Quick easy chia seed puddings by Alice Louey
These chia seed puddings are one of my favorite things to make up at the start of the work week. They are great for breakfast, or as a snack during the work day or as a healthy dessert. It’s so easy to make up a batch, and quite forgiving in terms of the quantities used. It’s easy to change it to different flavour profiles. You can top it with freshly chopped fruit and berries, or muesli for the crunch factor, or for a dessert add cacao powder plus some grated chocolate and top with yoghurt and/or berries.
Chia seeds are high in omega 3, iron, calcium, protein and antioxidants. They are a great source of insoluble fibre, and naturally low in carbohydrates. Chia seeds have an amazing ability to absorb fluids and gel, this is why they can be used as an egg replacement in some vegan recipes.
According to Chinese Medicine, these chia seed puddings are cooling thanks to the coconut milk and chia seeds.
Konjac noodles (sometimes called Shirataki noodles) are translucent, thin, long, white, gelatinous noodles made from the root of the Kojac plant that grows in Japan and China, and are common in Asian Cuisine. The noodle contains lots of soluble fibre, called glucomannan and water. In fact, they are about 97% water and 3% soluble fiber (glucomannan). Glucomannan can absorb up to fifty times its weight in water.
Can help you to lose weight…
Because they are extremely low in carbohydrates, calories and fat, it is the perfect option for people who want to lose weight and aid their new year’s resolution. They are very easy to prepare and gluten free.
Konjac noodles are very filling, and their soluble fibre slows down the stomach emptying, so you stay full for a longer time on low calories. The noodles are generally tasteless and absorb the flavours of what they are cooked with.
However, they are “cooling” from a Chinese medicine point of view. Therefore, for people who have “cold stomach” or “weak spleen” Konjac noodles can make their digestion weaker. For these people to eat Konjac noodles, simply add some minced ginger, which is warming and helps to improve the digestive function by neutralising the coldness.
This recipe full of nutrient-rich colorful ingredients such as red kidney beans, carrots, capsicums and peas will help you strengthen your spleen energy and maintain your body strong and healthy.
Spring is a time for growth, and lightness. In Chinese medicine, spring is a time for expanding energies (in contrast to the hibernating and storing of energy that occurs during winter). Stir Fried Green Beans, Asparagus and Celery involves lightly cooking foods at a higher temperature to preserve the freshness of the vegetables, and stir frying is ideal for this season.
Many of the spring vegetables are light, crisp and have a bitter flavour which is good for the liver in Chinese medicine. The Liver in Chinese medicine is responsible for ensuring smooth flow throughout the whole body; and is involved in motivation, which is why spring is a great time to start new habits.
The green beans, asparagus and celery in this recipe have their crisp freshness maintained with the quick stir frying method used. In Chinese medicine, foods have certain properties; asparagus is bitter, pungent and cool, which is helpful for the Liver. The pungent property has an aromatic action, which helps with the activating and expanding of energies. Celery is sweet, pungent and cool. The green beans are sweet and neutral, which is perfect for the Spleen which is the basis of digestion in Chinese medicine. The garlic and ginger are both pungent and warm, aiding in improving digestive function. (Maclean, Will and Lyttleton, Jane, 2003,Clinical handbook of internal medicine, Volume 2, pp 890-892)