Kickstart is the world’s largest funding platform for creative projects. The publication of Laurel Anderson’s “Wild Plate” book turned her dreams into reality. Laurel is an artist with an intense passion for all things healthy, sustainable, and delicious. By now you’ve probably guessed the reason I’m telling you all this. Yep, I was one of Laurel’s “Kickstart” backers. And she didn’t disappoint!!!!! Laurel’s amazingly designed, artistically and beautifully photographed, book of living, plant-based recipes includes a full color photo of each and every recipe. This book is a beautiful, coffee table quality, hard bound piece of food art which is sure to inspire your inner chef and tantalize your taste buds. To celebrate the publication of Ms. Anderson’s modern living cuisine book, I’ve selected a yummy breakfast recipe to share with you, with permission granted, of course.
RAW RECIPE: Chai-Infused Chia Seed Porridge with Apple, Raisins and Pecans
Laurel says: “Native Americans used chia seeds medicinally as well as for food during long journeys. Chia seeds are rich in omega fatty acids, protein and, calcium. This porridge is a great energizing way to start your day.”
Chia Porridge Ingredients & Instructions
2 chai tea bag
1 cup vanilla almond milk
1/2 cup raw chia seeds
1/2 cup boiling water
2 Tablespoons raw light agave or raw honey
1 teaspoon ground cinnamon
dash of sea salt to taste
Steep chai tea bags in 1/2 cup boiling water for 10 - 15 minutes. In medium mixing bowl, add almond milk, chia seeds, agave, cinnamon and sea salt. Stir with spoon until well combined and chia seeds are covered in liquid and clump-free. Remove tea bags from water and pour chai tea into chia porridge. Gently stir until all ingredients are well combined. Let stand for 20 minutes. The chia seeds will soak up all the liquid, leaving a thick porridge.
Garnish Ingredients & Instructions
1/2 cup raw pecans, chopped
1/2 cup apple, diced
1/4 cup raisins
1 Tablespoons raw agave or raw honey
4 cinnamon sticks (optional)
In serving bowls of choice, spoon 3/4 cups porridge into each bowl. Sprinkle with chopped pecans, apple and raisins. Drizzle with agave or honey and place cinnamon sticks on edge of bowl. Serve immediately.
NOTE: Keeps up to 3 days in refrigerator in airtight container.
Makes 3 cups (Serves 4)
CREDIT: Wild Plate - modern - living - cuisine, Laurel Anderson, December 2013, ISBN978-0-9912374-0-1, “Chai-Infused Chia Seed Porridge with Apple, Raisins, and Pecans” on page 260.
REMEMBER TO USE 100% ORGANIC, LOCALLY SOURCED PLANT-BASED INGREDIENTS WHENEVER POSSIBLE!