With the day of celebrating mothers just around the corner, I thought I would share this recipe inspired by my grandma. Grandma Marie is of the Tsimshian people, an Aboriginal community on the Pacific Northwest Coast. Now in her 70s, she has recently transformed her diet. She is now healthier than ever and looks amazing!
I know she would appreciate this recipe, not only because it is gluten-free and packed full of nutrients but also because of the culturally traditional ingredients. Wild rice and maple syrup are traditional to the Canadian Aboriginal people’s diet. The use of omega-3 rich chia seeds as a main ingredient mimics the use of their staple food – omega-3 rich salmon.
“Wild rice is not a rice at all but is actually of the grass family. It is higher in protein than traditional rice with a 1/2 cup serve providing 3.3g of protein. Wild rice is also a great source of folate.”
This Recipe Redux challenge was to share a story of classic cookware, passed on by your mother. In my twist to this, I am celebrating traditional Aboriginal ingredients inspired by my grandmother. This recipe is super simple and is best prepared the night before. It is vegan, gluten-free and dairy-free and can be eaten at breakfast or for dessert!
Recipe for Chia Seed Pudding with Wild Rice and Almonds
Makes 4 small serves or 2 large serves
Soak + prep time: 5-12 hours
Ingredients for Chia Seed Pudding with Wild Rice and Almonds
1/3 cup wild rice
1/3 cup chia seeds
2 cups almond milk (homemade or unsweetened)
2 tbsp. pure maple syrup
1/2 tsp. pure vanilla extract (optional)
1/2 tsp. ground cinnamon
pinch of sea salt
1/3 cup toasted slivered almonds*
1/3 cup organic raisins or seasonal berries
*toast almonds by placing on baking sheet in a preheated 350 Fahrenheit oven for 3 minutes. Watch carefully.
Method for Chia Seed Pudding with Wild Rice and Almonds
Prepare the rice the night before. Add 1/3 cup of wild rice to 3 cups of water. Bring to a boil and let simmer for 45 minutes. Once all the water has evaporated taste the rice. The kernels should have split and be grains slightly tender.
To prepare the pudding combine the chia seeds and almond milk in a bowl. Whisk well to ensure no clumps form. Add the wild rice, maple syrup, cinnamon, vanilla and salt to the mixture.
Cover and let sit for a minimum of 4 hours in the refrigerator.
The following morning check the pudding. The consistency will differ depending on the type of almond milk used. If its too thick add more almond milk.
Before serving add the toasted slivered almonds and raisins or berries. Recipe will last in the refrigerator for up to 5 days.
Nutrition Information for Chia Seed Pudding with Wild Rice and Almonds
Saturated Fat 0.8g
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