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.
Toast almonds in a dry pan, set aside. Heat coconut oil in pan and fry figs until golden. Top puddings with fig and almonds.
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.
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
¼ C flaked almonds, toasted
1 pear, sliced
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.