Tag Archives: #food

Coconut Chia Pudding

It’s Wednesday. Yes, I know you are fully aware of the days of the week.  But it’s also mid- week. I promise no hump day jokes. I’m no good at that anyway. But internet cousins ( that’s totally cool I adopted you right?) we’re almost at the glory land of weekend fun..can you see it? Are you into it? You may be too busy doing what adults do to notice?..ok  cool no biggie.

In the mean time, I can provide you with a treat. I’m not into tricks. Just a l little something to shake up your mid- week style and provide you with wholesome goodness. We all need wholesome everything in our lives. Yes.

Chia. Whoa! The craze on the chia was insane right? At that time when that commercial aired, I didn’t  even know that the seeds were edible.  I just wanted the “pet”. And somehow that sneaky seed has crept back into our lives. The seeds contain  protein, fiber and a whole slew of other awesome benefits that does your body good. You know, wholesome everything, in that very tiny seed.

You will need;

5 Tbsp chia seeds

2 1/2 Cups coconut milk

2 Tbsp honey ( or sweetener of your choice)

1/8 tsp cinnamon

pinch of freshly grated nutmeg ( optional)

Clean  jar or glass

Add Ins ( optional)

1/4 cup of mixed nuts ( almonds, cashews, pecans, brazilian)

1/3 cup of raisins or dried cranberries

1/3 cup of dried fruit (papayas, bananas or pineapples)

Process:

Add sweetener to coconut milk and stir until dissolved. Whisk in chia seeds until all has been incorporated into coconut milk. Cover and leave  jar/ glass  to stand for 3 minutes. The chia seeds would have started to absorb the milk by this time and should start thickening. Whisk again to break up any clumps.

The mixture should be thick by this point as the seeds would have doubled it size. Pour into a bowl if serving and top with add -ins for some texture. This can be stored in the refrigerator for 2 days.

chia shot 2

Note: You can add more coconut milk if you like. This is all personal preference.

Quick Pepper Sauce

Let me start off this post by saying a very Happy Divali to my Hindu community. I get to experience a very multi-cultural country and I am grateful to be born here. With the menus that would be present at most Hindu households today – curried everything, I thought about sharing this quick recipe with you. Also I visited the market this weekend and through  bargaining aka sweet talk , scored scotch bonnet peppers...way, way, way too many.

seasoning with vinegar salt 1

So in keeping with today’s theme I decided to make a quick pepper sauce. This condiment can be found in almost every household here and will definitely debut on lunch and dinner tables today. It can be purchased at local markets and grocery stores. But  homemade with fresh herbs and produce is where its at. Let’s jump in, shall we.

ingredients laid 1
blender action

You will need:

1 medium onion

20 scotch bonnet peppers ( I told y’all I  hauled)

6 leaves shandon beni

5 large garlic cloves

1 large lime

1 Tbsp salt

1/2 Tbp sugar

6 stalks fresh chives (sometimes the stalks have two coming out in this case use 3)

1 1/2 cup  white vinegar

Glass jar

Process: 

Washed all produce thoroughly. Roughly chop chives, onions and chandon beni. Add peppers, garlic, chopped herbs and onions into blender. Pour in vinegar, add salt and sugar and squeeze the juices from the lime in. Be careful with the seeds from the limes, make sure to catch them if squeezing directly in.

Cover and hit that blend/ grind button. When everything has combined, taste a little carefully. Salt can be adjusted as needed. Pour into glass jar and store in the fridge. Boom. Condiment done.

Yields:  2 1/2  cups of hot sauce.


pepper sauce shot 2