Banana and cinnamon chia pudding topped with fig and almond

Banana and cinnamon chia pudding

1 can of coconut milk
2 banana, peeled
1.5 tsp. ground cinnamon
5 Tb chia seeds, black or white
1 tsp. coconut oil
2 figs, sliced
3 Tb slivered almonds

Blitz together milk, bananas, and cinnamon. Add chia and combine. Pour into glasses/bowls and refrigerate for several hours or overnight.
To serve
Toast almonds in a dry pan, set aside. Heat coconut oil in pan and fry figs until golden. Top puddings with fig and almonds.
2 serves

Chia seeds are a great source of fibre having 40% fibre by weight. They are also high in protein, iron and omega 3 fatty acids.

Sweet potato and parsnip soup

Sweet potato and parsnip soup

2 sweet potatoes, peel & chop, 1 inch cubes
1 large parsnip, peel & chop, 1 inch cubes
1 onion, diced
1 clove garlic, diced
2 Tb olive oil
1 tsp turmeric powder or 2cm fresh turmeric, grated
1 tsp cinnamon
1 litre vegetable broth
sea salt
Optional garnishes
¼ C flaked almonds, toasted
1 pear, sliced
parsley leaves

Fry onion in oil until soft, add spices fry 1 min.
Lower heat and add garlic, fry 1 min.
Stir in sweet potato, parsnip and a pinch of salt.
Pour in broth and simmer with lid on for 40 min, stir occasionally.
Blitz or blend soup until smooth.
Sprinkle with toasted almonds, parsley and sliced pear to serve.

Stock is cooked with bones and broth is not, ‘Vegetable stock’ is often an incorrect term.