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  • 4

    Servings

  • Prep Time

    Prep Time 20'

  • Total Time

    Total Time 30'

  • Gluten-free

    Gluten-free

  • Vegan

    Vegan

Wild fruit and chia parfait with sea buckthorn recipe

  • 4

    Servings

  • Prep Time

    Prep Time 20'

    PT20M
  • Total Time

    Total Time 30'

    PT30M
  • Gluten-free

    Gluten-free

  • Vegan

    Vegan

Vegan

I once spent a month in a Mayan village and was taken into the jungle to see an ancient Mayan ruin, thickly shrouded in vines that had to be hacked aside by my guides. It exuded a very real magic and wisdom. With this in mind, I was enchanted to learn that chia is the ancient Mayan word for strength. How wonderful that contemporary society has now rediscovered this food, forgotten for so long!

 

gluten-free granola

 

In this recipe, we use chia seed in a fluffy layered parfait. In other words, each layer brings new pleasures. When taken together they are an utter delight for the taste buds as well as for the body. The very word ‘parfait’ brings to mind rich animal fats like eggs and cream as well as white sugar, which is what the prototypal French parfait contains. Reshaping the recipe using plant-based ingredients and whole sweeteners like maple syrup and agave nectar represents an authentic metamorphosis of perspective and lifestyle without any accompanying sacrifice of hedonistic pleasure.

Chia is strength

Why would the ancient Mayans associate this tiny seed with such a powerful word as ‘strength’? Chia seeds are some of the most invigorating foods in this world of ours. Some of this is down to the high ratio of plant proteins that they carry. Most importantly, this is perfectly balanced by the essential amino acids that chia seeds also contain. After all, amino acids are needed by the body to make best use of the protein.(1)(2) Protein is beneficial for weight loss, so this is a parfait that you can feel quite virtuous about! Chia seeds are also high in fibre, which just makes them even better at helping you maintain an optimal weight.

 

chia seed recipe

 

Of course, any long-term weight loss will come from a diet based on real foods, regular exercise, and plenty of sleep. With that in mind, we have fashioned two types of chia pudding for our parfait. One includes berries, and the other turmeric. Turmeric has been used for centuries in India as a medicine. Various research studies are starting to find out exactly why.

We layer our sister chia puddings in between more berries and Erbology Tigernut Granola with Sea Buckthorn and Aronia Berries A gentle cashew cream makes up the final layer.

Learn more about chia benefits

Lemon zestful

We include lemon zest or lemon juice in all of the layers of this parfait. For us, there is nothing quite as cleansing and brightening as lemons. They are as refreshing to the eye as they are for the palate, too. Sometimes we have to stop ourselves before adding them into every dish and onto every surface! Something that we did not realise – and you might not either – is that, for vegetarians, it can be hard for the body to absorb iron from plant-based sources (non-heme iron). Citric acid and vitamin C, both contained in lemons, can give your body a boost on this front and help ward off anemia.(3)(4)

Yet another reason to love lemons – and to love this parfait. Not that we need reasons to love anything…. but they never hurt!

Discover more chia seed recipes

chia roll

Summer rolls with chia and peanut butter sauce recipe

The cabbage roll can be traced back to Jewish cooking thousands of years ago. Their traditional “holishkls” was sweet and sour. It was made with raisins, brown sugar, lemon and tomato. Since then, many variations (and names) have transpired across cultures. In Ukraine, the rolls also tend to be sweet. Many other peoples, such as the Romanian and Polish, celebrate with a more savory adaptation. Think meat and rice with a tomato sauce. I was inspired the other day to re-create this universally loved dish. Continue reading

 

orange ginger smoothie

  • Ginger orange smoothie recipe

Ginger possesses one of the most vigorous, persuasive flavours known to man. Fiery and purifying, ginger is a staple in such a beautiful variety of cuisines across the world. For instance, consider ginger snaps and gingerbread men in the UK and USA, to its ubiquitous presence in a mind-boggling breadth of Asian dishes across that continent, to the Lebanese ‘Seven Spice’ mix of ginger, allspice, black pepper, cloves, cinnamon, fenugreek, and nutmeg. In addition, variations on ginger tea are of course drunk in many places in the world. Continue reading

