EAT FOR THE SEASONS | SPRING | CHIA PUDDING RECIPE
Spring is the season in Chinese Medicine devoted to the liver, gallbladder and caring for your gut health. Taking it’s lead from the wood element, spring is a time of growth, and to get the body moving again after hibernating during Winter. Known as our “2nd brain” the gut is essential in Chinese Medicine in preventing recurring illness, and tonifying all our other organs.
In the spirit of feeding our 2nd brain with the right fuel MCM’s queen of cooking and wholesome food, Jan Woodcock is sharing with you all her latest antioxidant filled chia pudding recipe. Best eaten at room temperature (much better for digestion) this pudding can be enjoyed at breakfast, lunch or dinner time!
生命是無限的美味 | Shēngmìng shì wúxiàn dì měiwèi | Life is infinitely delicious
Chia pudding | Ingredients
- 4 tablespoons cacao powder
- 4 tablespoons chia seeds
- 2 tablespoons nut butter
- 1 teaspoon cinnamon powder
- 1 cup rice/almond/cocoquench milk (or similar)
- 1 teaspoon rice malt syrup
- 1 teaspoon vanilla
- 1 teaspoon melted coconut oil
ADDITIONAL EXTRAS: Berries, Goji Berries, Shredded Coconut
Method
Mix dry ingredients together, then add all the wet ingredients (coconut oil last). Combine and then pour into containers/jars to set overnight.
Leave on bench to warm to room temperature before serving.