Have you ever heard someone say that they were on vacation and tasted a fruit or vegetable and could not believe the difference in flavor in comparison to the conventional ones we find in our local supermarkets in North America. It’s hard not to compare the quality and taste of produce, especially when you know that the same food we eat everyday have been cultivated in nutrient-dense soils in other parts of the world. Nutrient rich soil harvests nutrient rich crops that results in higher nutritional content than conventional crops. To bring you some good news, if you shop locally, organic, and straight from the hard working farmers that joyfully bring in goodies each season to our farmers’ market, you can also enjoy the wonders of quality and the delicious taste of real food.
In the Slow Down Diet: Eating for Pleasure, Energy & Weight Loss, Marc David emphasizes to choose the highest quality version of any food. “Quality means any or all of the following: real; fresh; organic; gourmet; lovingly crafted; homemade; locally produced; heirloom varieties; nutrient dense; low in human-made toxins; grown and marketed with honesty and integrity; tasteful; filled with true flavor, not virtual ones that mask the absence of nutrients and vitality…. By choosing organic foods, your diet becomes more nutrient dense. That’s because pound for pound, organic foods have more vitamins and minerals than their inorganic and mass-produced counterparts. They also have less xenotoxins-humanmade substances such as pesticides and herbicides that function as antinutrients and disease agents. Organic simply means “real”.”
I grew up with fig trees, in just a short reach. I mean literally in a short reach! Right in front of our front door, we had the biggest tree you can imagine, referred to as a “smochine” tree which translates to fig tree. Figs are a delight with a burst of sweetness and require to be treated with special care as they can bruise easily. Part of the mulberry family, they grow in warmer climates on ficus trees. When ripened, they are sweet with very delicate skin and tiny seeds inside. You can find a variety of figs, the one I grew up with was referred to as the Brown Turkey Figs with a purplish skin and bright red flesh. Figs are high in pectin, a soluble fiber and are a rich source of magnesium, potassium, calcium and iron. They have a natural laxative effect beneficial to those suffering from chronic constipation.
To make this pudding, you need the basics: chia seeds and milk. Once the chia seeds have soaked for at least twenty minutes, the result is a tapioca gel like texture pudding. Most of the time, I soak them overnight to get the rich creamy texture, but if you are pressed for time, twenty minutes will suffice. See how easy it is. Then, all you need to do is add all the rest of the ingredients and bon appétit!
FIG CHIA PUDDING
- 4 tbsp. chia seeds
- 1 ½ cups coconut milk
- 6 ripped organic figs
- 1 tbsp. coconut nectar
- pinch of vanilla bean powder
- Blend well coconut milk, figs, coconut nectar and vanilla in a blender.
- Pour mixture over chia seeds and let it sit for 20-30 minutes. Give it a stir every 5 minutes. Can be refrigerated overnight.
- Topped off with figs, raspberries and strawberries.