Mindful Holiday Traditions: Dairy-free Eggnog Chia Pudding
This season, in addition to our Magnifeco Holiday Gift Guide, we want to share more mindful ways to celebrate the holidays and asked some of our favorite people for their holiday traditions. Today, Dana McIntyre shares her dairy-free Eggnog Chia Pudding.
Dana McIntyre is a trained Chef who left years of cooking in professional fine dining kitchens behind to study nutrition when her Mother was diagnosed with cancer. She was amazed by the effect food could have on caner, which totally changed the way she looked at food and the way that she cooked.
As a Registered Holistic Nutritionist and Certified Professional Cancer Coach, she is as passionate about health and wellness as she is about delicious food and truly believes that you can eat to live and live to eat. She currently lives in Vancouver and works as a Personal Chef for people going through cancer treatment, and is the creator of The Crushing Cancer Kitchen.
I really love the Holiday Season. The Eggnog Chia Pudding has become a holiday breakfast tradition in our home. My husband lost his marbles when he first tried it and keeps asking me if I’m sure it’s healthy (it totally is … a good sign though, right?).
Here she shares her incredibly healthy, dairy-free Christmas recipe full of warimg spices (mittens for your insides) and planed-based sources of Omega 3 fatty acids (big anti-infammatory powers):
Eggnog Chia Pudding:
- 2 c Coconut Milk (or Nut or Seed Milk)
- 1 Date, pitted
- 1/4 tsp Nutmeg (preferably freshly grated)
- 1/2 tsp Cinnamon, ground or freshly grated
- Pinch Cloves, ground
- 1/2 c Water
- Pinch of Sea(weed) Salt
- 7 tbsp Chia Seeds
Pear and Cranberry Compote:
- 1 c Cranberries (frozen or fresh)
- 1 Pear (around 240g), diced (leave the skin on)
- 3-4 Dates, pitted and chopped
- 1 tsp fresh Ginger, finely grated
- 1/4 c Water
For the Chia Pudding:
In a blender, blend the milk with the date until well blended (and you can no longer see chunks of date).
in a small saucepan, bring the water to a boil, add the spices and turn it off.
Add the milk and whisk together well (leave the heat on if your milk is cold from the fridge and let it warm up a bit).
Pour into a bowl and add the chia seeds. Whisk together well and wait for 10-15 minutes (covered to keep it warm), whisking occasionally.
Once puffed up, serve with a scoop of the pear and cranberry compote or with some fresh fruit.
Can also be served cold, keeps in the fridge for 3-4 days.
For the Compote:
In a small saucepan, heat the water, ginger, dates and cranberries on medium/low heat.
Simmer until the cranberry skins pop open a little bit and then add the diced pear.
Simmer for another 2-3 minutes until the pear softens but doesn’t get mushy (although this wouldn’t be the end of the world).
If it gets too dry (and sort of jammy) add another splash of water.
Serve with the chia pudding (or use it as a cranberry sauce over the holidays)
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