I wasn’t sure if I liked mackerel, but I knew that for such a cheap ingredient, it was absolutely teaming with all the things I needed to eat more of, particularly EHA and DHA, vital for supporting brain function. I decided to marinade it in quite a strong sauce just in case, and I was amazed with how tasty it was! So punchy and rich, I am pleased I only had one fillet as two may have been a bit too much for me. I kept the dish light by Continue reading
This recipe is very similar to my Chicken bone broth, but with some slightly different aromatics to really enhance the beefy flavour of the bones used. I think it is really important to be able to adapt recipes in order to make use of what you have available, to be as efficient and economical as possible. I picked these bones up for free from my butcher. With a few little additions and a lot of time, this makes a cheap and nutritious broth. I know there is no such thing as a hangover cure, but if there was, this would be it!
This recipe was born out of the need to increase my kefir intake combined with my longing for a bigger variety of socially acceptable protein rich breakfasts. There is only so many eggs a gal can manage, especially when you have to eat breakfast at your desk. My colleagues may look at this breakfast a bit funny, and I hear them mutter words that sound like “weird” and “frog spawn”, but it is definitely an improvement on the nose holding and sideways glances of hatred when chomping on a hardboiled egg!
If you are a real kefir fan, you can adjust the recipe by reducing the amount of almond milk and replacing it like for like with kefir. You can even use pure kefir if you like, I often do when I have made too much. I don’t tend to sweeten my kefir chia pudding as I tend to find that when topping with berries and a nut mix it is sweet enough, but if you are not used to a low sugar diet then getting used to kefir will take a bit of honey to make it more palatable.
Most chia pudding recipes don’t tell you to grind the seeds at all. I think this is a very important step, as most seeds require their outer shell to be broken in order for your body to absorb the nutrients within. It is unlikely during chewing this pudding you will be able to crunch as many seeds with your teeth as you could with a pestle and mortar. You will struggle to get all of the seed shells broken enough, but it is just about improving the odds of those nutrients benefiting your body. Chia contains omega 3 and manganese as well as all sorts of other goodies. Whilst not as super as liver, I would much rather eat chia for breakfast 🙂
Makes two puddings. Takes 5 minutes plus 8 hours soaking
- 3 tbsp. chia seeds
- 125ml kefir
- 125ml almond milk (make your own or choose one with as few additives as possible, and none that are not natural)
- ¼ tsp. vanilla bean paste
- 1tsp honey (optional)
Grind the chia seeds in a pestle and mortar for a few minutes.
Mix all of the ingredients including the chia seeds in a bowl until well combined.
Pour into two lidded containers and chill in the fridge overnight for around 8 hours.
Serve with your favourite toppings, here are some of my favourites below
- Frozen berries
- Passionfruit and cubed mango
- Baked apple and cinnamon
- Rosemary roasted figs
- Soaked mixed nuts
- Orange nut crunch
- Cashew butter
What are your favourite toppings? Let me know 🙂 Bee 🐝
I took inspiration for this recipe after trying the simple sandwich bread from Erica Kerwien’s book, Cooking for the Specific Carbohydrate Diet. It was such an easy recipe to do and made a great Sunday prep food ready for a week of work lunches. When I first put all the ingredients into a bowl, I did not have high hopes. It looked like a Continue reading