WHAT I’M EATING FOR BREAKFAST THIS FALL

fall-soup-woman-400x400It’s time to soothe the nervous system and prepare your temple for the colder months.  It’s time to build immunity by eating grounding foods and warming spices.  The spices I've chosen give the pudding an intoxicating chai flavor.  I've included healthy fats full of butyric and lauric acids, and a small amount of one of my favorite whole food sweeteners, maple syrup (it's very sweet so you only need a little).  Pumpkin detoxifies the liver, soothes the intestines, and is high in vitamin A (think great skin) and fiber.

"In Ayurveda, this recipe would be for Vata and Pitta constitutions."

Grass-fed gelatin is an AMAZING superfood, and you can read why HERE.  Chia seeds are high in omega-3 fatty acids and fiber, and add an amazing texture to this breakfast pudding.  In Ayurveda, this recipe would be for Vata and Pitta constitutions.  I double the recipe and keep it in the fridge for a quick breakfast.  What a great way to start your day!

 

 

 

 

 


 

 

 

PUMPKIN CHIA CHAI PUDDING

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serves 4

Please use organic ingredients:

  • 1 can of BPA-free canned pumpkin
    1 1⁄2 c. coconut milk (I prefer 365 Whole Foods brand Organic Full Fat Coconut Milk)
  • 4 tbsp. ghee or virgin coconut oil (I use half ghee and half coconut oil).  I buy the purest, healthiest virgin coconut oil HERE.
  • 2 tbsp. maple syrup (I prefer Grade B)
  • 2 tbsp. grass-fed gelatin powder (you can buy Great Lakes Gelatin HERE)
  • 1 tsp. pure vanilla
  • 1⁄2 tsp. ground ginger
  • 1⁄2 tsp. ground cinnamon
  • 1⁄4 tsp. ground nutmeg
  • 1⁄4 tsp. ground cloves
  • 1/4 tsp. Himalayan sea salt
  • 1⁄4 c. chia seeds
  • 4 sq. dark chocolate (70% or above)--optional

1). Whisk all ingredients (except chia seeds and chocolate) together in a saucepan over medium heat. Gently bring to a boil while whisking, then remove from heat.
2). Whisk in chia seeds. Pour into glass dish and cover overnight in the refrigerator.
3). To serve in the morning, scoop desired amount of pudding into an oven-proof bowl, press square of dark chocolate (if desired) in the middle of pudding and heat in toaster oven (I do not recommend microwaving food) until warmed through.

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