This is quite a short post, but I had to write it because it seems I just can’t stop cooking with pumpkin! The orange gorgeousness hypnotized me that much, that I add it almost every dish. Too bad that over here there’s no more than one month to enjoy it fresh, so I’m happy to nourish my body with its powerful antioxidants every time I get the occasion.
I thought it would turn out delicious to mix some pumpkin puree in a classic chia pudding. You can actually mix almost everything with soaked chia seeds and it will turn out interesting, textured, and nourishing. A lot has been said about chia seeds, being a trendy superfood. Here are the important things you should keep in mind every time you think twice before paying a lot to buy chia seeds:
– They’re packed with fibers, both soluble and insoluble; this makes them a great diet addition if you want to prevent or you suffer from diabetes and high cholesterol. The soluble fibers take more time to travel through the intestinal tract, which flushes the cholesterol and toxins metabolized by the liver and assures a slower glucose absorption.
– They’re loaded with omega-3 fatty acids that cannot be fabricated by our body and therefore, we’ve got to get them from our food. These fatty acids have an anti-inflammatory action and prevent arterial diseases.
– They provide high amounts of the essential minerals for our body – magnesium and calcium – necessary for healthy cellular activity.
Combined with nutrient-rich fruits, seeds, nuts, and oils, chia can make a nourishing and filling meal. As we tend to use them in sweet combinations, the breakfast looks like the best time of the day to consume them.
As I was telling you in my previous pumpkin posts, it’s always best to pair antioxidant-rich ingredients (like pumpkin) with healthy fats (like coconut oil, avocado, nuts, and seeds) as these facilitate a better absorption of the antioxidants.
Pumpkin Chia Pudding with Nuts and Fruits
- 3 tbsp chia seeds
- 1 cup vegan milk coconut, hemp or almond
- 1 cup roasted pumpkin or canned
- 1 tbsp organic raw honey
- 1 banana
- 2 tbsp toasted nuts and seeds I used walnuts, hazelnuts and sunflower seeds
- 1 cup fresh blueberries
- Soak the chia seeds in vegan milk for at least 15 minutes.
- Place the roasted pumpkin, honey and banana in the food processor and pulse to obtain a creamy consistence. Transfer the mixture in a bowl.
- Add the soaked chia seeds in the bowl and mix with the pumpkin cream.
- Distribute evenly in the serving glasses or bowls, top with toasted nuts and blueberries and serve.
I made this today using coconut hemp milk and a small pumpkin that I roasted with a little kosher salt and no oil. Instead of honey, I used sucanat syrup drained off some kumquats I’d experimented with candying a few weeks back. The pumpkin didn’t have much flavor, and the whole thing took on the flavor of the hemp milk, which tasted a little like the carton. I think I’ll try this again, next time using butternut squash and maybe almond milk. Whichever milk I use, I’ll be sure I like the flavor of it alone before I use it in the pudding. I’ll also add some combination of cinnamon/nutmeg/cardamom.
This is a lovely blog; I look forward to trying more of these recipes.
Sorry to hear that combination didn’t really work for you! The butternut squash is sweeter, and maybe combining it with coconut milk only and a 1/2 tsp of pumpkin spice would get a better result. You could also add some organic raw honey to enhance the sweetness. Let me know how it turned out. Thanks for your visit!