Tag Archives: chia seeds

Is it breakfast or dessert? Spelt Tart with Pistachio, Chia Yoghurt Filling

6 Mar

Following my muesli recipe, I had some spelt left over to experiment with. 

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Wholegrain Rolled Spelt, enough for 2 cups when finely blended

1/2 cup extra virgin coconut oil

1/2 teaspoon of himalayan pink salt

3 tablespoons of chilled water

Put the rolled spelt into a blender and continue to process to the finest texture you can get. It will still be quite rough and chunky compared to flour.

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Add the salt to the blended spelt and mix the coconut oil through the dry ingredients using a knife until it forms crumbs. Add the water and stir. Press the mixture together into a ball and put in the fridge while you prepare the filling.

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1 cup thick natural yoghurt

1 tablespoon orange blossom water

1/2 teaspoon rosewater

1 tablespoon pistachio paste

1 tablespoon chia seeds

Plums, finely sliced

Blackberries

Crushed pistachios

Mix the pistachio paste with the orange blossom and rose water until it forms a runnier consistency and all the lumps are gone.

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Stir this into the yoghurt with the chia seeds and put in the fridge for at least 1 hour. The chia seeds will thicken the yoghurt if you leave it for long enough.

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Pre heat an oven to 180°c

Take the spelt mixture out of the fridge and use enough to evenly press into small tart tins (with removable bases) like you do with a biscuit base for a cheesecake. I wouldn’t call this a pastry – it’s far too crumbly and textural. Put the tart tins in the fridge for at least 30 minutes to allow the coconut oil to harden.

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Put the cold tart shells straight into the hot oven and bake for 30 minutes. Check after 15 minutes to make sure they don’t burn. Remove from the oven and allow to cool completely.

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Fill the cooled tart shells with the thickened yoghurt mixture, top with sliced plums, whole blackberries and crushed pistachios.

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This recipe is sugar free but you can add honey to the yoghurt mixture or drizzle it on top of the finished tart to suit your taste. This will also make an extravagant yet healthy breakfast to serve guests with a cheeky twist. Looks can be deceiving and it’s not the rich pastry it appears to be…

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Chia Seed and Yoghurt Breakfast Pudding with Fresh Fruit and Coconut

14 Jan

So here’s the result of the second batch of chia seed breakfast pudding that I mentioned in my last post

1 cup of natural organic yoghurt

2 heaped dessert spoons of black chia seeds

Mango

Blueberries

Passionfruit

Shredded coconut

Mix the yoghurt and chia seeds together and leave it in the fridge overnight. Serve with fresh fruit and shredded coconut sprinkled on top. Simple! More posts to follow.

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Chia Seed Breakfast Pudding

13 Jan

So the holiday season has swept through like a hurricane and I’ve enjoyed every minute. I ate and drank whatever I felt like and now it’s time for a healthy kickstart – not just for me but also friends and family. Over the past few years I’ve received requests for healthy diet tips and now even to push people to exercise and keep checking in on their progress. This is a sign of things to come…

I began by preparing my breakfast last night. It’s often a difficult meal for most people to master yet it’s so important to start the day with the right fuel to avoid loading up on the wrong foods when you finally become fuzzy and ravenous. I’m as guilty of skipping breakfast as the next person but when I get into a routine I stick to it. There doesn’t need to be a lot of effort involved in preparing a delicious healthy breakfast and I’m a believer in eating the foods that make you feel good.

A fruit salad on an empty stomach can make me feel sick due to the natural acids and sugar while others might find this is perfect for their body. Tune in and notice how you feel when you eat different foods – you are the best person to assess this.

So back to breakfast this morning. You may have heard of Chia Seed Pudding and this is my version which is very basic. I’m experimenting with different ingredients using chia seeds as the focus.

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When chia seeds come into contact with liquid, a gel like substance forms around them similar to tapioca. There’s a plethora of information online about the health benefits of chia seeds and whether or not humans should be consuming them. Again, I believe in moderation and listening to my body and I like chia seeds. I don’t eat them everyday, just when I feel like it.

Chia Seed and Coconut Water Pudding

1/2 cup of fresh young coconut water

1/2 cup of black chia seeds

Organic shredded coconut  

Young coconut flesh

Blueberries

Skinless hazelnuts

Cut open a fresh young coconut, drain the water and scoop out the flesh. Mix the chia seeds and 1/2 cup coconut water in a bowl until it starts to thicken. Divide the mixture into individual bowls (1 serve each), cover and leave it in the fridge over night.

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To serve, you can either leave the pudding as is or loosen it with extra coconut water. Toast some shredded coconut and hazelnuts and sprinkle over the pudding with blueberries, some coconut flesh and crunchy (dry) chia seeds. 

