This Pumpkin Chia Yogurt Parfait was so much fun to create.
I seem to be on a huge pumpkin kick lately, and since I committed to kicking the gluten habit I can no longer indulge in a hearty pumpkin ale or my favorite Fall loaf at Starbucks to satisfy my craving.
I have been experimenting with throwing a little unsweetened pumpkin puree into a smoothie or my buckwheat pancake mix, but I always find that the vibrant orange color that initially draws me to pick up the food is lost.
I like my meals to look like a piece of art.
So at a time when people want to stay cuddled up under the covers with a good book and take long naps, I myself, want nothing more than to throw on a pot of tea and get creative in the kitchen!
Last weekend I found myself bolting out of bed at 7am on a Saturday, unable to sleep in due to a jolt of inspiration sent to me on a dream cloud. I had a vision of layers of colorful food, and the scent of cinnamon and baked apple swirled around in my mind.
So, like any good cook I began playing with flavors and ingredients, adding a dash of this and a splash of that, until I reached my desired outcome. The result – yummy Pumpkin Chia Yogurt Parfaits in mismatched glasses and mason jars that were almost too pretty to eat!
Prep time: 15 minutes
Yeild: 4 servings/glasses
Mix together well and set aside for 5 minutes to let chia expand. Dish 2-3 tbsp into the bottom of each glass when ready.
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