This winter and spring have been some of the weirdest I have seen. After an early start, the rain season seemed to come to an abrupt halt and weeks went on without rain or clouds to the point that people were concerned about the summer water supply and farmers expressed grave concern regarding wheat and vegetables. Spring was approaching and the lush green and colourful flowers that usually grace the hills this time of the year were nowhere to be seen.
Then 3 rain storms a couple of weeks apart changed everything. It rained for days. Taking the annual rain total from 40-70% of the expected average in different areas to 143% !The hills literally came alive with greens, beautiful mustard plants, daisies and poppies. Even thistle is in full bloom in hedges of beautiful thorny green and purple.
Here is a little glimpse of spring after the first rain storm. Two more followed with more green, more flowers and more clouds 🙂
This whole scenario, really makes you think. Sometimes, we tend to give up too soon. We focus on all the grim and scary outcomes when holding on to hope, just a little while longer can change everything.. a day can change a whole month’s outcome and a week can possibly turn a whole year around
So to celebrate all the beautiful colours of spring that I thought I was not going to see this year, only to have them explode in all their glory, comes today’s colourful and fragrant recipe.
I am all for “make ahead” breakfast! Anything I can do to make my morning easier is welcome in my book. As a result, chia seed pudding, overnight oats and granola are breakfast staples in my house. They are flavourful, nutritious and infinitely adaptable to seasonal fruits and ingredients.
Lavender blueberry chia pudding
2 cups milk of choice
1 teaspoon dried lavender
1/2 cup of blueberries (fresh or frozen)
2 tablespoons honey ( or any sweetener of your choice)
1/4 teaspoon vanilla powder
1/2 cup chia seeds
Blend the milk, lavender, blueberries, honey and vanilla until smooth
Add the chia seeds and whisk to stir
Ladle into serving cups
Cover and allow to thicken in the fridge for a minimum of 4 hours, preferably overnight
bluberry and lavender chia pudding
flavourful, nutritious and infinitely adaptable to seasonal fruits and ingredients.
Ingredients
- 2 cups milk of choice
- 1 teaspoon dried lavender
- 1/2 cup of blueberries (fresh or frozen)
- 2 tablespoons honey ( or any sweetener of your choice)
- 1/4 teaspoon vanilla powder
- 1/2 cup chia seeds
Directions
- Blend the milk, lavender, blueberries, honey and vanilla until smooth
- Add the chia seeds and whisk to stir
- Ladle into serving cups
- Cover and allow to thicken in the fridge for a minimum of 4 hours, preferably overnight
Optionally top your pudding with bee pollen, dried lavender leaves and a drizzle of honey
Chef in disguise 