PHOTOGRAPHS BY ARMANDO RAFAEL
STYLING BY NIDIA CUEVO
FOOD STYLING BY EUGENE JHO
CHIA SEED CACAO NIB PUDDING
When chia seeds are combined with a liquid, they become gelatinous, making a perfect base for pudding. You’ll know the pudding is ready when it’s thick and custard-like.
□ 2 1⁄2 cups plain unsweetened almond milk
□ 2 tablespoons maple syrup
□ 1⁄2 cup chia seeds
□ 1 1⁄2 teaspoons unsweetened cocoa powder
□ 1⁄8 to 1⁄4 cup cacao nibs and more for garnish
► In a 1-quart jar or container, combine the almond milk and maple syrup. Close the jar and shake well.
► Add the chia seeds, close the jar, and shake again. Add the cocoa powder and cacao nibs, close the jar, and shake.
► Refrigerate forat least 4 hours or overnight, shaking the jar every 30 minutes for the first 2 hours to prevent the chia seeds and cacao nibs from sinking to the bottom and clumping together.
► Serve chilled, sprinkled with extra cacao nibs.
OVERNIGHT AMARANTH PORRIDGE WITH MANGO PUREE AND PISTACHIOS
Put this hot cereal in your slow cooker the night before. When you wake up in the morning, you can spoon it into a bowl and tuck into its creamy goodness.
□ 1 tablespoon coconut oil
□ 3 medium apples, cored and cut into 1-inch cubes
□ 8 large Medjool dates, pitted and quartered
□ 11⁄2 teaspoons ground cinnamon
□ 1⁄4 teaspoon ground nutmeg
□ 11⁄2 teaspoons vanilla extract
□ 2 tablespoons fresh orange juice (about 1⁄2 an orange)
□ 1 cup amaranth
□ 1⁄2 cup plain unsweetened almond milk
□ 11⁄4 cups water
FOR THE TOPPING:
□ 1 mango, pitted and peeled
□ 1⁄2 cup shelled pistachios, chopped
► Grease the bottom and sides of a small slow cooker with coconut oil. In layers, add the apples, dates, cinnamon, nutmeg, vanilla, orange juice, amaranth, and almond milk, in that order. Add the water, then cover and cook the porridge on low heat for 8 hours.
► For the topping, slice the mango off the pit and set aside (save some slices for garnish). Puree the mango in a blender with a scant amount of water until smooth.
► Serve the porridge warm, topped with mango puree and slices and a sprinkle of pistachios.
BAKED PEACH FRENCH TOAST WITH BERRY FIG COMPOTE
Any leftover bread works beautifully with this recipe. Depending on whether you use frozen of fresh berries, you’ll want to adjust the maple syrup and lemon juice to taste. Start with less syrup and add more as needed.
FOR THE FRENCH TOAST:
□ 1 1⁄2 cups plain unsweetened almond milk
□ 3 large eggs
□ 2 tablespoons organic maple syrup
□ 1 teaspoon vanilla extract
□ 1⁄2 teaspoon ground cinnamon
□ 8 slices of bread
□ 2 small peaches, halved and thinly sliced
FOR THE BERRY COMPOTE:
□ 1 1⁄2 cups blueberries, fresh or frozen
□ 8 fresh figs, halved
□ 2-3 tablespoons organic maple syrup
□ 1-2 tablespoons lemon juice (about 1 lemon)
► To make the French toast, preheat the oven to 400° F. In a medium bowl, whisk together the almond milk, eggs, maple syrup, vanilla and cinnamon.
► Line the bottom of an 8-inch square baking dish with 4 slices of bread (squish them together). Arrange the peaches on top in an even layer. Pour half the milk mixture over the bread and peaches. Layer the remaining 4 bread slices over the peaches, and cover with the remaining milk mixture. Using a spatula, press down to saturate the bread.
► Cover the dish with aluminum foil and bake for 20 minutes. Uncover and bake until set and top is golden brown (about 10 minutes more).
► To make the berry-fig compote, combine the blueberries, figs, maple syrup and lemon juice in a medium pot over medium-high heat. Bring to a boil, stirring often, then reduce the heat to low. Simmer for 15-20 minutes. The fruit will break down and create a thick syrup.
► Place servings of French toast on plates and top with the compote.