Glowing Yogi Bowls
by Jasmine De La Paz
Like many things in life, I go through phases with chia pudding. There are times when I crave it, make huge batches, and eat it everyday for breakfast or for a snack. Then there are times when just the thought of chia pudding makes my nose scrunch, and I don't eat it for weeks. Well, lately I have been all about the thick, gelatinous pudding and am always thinking of ways to adapt it.
A few weeks ago I strolled into a juice bar (I will not mention the name), and was perusing their fridges full of pre-made puddings, juices, and bars. Not to sound too presumptuous, but most of the items I found I could easily make myself (or already do), and really didn't feel like paying the hefty price for a chia pudding bowl. I did however notice their use of probiotics in puddings, and that got my brain going. The result is this Glowing Yogi Bowl - I added coconut yogurt as the probiotic to the chia pudding, which also makes it extra creamy. I was also wanting to re-create an orange creamsicle flavor, so decided to make orange coconut cream to swirl on top (plus it looks pretty).
Glowing Yogi Bowls (serves 4 - 6)
Probiotic Vanilla Chia Pudding
4 cups coconut milk
1/2 cup coconut yogurt (unsweetened)
3/4 cup + 2 tbsp. chia seeds
4 1/2 tsp. pure maple syrup
2 1/2 tsp. pure vanilla extract
Orange Coconut Cream
1 cup orange juice (I juiced a 2-3 oranges)
1/2 cup coconut milk (the thick cream from a chilled can)
2 tsp. maple syrup
squeeze of lemon juice
Directions:
1. For the chia pudding, blend all the ingredients together except for the chia seeds. More the mixture into a bowl, and slowly stir in the chia seeds until well combined. Let the mixture sit for about 5 minutes, give it another stir, and then place in the refrigerator, ideally overnight.
2. For the orange coconut cream, juice your oranges (I used a variety, including one blood orange to make the color pinkish). Add the juice with the rest of the ingredients to a blender, and blend on high for a couple minutes. Pour into a jar or bottle, and let is cool in the refrigerator for a couple hours. Once ready to use, you will need to stir or shake it up to combine again.
3. Add chia pudding to a bowl, top with coconut cream, granola, fresh fruit, and edible flowers!
BREAKFAST ON THE PATIO
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Saturday, March 10th from 10:45 - 11:15am.
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Namaste!
