It’s Saturday night and the monks sit down to evening snack. It’s pudding night! Saturdays are usually a big workday. Everyone gets their posted assignment and we set to caring for the many tasks at the Monastery. It is a great day of hands-on participation in life, caring, tending, stewarding that which is loved so dearly. All this stewarding generally leads to an increased appetite so these Saturday night meals tend to be generous. Lately we have been enjoying Coconut Chia Seed Pudding along with the other offerings. It has the appearance and taste of a lovely dessert and yet contributes many important nutrients. You just have to love something that looks and tastes like tapioca pudding yet provides omega 3 fatty acids and much more.
We practice the sweetness of unconditional love every moment of our lives and every now and again that includes pudding!
In gassho,
Sequoia
Coconut Chia Seed Pudding
from everyday ayurveda cooking for a calm, clear mind by Kate O'Donnell
1 1/2 cups coconut milk (we use light coconut milk)
1/3 cup chia seeds
1 tablespoon raw honey
1 teaspoon pure vanilla extract
¼ teaspoon ground ginger
In a small bowl, whisk together the coconut milk and chia seeds. Stir in the honey, vanilla and ginger. Pour into two serving bowls or small jelly jars, and let sit for 30 minutes to 1 hour. If you’re making it the day before, keep it in the refrigerator, and let it set out on the counter for 1 hour before eating to allow the pudding to return to room temperature.