Happy 2015! (And A Mango Chia Pudding)
I think most people’s new years begin with a bunch of resolutions. Whether it’s hitting the gym, getting a promotion at work or attaining peace, people want to mark the start of something different and better.
But, when your resolutions resemble last year’s (and the year before’s), maybe you’re aiming for something too grand. It’s always admirable to aim high, but maybe new year’s resolutions should be a little more attainable. That way, the year won’t become a minefield of disappointments, but a landscape of little victories.
This recipe nicely embodies all the little resolutions I – and probably at least a few others – would like to get around to in the new year: cooking more, eating healthier, simplifying my life, enjoying it and spending more time with friends and loved ones.
It’s a perfect dessert to round up a dinner party, but it more than pulls its weight in the nourishment department. It’s also really easy to whip up. If it’s possible to start your year the way you’d like to end it, I’d say this is a small step in the right direction.
Spiced Mango Chia Pudding
Makes 4 servings
¼ cup chia seeds
2 cups fresh coconut or unsweetened soy milk (or a half water half milk mixture)
3 tablespoons agave nectar
1 teaspoon vanilla extract
1-2 teaspoons rempah kueh (or a blend of ground cinnamon, nutmeg, cardamom, cloves)
2 large mangoes, cut into large cubes
In a bowl, mix the coconut or soy milk with the agave nectar, vanilla extract and spices until everything is combined. Add the chia seeds in and stir. Let the mixture stand for 30 minutes, until the chia seeds have plumped up and everything is thickened.
Spoon some pudding mix into a serving glass, until the halfway point. Layer some mango cubes on top, and cover with more pudding mix, leaving some room at the top of the glass. Finish off with more mango cubes.
Chill the puddings in the fridge for at least 4 hours or overnight. Serve cold and, if you like, topped with some toasted almond or coconut flakes.