CHICORY CACAO CHIA PUDDING
I unapologetically love chia pudding. Delicious creamy chia pudding, not the sludge sold in grocery stores. Amy Chaplin's recipe hooked me years ago and I've adapted it since to suit the season and my tastes. This version includes cacao, bee pollen, and roasted chicory root. It is creamy and cool.
Chicory is a bitter, in herbalism bitters help digestion and metabolism. Think about sipping on something like Campari before dinner or Fernet after a rich meal, these two are bitters. Matthew Wood writes "Chicory helps to complete these processes, and then helps in the absorption of the material, first into the walls of the intestines, then into the blood." What he means is that chicory strengthens our digestion and metabolism so that we are better able to absorb nutrients from the foods we eat and deliver then every where in our body, all the way to the skin. In this case chicory makes it so all of the wonderful vitamins of bee pollen are easily assimilated. Additionally chicory is cooling, which is a relief when the sidewalk is sweating and the A/C on your train is broken.
Most of all, it tastes good. For breakfast or dessert. I like it in the morning topped with crushed everything-free Q'ia Superflakes and toasted kasha.
15 oz can Coconut Milk (I like Native Forest brand cause it's guar free)
1 1/2 cups water (leave it out over night to evaporate the chlorine and stuff, or if you're fancy use your fancy water)
9 medjool dates
1 T cacao powder
1 T bee pollen (High in B vitamins and rich in protein, this food for young bees is also beneficial to us. Some people report a kick in energy. I like how it tastes.)
2 t powdered roasted chicory root
2 T MCT oil
1/4 teaspoon salt
1/2 cup chia seeds
Combine the coconut milk, water, dates, cacao, bee pollen, chicory root, salt, and MCT oil in a blender. Buzz on high for 2 minutes. The liquid needs to get warm to activate the chia quickly. Pour your seeds into a storable container and add the liquid, whisking constantly to distribute the liquid and chia seeds. Let it sit at room temperature for about twenty minutes, whisking 3-4 times to make sure things aren't clumping together. Put it in the fridge to cool. That's it.