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July 7, 2016 EDITOR

Maz Valcorza's Chai Spiced Chia Pudding

Maz Valcorza's Chai Spiced Chia Pudding

Maz Valcorza is a social entrepreneur, author, speaker, creative director and self-confessed Star Wars enthusiast!  She has always had a huge passion for food and owns Sydney’s first organic, raw, plant-based wholefoods café – Sadhana Kitchen.

 

A yoga enthusiast, she completed yoga teacher training at Samadhi Yoga (now Jivamukti Yoga Sydney) in 2011.  As well as spending her time creating deliciously healthy, sustainable and ethical food and teaching yoga, Maz runs workshops to help others transform themselves and their world through their plates.

 

Here she gives us her amazing recipe for Chai Spiced Chia Pudding (Serves 2).

 

Ingredients

 

Chia:

◦ 2/3 cup chia seeds
◦ 1/2 cup chopped pistachios
◦ rose peta ls, green cardamom
◦ pods, fresh banana
◦ strawberries

 

    Chai Spiced Cashew Mylk:

    ◦ 6 cups filtered water
    ◦ 2 cups cashews soaked for 1 hour and then drained
    ◦ 1 inch knob ginger
    ◦ 2 tsp cinnamon
    ◦ 2 tsp cardamom
    ◦ ó tsp nutmeg
    ◦ 1 tsp vanilla powder
    ◦ 1/4 cup coconut nectar

     

      Strawberry Coulis:

      ◦ 1 cup strawberries
      ◦ 2 tbs coconut nectar
      ◦ 1 tbs beetroot juice
      ◦ Juice and rind from ½ lemon

       

        Method

        1. Pour chia seeds into a medium-sized mixing bowl and set aside. Place all ingredients for the strawberry coulis in a high speed blender until smooth and set aside in the fridge.
        2. Blend ingredients for chai spiced cashew mylk in a high speed blender until smooth.
        3. Combine 4 cups of the mylk with chia seeds and whisk together vigorously for 30 seconds, making sure to get rid of any lumps.
        4. Set aside for a few minutes and repeat the process until the mixture thickens. Chia seeds absorb many times their weight in liquid, so keep stirring the mixture until the seeds have expanded and soaked the liquid.
        5. Transfer into a serving bowl and top with coulis, fresh fruit, pistachios, rose petals and cardamom pods.
        6. Pour remaining mylk into a small jug and serve on the side.

         

          @sadhanakitchen / #sadhanakitchen

          instagram.com/sadhanakitchen

          facebook.com/sadhanakitchen

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          ********* Versión en español 

           

          Maz Valcorza nos Comparte una Deliciosa Receta

          Maz Valcorza es una empresaria social, autora, oradora, directora creativa y fanática de Star Wars. Ella siempre ha sentido una gran pasión por la comida y es propietaria de Sadhana Kitchen, el primer café orgánico en Sídney.

           

          Le encanta el yoga, realizó su entrenamiento como maestra de yoga en Samadhi Yoga (ahora conocido como Jivamukti Yoga Sídney). Además de pasar su tiempo creando comida ética, sustentable y deliciosamente saludable también realiza talleres para ayudar a otras personas a transformar su mundo a través de sus platos.

           

          Aquí ella nos comparte la siguiente receta: Pudding de Chía Condimentado con Chai (2 porciones).

           

          Ingredientes

           

          Chía:

          ◦ 2/3  taza de semillas de chía
          ◦ ½ taza de pistaches cortados
          ◦ Pétalos de rosa
          ◦ vainas de cardamomo verde
          ◦ plátano fresco, fresas

           

            Leche de nuez de la India condimentada con Chai:

            ◦ 6 tazas de agua filtrada
            ◦ 2 tazas de nuez de la india remojadas en agua durante 1 hora y después escurridas
            ◦ 1 pulgada de raíz de jengibre
            ◦ 2 cucharaditas de canela
            ◦ 2 cucharaditas de cardamomo o una de nuez moscada
            ◦ 1 cucharadita de vainilla en polvo
            ◦ ¼ taza de néctar de coco

             

              Coulis de fresa:

              ◦ 1 taza de fresas
              ◦ 2 cucharadas de néctar de coco
              ◦ 1 cucharada de jugo de betabel
              ◦ El jugo y la cascara de medio limón

               

                Preparación

                1. Vierte las semillas de chía en un recipiente para mezclar y aparta.
                2. Coloca todos los ingredientes para preparar el coulis de fresa en la licuadora y licúa hasta que tenga una consistencia cremosa, guárdalo en el congelador.
                3. Mezcla todos los ingredientes para preparar la leche de nuez de la India en una licuadora de alta velocidad hasta que tenga una consistencia cremosa.
                4. Combina 4 tazas de leche de nuez de la india con las semillas de chía y mezcla vigorosamente, asegúrate de que los grumos se deshagan.
                5. Aparta la mezcla por unos minutos y repite el proceso hasta que la mezcla se espese. Las semillas de chía absorben muchas veces su peso en líquido, así que sigue agitando la mezcla hasta que las semillas se hayan expandido y hayan absorbido el líquido.
                6. Sirve en un tazón y adorna con el coulis de fresa, la fruta fresca, los pistaches, los pétalos de rosa y con las vainas de cardamomo verde.
                7. Sirve la leche restante en una taza pequeña y acompaña el pudín con ella.

                 

                  @sadhanakitchen / #sadhanakitchen

                  instagram.com/sadhanakitchen

                  facebook.com/sadhanakitchen

                  twitter.com/sadhanakitchen

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