GUEST CHEF VALERIE DUEÑAS
Earlier this year I had the pleasure of working with Valerie Dueñas of Cocina House - located in Pasadena, California. She made the journey here to Phoenix to work with me and my team for an event showcasing Native foods of the Southwest. Her gentle spirit speaks through her food, and I am grateful to her for sharing this recipe and information with us for my first guest chef contribution.
"I chose this recipe, because as someone with autoimmune issues and lactose intolerance, it hasn't been easy finding breakfast foods that I can digest well. The SAD (standard American diet) typically includes sugary, high glycemic starch, milk, and fatty meats, so I've had to research protein packed, nutrient dense, yet light foods on my own. Along the way, I've learned that a lot of the ingredients on the health food market have their origins in a big part of my Mexican culture and ancestry and are Native Turtle Island ingredients.
I consider this recipe healing firstly, because I feel tied emotionally to some of the ingredients. When I traveled to Mexico as a kid the flavors of amaranth and fresh pecans where present in sweet treats that I loved eating. The nutritional content comes next, for example there's: protein and omega 3 fatty acids in chia, and essential trace minerals in nuts and seeds (pumpkin seeds contain the very important mineral magnesium), and energy and muscle building amino acid lysine which is found in amaranth, not to mention the antioxidants in berries and turmeric, and fiber in figs. Chia also helps with bowel movements, but it should be noted that a chia breakfast should be accompanied by drinking a healthy amount of water all day, as high fiber foods can sometimes cause you to feel bloated if you are not drinking enough water (however the bloat will go away for most as soon as you have a bowel movement)". - Chef Valerie Dueñas
BREAKFAST CHIA PUDDING WITH PECAN-AMARANTH MILK (adapted from a recipe created for Golden Hour Herbal Company)
SERVES 1
AMARANTH - PECAN MILK
14 oz. Pecan milk*
1 T. amaranth flour
2 T. maple syrup
½ tsp. cinnamon
CHIA AND FRUIT BLEND
2 ½ T. white or black chia
1/8 C. chopped nuts (pre-soaked) or pumpkin seeds
1/8 C. blueberries
Several slices seasonal low acid fruit
(i.e. fig, banana)
Turmeric powder
STEPS:
*Pecan Milk: Prepare in advance by soaking 1 cup of pecans in warm water with ½ tsp sea salt, for 7-24 hours. When preparing the milk, drain and rinse pecans, add to high -peed blender with 4 cups spring water. Pour contents into nut milk bag and hand press milk. Yields about 3 ¾ cups milk.
Add 14 oz. pecan milk, amaranth flour, maple syrup, and cinnamon to a high-speed blender. Blend on high for about 10 seconds. Pour into saucepan and heat on medium until warm (slightly warmer than body temperature), but do not allow it to become hot or boil. Cool if needed, set aside. In a 16 oz. mason jar, add the chia, walnuts, and berries. Pour in the Amaranth Pecan milk. Whisk the chia blend slightly with a fork to ensure that no seed clumps are sticking to the bottom or sides of the jar.
Close lid tightly and shake vigorously. Allow chia seeds to sit and expand for at least 20 minutes. There should be a clear gelatinous coating around each chia seed, and the overall texture will be not be too thick; it should be dense enough to spoon, but should slide off your spoon easily. Add fruit slices to the top of the jar (fruit may be diced as well to fit more easily). Top with a light sprinkling of turmeric. Close lid tightly. Can be served in a bowl as well, as pictured. Best served warmed or at room temperature, but will keep in refrigerator for up to 5 days.
Follow Valerie and learn more about her catering and personal chef services on instagram @cocinahouse and at cocinahouse.bigcartel.com.