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!
Chia Seed Pudding with Wild Rice
This dish is inspired by some traditional Canadian ingredients used during my childhood. Wild rice was used by our First People, and both maple syrup and hazelnuts are native to Canada as well. Chia seed pudding can be had for breakfast or dessert and is packed full of calcium and other nourishing ingredients.
- 1/3 cup wild rice
- 1/3 cup chia seeds
- 2 cup almond milk unsweetened
- 2 tbsp maple syrup pure
- 1/2 tsp vanilla extract pure
- 1/2 tsp cinnamon ground
- pinch sea salt
- 1/3 cup sliver almonds or chopped hazelnuts
- 1/3 cup raisins or fresh berries
To save time in the morning, 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. The kernels should have split and the grains slightly tender. Drain water if necessary.
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, or overnight.
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.
Quickly toast the almonds or hazelnuts by heating a castiron frypan over medium heat, and gently stirring the nuts until they are lightly toasted. This should take about 3 minutes.
Before serving add the toasted slivered almonds or hazelnuts, and raisins or berries. The recipe will last in the refrigerator for up to 5 days.