Monday, December 12, 2011
WARM BLUEBERRY PIE BREAKFAST PUDDING
Either way, Christmas morning brought an immense amount of excitement for us. We would sit beneath our stocking with uncontainable glee waiting until all were present. Once the tired was wiped from my parents eyes [a cup of coffee and crackling fire later] we would each open a present, in order of age, until all were unwrapped. My mom would then cook an amazing breakfast - one fit for the day. My dad would follow by reading the story of Christmas [one we couldn't hear enough]. After our bellies were stuffed to the brim, we headed [or maybe rolled] to the tree allowing it to reveal what it held beneath it's branches. The perfect morning. Years later that feeling of bliss still burns deep in my heart and I yearn for my daughter to feel the same way I did [and still do] on Christmas morning.
My prayer is that, no matter what traditions my husband and I decide to begin, my daughter will look back and know that heaven still meets earth in wondrous and mysterious ways. That she feels the enchantment of Christmas morning in her soul, a feeling that goes far beyond gifts and meals and stories. This enchantment is eternal and that alone is enough to celebrate with gifts and feasting, traditions and tales.
This recipe has been a wonderful addition to my pre-Christmas mornings as I plan and prepare and bake and enjoy the moments my daughter and I share sitting on the floor eating together [we love many of our meals picnic style]. It's nourishing, warming and grounding. When it's winter-white outside I no longer crave the coolness of a smoothie yet I still crave it's nutrients. This breakfast pudding is so easy to assemble and is a more than adequate stand-in for it's icy cousin. Play with it, transform it, make it your own. Use what you have in the house and in your freezer and enjoy.
1/2 c. regular coconut milk [you can use a different non-dairy milk but this, in my opinion, tastes the best]
1 c. pure water
1 c. blueberries, frozen*
1/2c. raspberries, frozen*
1 - 2 tbsp. maple syrup [or to taste]
2 tbsp. coconut oil
2 tbsp. psyllium husk / seed
1 tbsp. chia seed
1/4 c. old fashioned oats
1/4 c. walnuts
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
2 tsp. ginseng [optional]
1/2 vanilla bean, scraped [optional]
In a medium saucepan and over low heat, gently warm milk, water, berries, maple syrup, and oil until heated through but not hot.
Place all of the remaining ingredients in a blender. Pour in coconut milk mixture and blend on medium-high until very smooth. Pour into serving dishes and allow to stand 3 - 5 minutes [mixture should thicken to pudding-like consistency]. Top with berries [optional] and serve warm.
*I recommend frozen here because blueberries are no longer in season where I live. Frozen berries retain much more of their nutritional value whereas fresh berries that have traveled a great distance loose a lot in the process. This is the same for raspberries.