It’s been five months since the end of mango season here in Australia and lately I’ve been desperate to eat them again. I always freeze some in Summer, so I brought out my frozen stash and used some of it to make this delicious chia parfait. With the coconut milk and cardamom, it has a real mango lassi taste which I love. One important step in this recipe is grinding the chia seeds. While it’s not necessary for the recipe to work, it is necessary for the body to digest the seeds, rather than having them pass straight through the body, which allows us to absorb all of the nutrients provided by the seeds. This goes for flax seeds too, however it’s not as well known that this is important for chia seeds as well. Chia seeds are extremely high in omega-3 fatty acids, fibre, calcium and iron. For plant-based eaters, particularly those who don’t take a vegan DHA supplement, chia and flax seeds are an important source of omega-3, which is much less abundant in other plant-based foods.
If you read about all of the benefits of beans in my last post, you have probably found a reason to eat more of them. But what if you really don’t like the taste of beans? Here’s a recipe you can make that has beans but tastes nothing like them. No one will ever know 😉 And of course, they’re healthy. I’ll be the first to admit that this feature won’t go completely undetected- they won’t taste like they came from a patisserie. The texture is amazingly dense and fudge-y (hence the name), however they’re a lot lighter without the oil, and not overly sweet- just sweet enough to be considered a dessert. Continue reading