, but isn’t chocolate milk meant to be rich and creamy?!

I prefer mine chilled, but if you can’t wait, have it direct from the nut’s udders, at room temperature. Or, pour it over some ice. Make a cocktail (a white Russian!), or use it as a base in the Vitamix for your smoothie. Save the almond meal that’s left in the bag and add it to your smoothie for texture, fiber and some more nutrition. 

Or, spread it on some parchment on a baking sheet and toast it at 300º F. until it’s dried and toasty. 

Chocolate Almond Milk "Crumbs"

Blend it into baked stuff, like crumb toppings or into cereal. Mix it into yogurt, pudding or on top of your baked apple.

Here’s a basic recipe and four delicious variations. After your first or second batch, you’ll find your milk-maid confidence growing and you’ll begin creating your own signature flavors.

Trucs: exchange almond for vanilla extract (but use less, because it’s stronger.) Try different sweeteners, like maple syrup or Lyle’s Golden syrup (treacle). Or keep it sugar-free and add coconut oil and extracts.

Kept in the fridge in a sealed container, the milk has a shelf life of about 4 days.

Shake it rigorous before you pour!

peace, love and chant this three times: "almond control",

jane

Basic Almond Milk

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

4 cups filtered water

Procedure:

Combine all ingredients in a blender (Vitamix) and beginning on “1”, raise slowly to “7” and blend until smooth and creamy, about 1 minute.

Strain the milk through a nut-milk bag or very fine cheese cloth, squeezing it repeatedly, waiting a few seconds between squeezes to extract all the milk.

Store in the refrigerator for 3-4 days. Shake well before pouring.

Coconut Vanilla Almond Milk

Blue Heron Kitchen

Sweet and coco-nutty. Agave may be reduced or omitted.

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

4 cups filtered water

1 Tbsp. extra virgin coconut oil

1 Tbsp. pure vanilla extract

1-2 Tbsp. light Agave syrup

Procedure: As “Basic Almond Milk”

Coconut-Coconut Almond Milk

Blue Heron Kitchen

For coconut lovers, this one’s tropical and deeply coconut. Agave may be reduced or omitted.

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

2 cups unsweetened coconut water

2 cups filtered water

1 Tbsp. extra virgin coconut oil

1 Tbsp. pure vanilla extract

2 Tbsp. dark Agave syrup

Procedure: As “Basic Almond Milk”

Coffee “Latte” Almond Milk

Blue Heron Kitchen

A must for latte/coffee lovers. Try this in your coffee or over ice or with some vodka for a dairy-free White Russian!

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

2 cups filtered water

2 tsp. coffee extract (I use Baldwin’s)

2 tsp. pure vanilla extract

1 tsp. instant espresso powder

1 Tbsp. raw Agave syrup (the dark one)

Procedure: As “Basic Almond Milk”

Chocolate Almond Milk

Blue Heron Kitchen

Chocolate milk that’s dairy-free and worry-free.

Ingredients:

1 cup almonds (with skins), soaked 4-6 hours and rinsed well

2 cups filtered water

1 Tbsp. pure vanilla extract

¼ c. chocolate syrup (recipe coming soon!)

Procedure: As “Basic Almond Milk”

I love blue doors. Here's the latest find. xo

Vegan (or not) Rice Pudding

Vegan (or not) Rice Pudding

Adapted from Jonah Rosenberg by Blue Heron Kitchen

In honor of my Mother, my Grandmothers and my Children

You’ve loved rice pudding from the first jar of Gerber’s you mother cracked open. Many cultures prepare rice for dessert from Asian sticky rice preparations to Italian dessert risottos. The Greeks nail rice pudding with egg yolks and heavy cream. In a pinch, there’s Cozy Shack.

A couple of weeks ago, Martha Rose Shulman's column offered brown rice recipes for health (link is to recipes in the Times). She offered these recipes despite reports of alarmingly high levels of arsenic in most brands of domestic rice (link is to Consumer Reports article) which now require us to limit our intake. Brown rice was the worst offender, with the most arsenic found in the hull. I’m still scratching my head at why, given this horrifying information, she chose to offer us an array of “healthy” brown rice-based meals. 

