Chia porridge with hot pears and honeycomb

ingredients

1 tbsp chia seeds 2 dl water (or vegetable milk) nuts 1/2 pcs sweet pear ground cardamom honeycomb homemade granola wild rose or calendula chips

progress

Chia seeds are a great protein supplement for anyone, but for us vegetarians, vegans and people eating a living plant-based diet they are an absolute treasure. Recipes with chia seeds are not a rarity even on Slovak recipe portals. Chia has been widely used in Slovakia, yet we only use it in limited quantities at home. It is not a local food that we give priority to and our children do not like it at all. But I do indulge in it once in a while, just to these pears themselves a great chia pudding. A small serving of this porridge is filling, nutritionally rich, sweet from the honey and crunchy from the homemade granola and nuts.

1.

TIP: soak the chia the night before you go to bed, find a “half-finished” in the morning, and you can get started right away

2.

Don’t soak the chia seeds, mix them straight into the liquid. You can use water, or your favorite plant milk. After a couple of hours, a pudding consistency will form, which you can keep in the fridge and use later (the next day, for example).

3.

Simmer a diced pear and its skin in a pan in a little water. Add the ground cardamom and reheat. Stir this into the chia pudding and serve in a deeper plate or bowl.

4.

Top it with granola, nuts and I also used honeycomb, which I accept with great respect as a gift from the bees and don’t eat it every day. I also added homemade pear chips.

5.

So the porridge wasn’t completely “raw”, but for the colder season it’s an absolutely wonderful start to the day. It warms you up, replenishes your energy and comforts your soul

6.

Tip for variation: instead of pear you can use apple, plum, apricot. Instead of honey, dates.

7.

Continuous Meal I sliced thin slices of an unfinished pear, orange and carrot with an apple and popped them in the dehydrator. This way the leftovers can be processed within the family and will be useful “sometime next time”. I used pear chips right away for this mash, it looks fancy and the “raw” way of drying with and in the pear retains most of the nutrients. I find wasting food to be one of the most arrogant ways of dealing with nature’s gifts. That’s why we try to buy as little as possible and process as much as we can, the rest of the food, such as peelings and the like, ends up in the home compost.