THE SLUG , THE FIG & THE EGG
THE RECIPE: Chia Pudding with Figs, Tahini & Nuts
WHAT YOU'LL NEED:
- 3/4 Cup unsweetened nut milk of your choice (I grab my current favorite at Whole Foods or use homemade cashew milk.)
- 3 tablespoons whole chia seeds
- 1/2 teaspoon vanilla extract
- 2 fresh figs (Find these at your local farmers market or any grocer that stocks in-season fruits and veggies. These babies are only around briefly in early June and again in late summer/early fall. Get 'em while you can!)
- 1/2 tablespoon tahini
- 1 tablespoon chopped raw or dry-roasted unsalted nuts. I used raw shelled pistachios and a brazil nut this time. (I shop the bulk bins at Whole Foods or Trader Joe's for most of my nuts.)
- NOTE: Unfamiliar with any of the above ingredients? Check out the Misfit Wellness Superfood Glossary
- 1/2 tablespoon mesquite powder for a lightly sweet, malty, low-glycemic sweetener OR 1 teaspoon maple syrup or honey
- 2 Tablespoons collagen peptides to add a protein kick!
- First blend the nut milk, vanilla and any optional adds in your blender until fully combined.
- Next pour in chia seeds, cover and blend on low for a few minutes until the chia seeds have absorbed much of the liquid.
- Transfer mixture to a jar or bowl and let sit for about 20 minutes until thick and goopy. You can always make the night before too, I prefer to do so because it makes the morning routine quicker!
- Wash and slice your figs, chop your nuts and break out that tahini. If you don't have tahini, almond butter is an excellent substitute.
- Top your chia pudding with your fruit and nuts, and a little drizzle of honey if you want to get crazy (watch out, the combination of tahini and honey is seriously addictive).
My love/hate relationship with food began in my native Ireland, where I was often found discovering the world through my sense of taste as early as the age of 2. Among the favorite stories are the time I crept into my grandmothers fridge to steal a raw egg to nosh on, that day I was caught eating a live slug and refused to spit it out, and of course the afternoon I went to war with a basket of figs at my father's fruit and vegetable shop. There's a photo of that one. Despite the sticky fig face mask being evidence to the contrary, naturally I won that battle. Unfortunately it was the last food battle I would win for a long time.
Somewhere between being weighed in front of my 4th grade class (I weighed more than my teacher by age 10), and getting moo’d at in 5th grade math, I learned to be ashamed of my body AND my love of those warm Otis Spunkmeyer cookies they served in the cafeteria (crack, am I right?!). I was a chubby little girl who had yet to experience all the wonderful things her body could do, save for run up a flight of stairs quickly in an effort to conceal the bag of candy I was bringing to my room to closet eat. I didn't know it could grow strong and stand proud, that it could carry me around the world or make love, but I suddenly believed all that mattered was what it couldn't do: fit into my best friend's cute pink jean skirt or do a jumping jack without wheezing.
5th grade marked a fork in the road for me, no pun intended. I sometimes think about what my life would have been like if I hadn't allowed my body image to be defined for me instead of by me. If I had chosen a path full of self love and acceptance instead of one where I deprived myself of that basic nourishment.
I can't rewrite my own history, but I can help other people create healthier futures for themselves by teaching them to be a little smarter with their forks, their bodies and their hearts than I was with mine. And so, Misfit Wellness is born.