Chia Rose Breakfast Bowl
This recipe was sent to us by Harri Earthy, thanks Harri!!!
Serves 5 comfortably
1 cup of chia
3.5 cups of filtered water (or rose infused water)
2 cups desiccated coconut flakes
1.5 tsp beetroot powder
1.5 tsp each of any other spices you desire (see list) my current favourites are:
1.5 tsp ginger
1.5 tsp nutmeg
blueberries (portion as you desire) 3 rose buds (per bowl serving)
How do we make it?
Add the chia, spices and beetroot powder into a mixing bowl with either filtered water or rose infused water. (instructions for making rose infusion are provided below) Mix all of the ingredients together. Soak for 8-12 hours.
Once this is done take the coconut and for 5 seconds blend till it turns into a finer mix. This is important for the overall texture of the final chia mix.
Add the fine ground coconut to the chia and once again stir well together till everything is combined. The coconut will absorb the red beetroot colouring in about an hour and turn pink.
You can begin this process first thing in the morning by soaking the chia and spices, and adding the coconut in the evening before you go to bed. Then breakfast in the morning is ready as soon as you are and the coconut has had plenty of time to absorb the colours.
Always store the chia mix in the fridge.
Serve with :
A couple of scoops of coconut yoghurt.
Blueberries (or fruit of choice)
Rose Petals (either used dried rose buds, or harvest fresh roses on a dry morning when they are at their most fragrant just after blooming. Remove stamens)
And if you love vanilla …. like I do, the occasional sprinkle of vanilla powder over the coconut yoghurt is lovely too!