Butternut squash chia pudding with apple compote

There are a few kitchen tools that I cannot be without. My knifes, my immersion blender and my mandoline. And then there are the ones that I would rather (really) not be without - like my food processor and high speed blender. Cooking gets even more fun when you have good conditions! Anyhow, I now have a new friend in the kitchen - one of those tools that make the cooking even more fun, creative and let you discover a bunch of new things you can do - especially when it comes to plant based food. I'm talking about my new dear slow juicer that I got from kitchen store Bagaren och Kocken in Gothenburg.

The brilliant thing about a slow juicer (which crushes the ingredients and then presses them through a fine mesh strainer which further more preserves most of the enzymes and nutrition - good thing) is that you can extract both vitamins and fibers from not only bigger fruits and vegetables but also from leafy greens, herbs and nuts. Imagine adding that to your breakfast, lunch, afternoon smoothie or dessert! Or how easy it could be making a batch of super nutritious turmeric and ginger shots.  

As I love vegetables I've been experimenting and been slow juicing other things than the obvious fruits. As it's winter squash and pumpkin season I wanted to use them in a new way. The thing is, when I have my "Thess food talks" I often talk about discovering other areas of use for your favourite vegetables then the most obvious ones. That's how I came up with this recipe - a savoury and seasonal chia pudding made from slow juiced butternut squash! 

Butternut squash chia pudding with apple compote

Makes two bowls 

Ingredients

4 tbsp chia seeds

2 dl freshly slow juiced butternut squash 

1 dl water 

1 dl coconut milk

1 tsp ground cinnamon 

1/2 tsp ground cardamom

1/2 tbsp ground turmeric 

1/2 tbsp ground ginger

2 pinches ground cloves 

1 tbsp honey (use maple syrup for a vegan option) - optional, for a sweeter touch  

Topping

1 sweet winter apple 

1 tbsp cold pressed coconut oil

1/2 tsp ground cinnamon 

oat yoghurt 

pecans 

dried pomegranate seeds

semi ground pepitas 

fresh mint 

How to

Peel the butternut squash, scrape out the seeds and cut the squash in to smaller pieces. Put in your slow juicer. Whisk together 2 dl of the smooth juice (save the squash flesh and use as a base for delicious veggie patties, stay tuned for that recipe next week!) with the rest of the ingredients for the chia pudding. Let sit for about 30 minutes until creamy. Stir half way through to avoid clumps.  

Wash and cut the apple in half, remove seeds and cut in to smaller pieces. Fry on medium heat in coconut oil and cinnamon until soft. You might want to add a splash of water if gets to dry. 

Divide the chia pudding in two serving bowls. Top with a dollop of oat yoghurt, the apple compote and your choice of dried fruit, berries and nuts/seeds. I used pecans, dried pomegranate seeds and semi ground pepitas. Garnish with fresh mint.

Enjoy! 

Berry smoothie and coconut chia bowl with granola

This is not only breakfast art, but also a great flavour and texture combination. The smooth berry smoothie together with the creamy chia pudding plus the crunchy granola! During weekends when a have a bit more time I love to make this for breakfast or brunch, sometimes I even serve it as a dessert! Also, one last thing before I'll let you run off to the kitchen to start mixing, try using other berries than raspberries for variation - any berry works just as fine! 

Smoothie and coconut chia bowl with granola

Makes 2 bowls

Smoothie

1 ripe avocado 

1 green banana, cut in pieces and frozen 

2 dl frozen raspberries 

2 tbsp nut milk

1 fresh date, pitted 

Coconut chia pudding

1 dl coconut milk

1 dl water 

2 tbsp chia seeds 

A good pinch of pure vanilla powder 

Granola

4 dl seeds/nuts/grains (rolled oats/pumpkin seeds/sunflower seeds/hazelnuts)

1 tbsp cinnamon

1 tbsp cardamom 

1 tsp pure vanilla powder

1 good pinch Himalayan salt

1 dl water

2 tbsp cold pressed coconut oil

3 fresh dates, pitted

1 dl toasted coconut flakes

2 tbsp cacao nibs 

1 dl dried berries/fruits (raisins/blueberries/goji berries)

How to

Whisk together all the ingredients for the coconut chia pudding. Let sit for about 30 minutes until creamy. Stir half way through to avoid clumps. 

Mix all the ingredients for the smoothie in a mixer until smooth. 

Divide smoothie and chia pudding in to two bowls. Top with granola and freeze dried berries 

Preheat the oven to 175 degrees Celsius. Mix your choice of seeds/nuts/grains (I used a mix of chopped hazelnuts, pumpkin seeds, sunflower seeds, rolled oats), cinnamon, cardamom, pure vanilla powder and a good pinch of Himalayan salt in a mixing bowl.

Bring water, oil and dates to a boil. Let simmer for 1 minute. Mix until completely smooth using a hand blender. Add to the mixing bowl and mix everything together using a wooden spoon until every bit gets covered. Spread out on a baking sheet and toast in the oven until crispy and golden, stirring every now and then, for about 30 minutes.

Let cool. Add 1 dl toasted coconut flakes + cacao nibs + your choice of dried berries/fruits (I used goji berries + raisins).