 

nut bread with hemp and chia seed

Gluten-free nut bread with hemp and chia recipe

This recipe is for all my gluten-free bread lovers. I have perfected this loaf to be moist and dense at the same time. The bread is packed with nuts and seeds, making it extremely satisfying. I took everything I loved about a good loaf of bread and re-created a healthy and naturally gluten-free version. I like something loaded with flavour, texture and beneficial nutrients. Continue reading

 

bergamot citrus

Bergamot and chickpea salad recipe

You may look at this and see it as a plant-based alternative to the traditional egg salad or tuna salad. I wasn’t trying to re-create anything when I set out to create this recipe, but after sharing it with my girlfriends, they labeled it as the “better alternative”. What I was after, a delicious and versatile lunch or snack that I can keep on hand. Continue reading

 

tkemali cheese dip

Vegan cream cheese with Tkemali crackers

A few related questions about cheese have been weighing on us. First, as Bertolt Brecht asked, “what happens to the hole when the cheese is gone?” And then, and more importantly for our daily life, “what happens to the cheese when the dairy is gone?” We now crave salads instead of greasy, fried food, we love raw chocolate with nary a look back…. but cheese, cheese, cheese! Continue reading

References

(1) Sandoval-Oliveros MR and Paredes-Lopez O, “Isolation and characterization of proteins from chia seeds (Salvia hispanica L.).” Journal of Agricultural and Food Chemistry, 2013, https://bit.ly/2V0oZYF.

(2) Olivos-Lugo BL et al, “Thermal and physicochemical properties and nutritional value of the protein fraction of Mexican chia seed (Salvia hispanica L.).” Food Science and Technology International, 2010, https://bit.ly/2Pd35fq.

(3) Ballot et al, “The effects of fruit juices and fruits on the absorption of iron from a rice meal.” British Journal of Nutrition, 1987, https://bit.ly/2JVOMHF.

(4) Peneau et al, “Relationship between iron status and dietary fruit and vegetables based on their vitamin C and fiber content.” American Journal of Clinical Nutrition, 2008, https://bit.ly/2uP0Fe3.

Beauty

Ingredients
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Cashew cream:
  • 2 cups soaked (activated) cashews (soak for at least 2-4 hours)
  • 2 cups coconut milk
  • ¼ cup raw agave nectar / maple syrup
  • Juice from 1 lemon
  • 3-4 drops vanilla extract and a pinch of salt
 
Wild berry chia pudding:
  • 3 ½ cups coconut milk
  • ¼ cup chia seeds
  • 3 tbsp agave nectar / maple syrup
  • 1/2 cup fresh or frozen berries (I used raspberries and blueberries)
  • Juice from 1 lemon
  • 2 drops vanilla extract
  • Pinch of salt
 
Turmeric chia pudding:
  • 3 ½ cups coconut milk
  • ½ cup chia seeds
  • 3 tbsp agave nectar / maple syrup
  • 1 tsp turmeric powder
  • Zest from 1 lemon
  • Pinch of cinnamon
  • Pinch of salt
 
Other ingredients:

Here's how you make it

Cashew cream:
  1. Place the soaked cashews in a blender with the coconut milk, agave, lemon, salt and vanilla.
  2. Blend well until it becomes smooth enough.
  3. Set aside in a bowl.
 
Wild berry chia pudding:
  1. In a bowl, whisk together the coconut milk and chia seeds.
  2. Set aside, whisking occasionally until the pudding hardens.
  3. When the pudding is hard enough, add the rest of the ingredients and mix well.
  4. Add the berries, mashing with a fork until your pudding has a nice pink colour.
 
Turmeric chia pudding:
  1. In a bowl, whisk together the coconut milk and chia seeds.
  2. Set aside, whisking occasionally until the pudding hardens.
  3. When the pudding is hard enough, add the rest of the ingredients and mix well.
  4. Set aside in a bowl.
 
Assembly:
  1. In a glass or jar, start layering your parfait.
  2. Start with a layer of the cashew cream.
  3. Then add a layer of mixed wild berries.
  4. Add another layer of the wild berry chia pudding.
  5. Then add more wild berries and granola.
  6. Add a layer of turmeric chia pudding.
  7. Top off with more berries and granola!

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