8.6.2016 | 23:47
Hurray, it’s blueberry season here in North Carolina!
And this recipe comes just in time for Independence Day in the US.
This recipe came about as Diane and I both wanted to move away from a lot of the protein powders, whether whey, collagen or plant-based, and back to some more whole-food based breakfast fare.
One of our favorites a few years ago was a chia porridge with blueberries. At the time, I was using almond milk — which is still a fine option! — but right now, Diane’s trying to limit her nut intake.
So, what kind of milk to make, since regular cow’s dairy isn’t an option for us right now?
Coconut was a possibility — and I actually made up a batch of it this evening. Wickedly easy, as noted by the Food Babe, Vani Hari.
But this past weekend, I went with another choice — pumpkin seeds. Yep, pumpkin seeds. 2 cups of seeds, soaked overnight, then blended with 4 cups of water in the Vitamix. A few drops of stevia can be added optionally, if a taste of sweetness is desired.
I knew blueberries were going into the porridge. I also had some dried cranberries in the pantry. These happened to be unsweetened and no added sunflower oil, just the dried cranberries. (Yeah, sour. No problem here.)
Strawberries, raspberries and cherries are other red options — cherries will be in tomorrow’s porridge, since I just got some of the first organic cherries of the season yesterday.
An excellent way to start a hot summer day!
Red, White & Blue Chia Porridge
1 cup of pumpkin seed or other milk of choice
4 Tbsp chia seeds
1/2 cup fresh blueberries
1/4-1/2 cup reconstituted dried cranberries (or fresh strawberries, raspberries or cherries)
1 Tbsp cacao nibs
1-2 Tbsp chopped nuts, if desired
Add chia seeds to milk the evening before (or at least 30 minutes before eating), to allow the chia seeds to soften up and absorb the liquid. Refrigerate.
When ready to eat, add berries and stir. Top with cacao nibs (and nuts), and enjoy!