Hello Gorgeous!
How is March treating you? I hope well!
I know it is still a bit grey and nippy where many of you live. It certainly is here in NYC. But I am craving the sunshine and soft delicious warmth that come with spring. So today, in the spirit of vernal make-believe, I offer up a fresh-tasting treat, one that you can enjoy while you wait for those first days of the new season.
This recipe features that springtime favorite, strawberries. In addition to tasting great, strawberries contain large amounts of the nutrients your body needs to look and feel its best.
Get this: One cup of strawberries contain 113% of your body’s daily requirement for vitamin C, 28% of its need for manganese and 13% for fiber. Plus these tasty jewels are loaded with a wide range of phytonutrients, those plant chemicals that work to strengthen our immune system, ward off cancer and fight off free radicals so we look and feel young.
Strawberries also play well with other ingredients. Here, the berries team up with coconut (great for the immune system and brain health) and my favorite superseed, Chia. (Did you know that I co-wrote the book Chia: The Complete Guide to the Ultimate Superfood? I learned so much about how to love this protein-packed, omega 3-rich superfood.)
Chia helps soothe joint and muscle pains, fills you up so you don’t overeat, gives you steady energy, improves the look of your hair and skin, helps heal cardiovascular conditions and more. Plus, it is easy to incorporate into a wide range of delicious foods. Like this delicious pudding!
Strawberry Chia Pudding is a little something that I like to make in the evening after washing up the nighttime dishes. I spoon it into six individual ramekins, cover the ramekins, and stash them the fridge to firm up for the next day. Sometimes the pudding becomes breakfast, sometimes it is part of an eat-at-home lunch and sometimes—if it lasts that long—it even doubles as an afterschool snack. Enjoy!
Strawberry Chia Pudding
Makes 6 smallish servings
16 ounces fresh strawberries, hulled
1 1/2 cups (about one can) coconut milk
2 tablespoons to 1/4 cup honey, coconut nectar or other natural sweetener
Dash salt
1 teaspoon vanilla extract
3/4 teaspoon finely grated lemon, lime or orange zest
1/2 cup whole chia seeds
Place the strawberries, coconut milk, sweetener, salt, vanilla, and zest in a blender and blend until smooth. Taste and adjust sweetener.
Place the chia seeds in a large mixing bowl. Add berry and, using a whisk or a fork, whisk thoroughly.
Let stand for 10 minutes and whisk again.
Cover and refrigerate for at least 4 hours or overnight. The longer the pudding sits, the thicker the pudding will become. If the consistency is too thick for you, whisk in a bit of coconut milk or water.
Enjoy!
Much love,
P.S. As some of you may know, I am currently hard at work on my next cookbook! (Hint: It’s all about a special family of veggies.) But what you may not know is the berry book I was working on during the summer and fall is just about ready to hit the bookstores! I am excited to share that my Berries: The Complete Guide to Cooking with Power-Packed Berries (Sterling Publishing), comes out April 19. In fact, this recipe comes from the book! You’ve been so good about asking how you can help. Reviews are a great help! (In fact, I’ll be sending out a review request in a couple weeks.) So are your ideas. Have a great idea for a book party or some book publicity ideas? Send me an email! I’d love to hear them! xoxoxo
