This morning (more like evening, since it was so damn early) I saw Michael off at the airport back to Saskatchewan. It’ll be 71 more days apart (11 brunches apart, including this one), which I’m sure will fly by in a whir of awesomeness but right now seems more or less like eternity. But since that’s a bit dramatic, I figured I would make a brunch today that would pump me up with energy to take the edge off my dramatic tendencies. It’ll also hopefully give me the energy to do some major planning (some pretty ridiculously good things are going down this summer, can’t wait to share).
So here we’ve got Orange Creamsicle Chia Pudding with Berries – first off, the chia pudding part. Some people love it, some people hate it – I definitely fall over on the love spectrum. If you haven’t had it, the best I can compare it to is tapioca pudding, except raw and with chia. Since chia is so mucilaginous (love that word), any liquid added to them gels, creating a pudding-like consistency.
Since I tend to make boring (but delicious) chia puddings (milk + chia + sweetener), I thought I would make a little more of an effort today, but it really wasn’t that much more effort, maybe five minutes extra work. All I did was blend an orange with some water and cashews, strained it of pulp (which isn’t necessary), stirred in some vanilla and added it to a jar of dry chia. It only takes up to 30 minutes to gel up nicely, at which point I stirred in some berries. My only regret? Didn’t have any mint.
Orange Creamsicle Chia Pudding with Berries
1 orange, peeled
1/2 cup water (or another orange)
3 tablespoons cashews
1/4 cup chia seeds
1 teaspoon vanilla extract
1-2 cups mixed berries ( used strawberries, blueberries, and a bit of dried goldenberries)
1. In a blender, blend the orange, water and cashews until relatively smooth. If you have a nut milk strainer bag, use it to strain out the pulp, if not, shouldn’t be a biggie. This should total about 1 cup of liquid (more if there’s fiber left in it). In a wide container, combine the liquid, chia seeds and vanilla extract. Stir, cover, and let it sit in the fridge for 15-30 minutes, until it gels into a pudding-like consistency. Stir again.
2. For a pretty presentation, layer the pudding with berries, or just stir the berries and pudding together in a bowl. You shouldn’t find that this pudding needs sweetening – there’s plenty of fruit in it – but if you don’t find it’s sweet enough, you can either add more fruit (especially dried) or a little bit of your favorite sweetener.
This pudding is heavy on the berries, so use as much as you prefer – 1/2 cup berries per serving will have a higher pudding ratio, but I love nomming berries so I used 1 cup per serving.
The orange flavor in this is really subtle but really nice – if you wanted it more orangey, some orange zest added to the pudding would do the trick. I loved it just how it was though, with the orange flavor sitting pleasantly in the background – but even without the berries, this pudding was flavorful enough to be eaten on its own.
Well that’s all from me, guys – my life should be returning to “normal” now so I should have time to be a little more social. Until then, take care!