What a beautiful week it has been. I am so in love with the Reiki class I’m taking—it has already opened up so much for me and each day I continue to be awed by the earth, my own healing, and the support of the other incredible women in the class.
I cannot say that every moment of this first week has been easy or happy. It is an intense challenge to be as vulnerable as healing requires and so much has been coming up for me as I do the assignments for the class and truly take the time to turn inward and focus on myself. Sometimes these little revelations have me jumping up and down with excitement, but other times they’re things I’d rather not remember or look at. Simply put, it’s been a bit of an emotional rollercoaster. Still, I’m not going to complain because I know the path I’m on is filled with incredible healing. And in a way it feels good to be stirring up all of these emotions; even the more unpleasant ones. Everything feels so raw and fresh and intense, which isn’t something I’ve had a lot of recently. I’m opening up; to healing, to the company of others, to who I truly want to be. I’m shedding the old layers and the energy that no longer serves me. This new start feels good.
Chia pudding is probably one of my favorite foods. It’s incredibly easy to make, it’s super filling, and you can do about a thousand different things with the flavor by adding different spices, fruits, berries, nut butters or jams. It can be served warm or chilled, add in some superfoods, top it with granola or seeds…. The list goes on and on.
Because I have such a fondness for chia pudding there are already several variations on the blog. I wasn’t planning to post this one but it turned out too delicious to keep all to myself. Maca powder is one of my favorite “superfoods”—it has a slightly sweet/malty, slightly earthy taste that I adore. It also pairs marvelously with cinnamon and cardamom; two of my favorite spices. This chia pudding is super creamy and decadent without feeling heavy. I love it topped with coconut cream and pomegranate, but feel free to use your imagination and add anything your hungry belly desires!
Maca Chia Pudding
Serves 4
⅓ cup chia seeds
2 ½ – 3 cups nut milk
1-2 tbsp. maca powder
1 tsp. ground cinnamon
½ tsp. ground cardamom
½ tsp. pure vanilla extract
2-4 fresh Medjool dates, pitted
½ sprig of fresh rosemary, optional
Place all of the ingredients in a blender and blend until smooth. Pour into a glass container and place in the fridge overnight. In the morning divide between bowls and serve with any toppings you like.
(Chia pudding is really easy to customize to your particular taste—you can add more dates if you like a sweeter pudding, increase or reduce the amount of maca powder, add different spices, or change the consistency by adding more nut milk.)
Much love,
Lane