So you must be wondering why I'm offering you a recipe for rice pudding. Findings were that the levels of arsenic were significantly lower in aromatic rice varietals, such as basmati rice. Basmati, from India is the rice I keep in the house because I cook Indian food; and it's the rice I’ve used in this recipe. 

Beautiful package - a gift from my friend, Rick.

You can use short grain 'risotto' type rice, which is more conventional. Buy the best quality rice you can find. Buy rice from Italy, Greece or India. 

I’m still dumbfounded that brown rice isn’t safe anymore.  

My son, Jonah, is a fine cook. He regularly prepares meals for large groups of friends. Challenged by living in a country where food is much pricier than here in the U.S. (he lives in the U.K.), he came up with this economical, simple, quick and delicious recipe for rice pudding. 

He’s going to be furious that I used almond milk, but tomorrow is Mother’s Day and I’m using my “get out of jail free” card. 

This recipe is lactose-free, dairy-free, vegan, loaded with calcium and comfort. It’s good for your baby, your children, you, your parents, grandparents and great-grandparents. Your call on the dog.

Use unsweetened almond milk. I’ve been using “Silk” brand. An 8 oz. serving provides 450 mg. of calcium (!), it tastes great (when I drink it straight up, I add some stevia) and it has 30 calories per 8 oz. serving. Without running this through a nutritional analysis program, I calculate this dessert at roughly 167 calories per serving. Sweet.

Go legit and substitute whole cow’s milk. You can use 2% milk, but I wouldn’t go lower in fat. (If you do and it's great, please comment and let me know!) I used Nielsen Massey’s Vanilla Bean PASTE. You can find it at Amazon or Williams-Sonoma; and sometimes you can snag it at discount stores like Home Goods.

(Click on me to go to my website)

Please take time today to visit Sandy Hook Promise.org and send loving and caring Mother’s Day wishes to the mothers whose children were senselessly murdered:

http://www.sandyhookpromise.org/

To all who are lucky enough to have your mother: call her today. Stop dissing Hallmark. It was a good idea.

peace and love,

jane

Vegan (or not) Rice Pudding

Equipment: 1 heavy-bottomed 2 to 3 quart saucepan, preferably stainless steel.

Ingredients:

4 cups (960 ml) unsweetened almond milk, almond-coconut milk, cashew milk (or cow’s milk.)

½ cup short grain (high starch), such as Arborio or sushi rice, rinsed under cold water

¼ cup granulated white sugar

4 whole green cardamom pods, slightly cracked open (you can omit these, but the taste is wonderful.)

Rind (without the white pith) of one orange or lemon (Meyer lemon is heaven!)

1 tsp. vanilla bean paste (or scrape seeds from ½ a soft, fresh vanilla bean) or pure vanilla extract will do.

Cinnamon (for serving)

1 Tbsp. Grand Marnier or Triple Sec (optional)

Procedure:

Put all ingredients into pot (except optional liqueur) and heat over medium/high flame until it comes to a boil.

Lower flame to medium/low and cook, stirring with a wooden spoon or a spurtle (a wooden tool used to cook oatmeal that you should own if you make oatmeal because it’s brilliant and once you use it, you’ll wonder why you never had one.) often. Cook for about 35 to 40 minutes, until mixture is very thick. It will thicken a bit more as it cools.

If you’re adding liqueur, add it a few minutes before removing the pudding from the flame.

Remove cardamom pods and citrus rind. 

If you like raisins in your rice pudding, plump some - about 1/3 to 1/2 a cup - by pouring hot water over them and letting them sit for several minutes (You can add some liqueur to them too and this would be delicious.) Stir them into the pudding after you've removed it from the stove.

Serve warm, room temperature or chilled. If you’re not vegan, a dollop of whipped cream! If you’re vegan or dairy-free, try some dairy-free topping. 

You don’t need much more than a sprinkle of cinnamon, a spoon and love.

Yield: 4 servings