Raw, vegan Chia Walnut Pudding

The other day, I was cleaning out my cupboards and found half a packet of chia seeds, next to half a pack of walnuts. Both expired last month, and I decided to quickly make them into something now.

I wasn`t quite keen on the chia seeds when I first tried them (hence, they were still there), but just recently, I half read a receipe for something called “turkish delight chia pudding”, and without referring to the book again, created what turned out to be an absolute winner.

ingredients

2 1/2 cups of walnuts

a few drops of vanilla essence

1 heaped tbsp of icing sugar (or other sweetener)

2/3 cup of chia seeds

1 tsb of rose water

nut milk

You can use any nuts, but I had walnuts to use up, and I found them very suitable for the Turkish theme, too.

Soaking the nuts overnight first starts the digestion process and makes nuts and their milk easier on your stomach. I guess, it also makes it easier to remove the bitter skin. I didn`t bother, though 🙂

I just put 4 cups of filtered water (water first!!) and 2 1/2 cups of walnuts into my food processor, added a few drops of vanilla essence and 1 heaped tbsp of icing sugar (I tried without sugar first, but was definitely needed! Feel free to substitute with something healthier) and blitzed everything to a homogenous paste.

Strain through a musslin cloth (or whatever suitable thing you may have to hand) into a nice container.

You can use the nut paste to bake with (mental note to self: find, try and blog receipes!) or as a body scrub. It freezes, in case you`re not yet sure about what you want to do with it.

Chia Pudding

Into the milk, pour 2/3 cup of chia seeds and 1 tsp of rose water. Mix. Wait. It shouldn`t take 10 mins for the chia seeds to become soft and gelatinise. Add more water, if the pudding becomes too thick for your liking. (Measurements don`t have to be exact in this recipe, as you can adjust to taste at any stage! And you definitely cannot mess up by using too little or too much of anything…)

If you want to maintain the Turkish theme, you may want to decorate with some pomegranate seeds – I used passion fruit, which, once again, is what I had.

*

I had this for breakfast this morning and totally underestimated how filling this is (after all it was only a quarter of a third of a cup of chia seeds!!) – my other half kindly finished it for me.

I apologize for the photos which were not styled but simply snapped during preparation. I hanged the cloth off a kitchen cupboard and let the milk drop down, but eventually, I did have to squeeze…

Photo 16-04-2017, 18 16 52-copy for blogPhoto 16-04-2017, 18 18 28-copy for blog 4Photo 17-04-2017, 07 49 08Photo 17-04-2017, 07 49 23 copy for blog7

Easy Thai Curry

Simply fry some Thai Green Curry paste in some plant oil, add a can of coconut milk, meat or fish, and any veg you like. A delicious and very warming winter pot in so little time…

PS: When I make this from scratch, I use vegetable stock (same quantity as coconut milk), galgantal, lemon grass, kaffir leaves, garlic and ginger, all to taste.

Raw Carrot Noodles

I swear by low carb if I want to quickly drop a couple of pounds..

I`d use my potato peeler for making a quick and healthy carrot or courgette pasta, which I`d serve with the same sauce I`d pour over my husband`s grain pasta. Thanks to a raw food work shop, I also knew early about grinding raw cauliflower to resemble rice or couscous, although I often received weird looks when I shared this, in my eyes genious, idea.

I was extatic to discover that Tesco has now made those mainstream, selling ready to eat carrot spaghetti, cauliflower couscous and courgette tagliatelle. You can eat them cooked or raw. I usually do the latter (also makes sure you chew properly!!). It took me a while to try one of them, as I generally try to avoid pre-cut veg and plastic packaging, but one can`t resist a special offer.

I went for the carrot spaghetti, which I mixed with (still warm) grilled tomatoes and peppers, black olives and rocket. It was delicious and rather filling!

Avocado and Orange Salad

We`re just back from Crete, which was exactly the culinary heaven it sounds like. But even my husband eventually gets tired of Greek Salad (Feta, tomato, cucumber, onions, olives and oregano) every day, so eventually we moved on to trying different things.

One thing I just had to try at home – avocado (which we seen growing on trees!), orange segments (cut square, so the juices will form part of the dressing) and fresh green leaves. To dress, I used white balsamic vinegar (made and bought in a Monastry we visited on Crete), no oil (you could, but avocados will provide some healthy fat, so I don`t) and medium grinding of pepper and salt.

We had the same also with figs instead of avocados, but fresh figs are difficult to find if not in season. You can used dried ones, but make sure they are soft, not hard, and not preserved with sulphides.