Skip to main content

Raw Warrior Pudding #BacktoSchool


This week Cynthia of Feeding Big asked us share some back-to-school recipes. Yes, back-to-school. It's hard to believe that summer vacation is almost over. Sad, but true. Grateful for our annual summer camping trip. We're ten years in to a ten-day trek around Northern California. This year, we went down the Eastern Sierras, camping in Lassen National Forest and Inyo National Forest. So darn picturesque.

Jake and I love creating these memories for our boys. It makes their eight-week summers seem a little less short!

Manns at Little Virginia Lake
Manns on the trail to Crystal Lake
Manns above Marsh Lake

Okay, back to the reason for this post...some great lunch box ideas from my blogging friends.  

Warrior Pudding

Chia puddings are a great, make-ahead breakfast. And I love that they are so versatile.

Why is it called 'warrior pudding'? Because, as my bag of organic whole chia seeds - tagline "Aztec Superfood" - explains: "The chia seed was eaten by Aztec for strength and was a main staple food along with corn and beans."

Ingredients

  • 1/2 C chia seeds
  • 2 C milk
  • 1 T raw turbinado sugar
  • ground cinnamon
  • ground cardamom
  • ground nutmeg
  • ground ginger


Procedure
Place all of the ingredients and let it soak overnight. Serve as you would oatmeal - with fresh berries or bananas. I topped mine with diced fresh strawberries and raw sliced almonds.

Comments

  1. What kid wouldn't want pudding for breakfast!!

    ReplyDelete
  2. Wow, what a great summer you are having. Love the photos of the mountains. This warrior pudding looks great. I think anything that can be put in a pot and is ready the next day is great!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce