MEYER LEMON & LAVENDER CHIA PUDDING & SORBET (SUGAR-FREE, VEGAN)

FROZEN, AS AN INDIVIDUAL ITALIAN ICE ROUND
 Sometimes the overwhelming buzz over the current ultimate "superfood" will encourage me to ignore good nutrition rather than embrace it. Part of that inclination is understandable; if the food is trendy, the price will skyrocket, often above an already steep price. Eating natural, whole foods can be expensive sometimes, so it's often easier to just roll my eyes when someone mentions hemp, acai, spirulina, kelp, and yes, chia seeds. I've embraced hemp, at least in the form of milk, because at least when it comes to store-bought milks, one particular brand of hempmilk is the only kind of alternative milk that I can consume. I finally decided to give chia a go when I was still figuring out my diet, as I read it worked as an excellent egg replacer, as well as having potential as an alternative to gelatin. I tried a couple of recipes with varying success, but wasn't excited enough to incorporate it into my diet with any regularity. On my list of recipes I've been brainstorming up lately is a vegan lemon curd, and I thought that maybe chia seeds might be the key. I picked up some meyer lemons that were on sale, and went to work. Well, I didn't achieve my original goal this time (more experimenting to come), but I did come up with a perfectly sweet and tart pudding and sorbet that I'm happy to share with you. This definitely isn't something I'd typically crave on a winter day, but I figure there are enough readers in warmer climates (Hello Australia!) that will appreciate it, and the rest of us can dream of licking our spoons after a long day at the beach whilst ignoring the stubborn piles of snow outside our doors. If you're curious about the (myriad of) nutritional benefits of chia seeds, I enjoyed reading Gena's synopsis here. This is my second submission to Kim & Ricki's SOS Challenge for February, the month's ingredient being stevia.
PUDDING TOPPED WITH DRIED ZEST & LAVENDER BUDS

MEYER LEMON & LAVENDER CHIA PUDDING & SORBET
1/4 CUP CHIA SEEDS
1 CUP HEMPMILK (OR OTHER DAIRY FREE MILK)
3 TBS COCONUT OIL
ZEST & JUICE OF 2 MEYER LEMONS
1 TBS EDIBLE LAVENDER BUDS
1/2 TSP + 1/8 STEVIA POWDER

MIX CHIA SEEDS AND HEMPMILK THOROUGHLY, AND SOAK, IDEALLY OVERNIGHT, IN FRIDGE TO ALLOW SEEDS TO SOFTEN. CHECK ON IT PERIODICALLY IN THE FIRST HOUR TO MIX IT, AS THE SEEDS CAN CLUMP TOGETHER A BIT AS THE MIXTURE GELS. THE NEXT DAY, IN A SMALL SAUCEPAN, HEAT THE MIXTURE ON LOW HEAT, ADDING THE COCONUT OIL AND REMAINING INGREDIENTS. HEAT FOR ABOUT 15 MINUTES, STIRRING REGULARLY. ALLOW TO COOL. IF MAKING PUDDING, CHILL IN FRIDGE. IF MAKING SORBET, PUT MIXTURE INTO SILICONE MUFFIN CUPS OR PARCHMENT PAPER LINED CONTAINER. FREEZE. INDIVIDUAL CUPS CAN BE TAKEN OUT, THAWED FOR 30-45 MINUTES FOR MORE OF AN ITALIAN ICE (PICTURED), OR PROCESSED IN A FOOD PROCESSOR FOR SORBET.

2-3 SERVINGS

13 comments:

Ricki said...

The frozen version is beautiful! But I love chia pudding just cold, still soft. This sounds lovely. Thanks for another creative submission to the SOS this month! :)

Romantic Dinner said...
This comment has been removed by a blog administrator.
Romantisch Hotel Brugge said...
This comment has been removed by a blog administrator.
Maija Haavisto said...

Sounds wonderful, I love using lavender in desserts. It's too bad we don't get Meyer lemons here.

I just wonder why the mixture has to be heated. To better get the aromas of the lemon and lavender to leech into the base? To further soften the chia seeds? To thicken the mixture?

KRIS said...

Hi Maija, apologies for my late reply!
I think that regular lemons would be delicious, with just more of a tart flavor than the Meyer ones, which is never a bad thing in my mind.
Well, the mixture does need to be heated a bit to melt the coconut oil (unless you are in a warm climate), but it is mainly to infuse the flavor of the lavender and the lemon into the pudding. If you prefer to work with raw, and have coconut oil that is already softened, then you could probably skip the heating, and maybe infuse the flavor simply by soaking the lavender with the chia seeds the night before?
Thanks for asking!

kanwar jis said...

Indian sweets come in a variety of colours, textures and shapes. Each sweet has its own identity in indian Sweets in Delhi/NCR- Sweet Shop, Sweet shop in India, Bengali Sweets in Delhi.

kanwar jis said...

You want to buy & search a traditional sweets in Delhi/NCR, Bengali Sweets in Delhi/NCR,best snacks in Delhi/NCR, packaging sweets in Delhi/NCR

kanwar jis said...

Kanwarjis luxurious & traditional Packaging Sweets in Delhi offers suitable choices for all occasions, whether for Family. View to our site on kanwarjis.com

kanwar jis said...

You want to buy & search a traditional sweets in Delhi/NCR, Bengali Sweets in Delhi/NCR,best snacks in Delhi/NCR, packaging sweets in Delhi/NCR

kanwar jis said...

If you want to buy any snacks of Delhi and Best Snacks in Delhi/NCR, Choose from the kanwarjis sweet shop. It's the baes of all indian sweets.

kanwar jis said...

You want to buy packaging sweets in Delhi. so please come to kanwarjis sweets. Kanwarjis is sell packaging sweets in Delhi/Ncr.

kanwar jis said...

You want to buy fresh traditional sweets such as (kheer mohan, imarti, balushahi, kesar pak, moong ki barfi,kheer kadam, standard barfi) in delhi. so please come to kanwarjis Sweets. Kanwarjis is sell traditional sweets in Delhi/NCR.

Post a Comment