Chai spice Chia Porridge (from Julie Morris’s superfood kitchen)
makes 3 – 4 jars (single serve)
- 2.5 cups of water
- 2/3 cup soft medjool dates (6 or 7) with pips removed
- ¼ cup raw cashews
- ¼ cup hemp seeds
- 1 vanilla pod (or 1 tspn pure vanilla essence)
- 1/3 cup chia seeds
- ½ teaspoon of cinnamon
Pinch of the following – leave out any you don’t like
- Cardamom seeds or powder
- Tiniest sprinkle – star anise
Combine water, dates, cashews, hemp seeds, cinnamon and other spices, scraped vanilla pod or essence in a blender and process to form a smooth milk.
Pour into a bowl and stir in chia seeds (actually I put the seeds into the blender and give it one pulse. It creates a different texture in the porridge. So maybe experiment with which you prefer). Let the mixture sit for 10 mins. Stir and pour into jars or containers and leave overnight in a fridge.
Lastly I have Hari Har chia spice powder that I sprinkle on my porridge before eating. You could make your own!
- above is ayurvedic approach where fruit isn’t mixed with other foods. You could add in ¼ cup cranberries,and 3 tablespoon goji berries when stirring in chia seeds.You can add raspberries before eating. I find the non-fruit version delish as is!
- If you don’t have ingredients for milk, you could use unsweetened almond milk and blend with spices and a bit of maple syrup. Then stir in chia seeds and go from there.