With the silly (stupid, crazy, unthinkable) season over, now is the time to rescue our body’s digestive system and get things back on track. I’ve been thinking of putting a ‘cheese detector’ on my front door, that way if any one comes with more triple brie or d’Affinois I can simply pretend to not be home! I wouldn’t normally even eat the crackers let alone the cheese, but this season saw me eat ridiculous things – even pavlova – which was sublime by the way, made from real eggs and loads of love (that’s what I told myself anyway).

 
Seriously, let’s give our digestive systems a present in the form of Chia seed porridge. If you haven’t made it before it can seem a bit daunting, but once you get the hang of it – it’s easy and can be made in a larger quantity and kept in the fridge for 3-4 days.

The night before soak the following in water (leave on the bench with a plate to cover).
Bowl One – Medium:
2 cups of organic or insecticide-free almonds – cover with water.

Bowl Two – Small:
1 cup of organic chia seeds – cover with water (forms a gel)

Bowl Three – Large:
2 cups of rolled oats
¾ cup of raisins
¾ cup of pepitas
¾ cup of sunflower seeds
4 organic medjool dates – seeds removed
½ cup of cranberries (optional)

In the morning make almond milk by draining and rinsing almonds. Put almonds (probably ¾ cup at a time) in a blender with water, process into a milky liquid. Empty into a jug. Repeat until you have used all the almonds. Strain through a nut milk bag and set aside. Keep the pulp for chocolate or meatloaf recipes.

Add chia seed gel to blender. Drain and rinse the oat mixture and add a little (probably a third) to the blender with chia, add some almond milk, a dash of cinnamon, a dash of ginger powder and a small squeeze of lemon juice. Blend until smooth. You may need to do this in stages depending on the size of your blender. Reserve some of the oat/seed mixture unblended so that it adds colour and texture to the overall mixture.

Once all stages have been completed, stir in reserved oat/seed mixture and keep porridge in a lidded Tupperware in the fridge. Keep leftover almond milk in a jar in the fridge to serve with porridge each morning.

To serve – spoon chia seed porridge into bowls, top with almond milk and perhaps some fresh blueberries, bananas, strawberries etc.The gelatinous nature of the chia seed will assist in moving mass through the digestive system easily, plus it’s delicious!

For more on chia…Chia seed recipe ideas & nutrition!