| Servings | Passive Time |
| 4 | 24hours refridgeration |
| Servings |
| 4 |
| Passive Time |
| 24hours refridgeration |
Ingredients
- Pudding
- 2 cups vanilla almond milk unsweetened
- 3 bags ginseng tea Try Ginseng Ontario
- 1/2 cup chia seeds
- 1/2 cup coconut yogurt
- 1/2 tsp ginseng ground
- 1/4 tsp cinnamon
- to taste maple syrup
- Topping
- 2 tbsp maple syrup
- 2 each pears red, finely diced
- 6 tbsp pomegranate seeds
- 6 tbsp pistachios unsalted, minced
Servings:
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Ingredients
Servings:
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Instructions
Pudding
- In a small saucepan, heat almond milk until simmering. Turn the heat off and add the ginseng tea bags into the almond milk. Cover with a lid and steep for 10 minutes.
- Place chia seeds in a bowl with a lid covering. Add steeped almond milk and mix. Cover and transfer to the fridge over night.
- The next day: mix in yogurt, ground ginseng, cinnamon and salt. (Add maple syrup to taste.)
Topping
- Heat maple syrup over medium-high heat in a skillet until bubbling, then add in the pear. Toss until warm and coated, then remove from heat. Mix in the pomegranate seeds.
- To serve, divide half of the chia pudding between four glasses/bowls. Add a layer of the sautéed pears (save half), pomegranate and pistachios. Top off with remainder of pudding and a final layer of sautéed pears.
Recipe Notes
Nutrients per serving: 303.6 calories, 16.3 g fat (1.6 g saturated fat), 124.4 mg sodium, 224.2 mg potassium, 38.8 g carbohydrate (14.9 g fibre), 9.4 g protein.
Recipe courtesy of Ontario Ginseng Growers Association.