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I have a mix of chia seeds and organic natural yoghurt soaking in the fridge for my next recipe so until then, here’s an old post that makes me laugh…

Sugar Free Super Food Muesli

21 Oct

I’m not into measuring when I cook unless it’s completely necessary. I like to use my instinct and senses – taste as I go along, use my hands where possible. So you’ll have to experiment to make this muesli or create your own version.

I prefer salty foods unless I’m really craving something sweet. So much so that I added some salt to my muesli (as usual) but no honey or coconut sugar.

As the base I used raw (not toasted) muesli mix (oats, pepitas, almonds, coconut, sesame seeds). The toasted ones tend to have canola or vegetable oil and maple syrup, honey and added sugar. They also seem to have a lot of raisins and sultanas.

I mixed in a generous amount of shredded coconut, more almonds and a few walnuts. I melted some extra virgin coconut oil and mixed it through the muesli mix in a baking tray with my hands.

I toasted it in a hot oven and kept stirring to ensure the top layer didn’t burn. The nuts and coconut contain high levels of natural oil and can burn quickly if you leave it for too long.

When it was toasted enough I added more coconut, dried goji berries and dried golden berries, chia seeds and crushed some whole cocoa nibs. I left it to cool before serving with natural yoghurt, blueberries and a heaped dessert spoon of Loving Earth Rainbow Super Food Blend

When the powder mixes with yoghurt it turns to a beautiful rich purple tone. You may need to add a little milk of your choice to stop the powder from sticking to the bowl.

This kept me full until late afternoon! I couldn’t even eat lunch. I did however manage to fit in a bowl of olives with a Gin & Tonic on my way to Sculptures By The Sea.

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Sunday Porridge

5 Aug

The sun was glorious this morning so I made breakfast to eat outside in the garden. This gave me energy for a jog around Centennial Park in preparation for City 2 Surf next Sunday!

1 cup of oats
1 pear peeled, cored and diced into cubes
Water
Turmeric powder
Cinnamon powder
Chia seeds
Sesame seeds
Walnuts
Extra virgin coconut oil
Himalayan pink salt

Put the oats in a small saucepan and cover with water. I use my own judgement with this and add more water during cooking if needed. Sprinkle in some turmeric, cinnamon and salt.

Bring to the boil and reduce the heat to a simmer. Add the pear cubes and continue cooking. Stir to make sure it doesn’t stick to the bottom of the saucepan.

When the oats are cooked (I test by tasting it) serve into a bowl, mix through the desired amount of coconut oil (I use 1 teaspoon per serve) while the porridge is hot. Sprinkle with the nuts and seeds to suit your taste.

The pear adds just the right amount of natural sweetness.

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Have You Seen My Chia Seeds?

29 Apr

When I first saw this video I couldn’t breathe because I was laughing so hard and today I had flash backs! I was searching through the cupboards for my chia seeds and was so frustrated that they were nowhere to be seen until I thought of the scenes in this video.

Of course the packet has just fallen to the back of the cupboard… so I continued to make a late Sunday breakfast with quinoa and chia seeds. I can hardly write the words chia seeds now without bursting into laughter!!!

1 cup of White Quinoa, uncooked

3 cups of Water

1 teaspoon of Coconut Sugar

1 teaspoon of Virgin Coconut Oil

1 teaspoon of Chia Seeds

Sprinkle of Himalayan Pink Salt

Sprinkle of Cinnamon Powder

Organic Milk

6 Whole Hazelnuts, roasted

Put the quinoa and water into a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes with the lid on. Strain any excess liquid. Transfer about 4 heaped tablespoons of cooked quinoa to a breakfast bowl and mix in the salt, sugar, coconut oil, chia seeds, cinnamon and hazelnuts. Now add enough milk to suit your taste depending on whether you want a thick porridge like consistency or runnier.

I made up this recipe as I went along so you can simply adapt it to your taste. Try dried or poached fruit, slivered almonds, honey, shredded coconut, cocoa powder or nibs or freshly sliced banana – not necessarily all together!

I have a chia plant growing in the backyard and I’m looking forward to experimenting with more recipes soon.

Considering how much of my life revolves around passion for food, most people would be surprised to learn that I have a habit of skipping breakfast even when I wake up before dawn to do yoga. So I made a promise to myself last week that I would try to get back into a good routine. I used to make fresh juice every morning or have something healthy to start the day so I’ve taken on the challenge to get back to eating breakfast.

Anyway, I’m going to put some eyeshadow on my 3rd eye so until the next post… watch this and laugh.

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