Strawberry Chia Delight
I wrote this recipe for a feature on Rainbo Mushrooms. Tonya, the creator of Rainbo was a student at the culinary school I used to teach at. We both do Kundalini Yoga and ended up becoming friends due to how much we have in common. It has been lovely watching Tonya create her company and see it go from strength to strength, ending up on the shelves of some of our favorite foodie hotspots!
This is a delicious, naturally sweetened medicinal treat. Manuka honey is an especially powerful strain of honey, you can apply it to cuts and burns as it has an anti-bacterial power. Sometimes I top with grassy olive oil too. Sweet and savory pair well together.
Ingredients
Your favorite nut milk x 3 cups (I used homemade Almond milk)
White chia seeds x 1/2 cup
Manuka honey x 4 teaspoons
Fresh strawberries x 1/2 cup
Rose powder x 1 teaspoon
Rainbo 11:11 tincture
Sea salt x to taste
Organic coconut cream x 2 cans stored in the fridge overnight
Rainbo Forest Juice x 1 teaspoon
Extra strawberries for plating
Fresh basil
Instructions
SERVES 4 | PREP TIME: 35 MINUTESPour the milk, strawberries, rose powder and manuka honey into your blender. Add 6 droppers of 11:11 tincture. Blend until smooth. Pour into a bowl and add the chia. Whisk until the chia has bloomed. Should take 15 minutes of so. It helps to keep whisking so the chia is evenly distributed. Place in the fridge to keep cool so it’s refreshing.
Remove the coconut cream from the fridge. Scoop the solidified fat from the top of the can, leave the rest. In a stainless steel bowl, whip the cream with a whisk until desired texture. I like stiff peaks, but soft peaks are good too. Add 1 tablespoon of forest juice and salt to taste. Whisk to incorporate then set in the fridge where it will stay firm.
To plate, pour even amounts of chia into each bowl, Add a dollop of whipped cream into the middle and top with fresh strawberries and basil.
Enjoy!