GINGER BERRY CHIA PUDDING

I like to have this pudding at room temperature not refrigerated. In Ayurveda, refrigerated foods are considered counter-productive to digestive fire, especially cold breakfast foods since that is the first - and most important - meal of the day after an hours-long fast. Even before I delved into Ayurveda beyond the normal day-to-day that's incorporated into life in India, I was never a fan of ice-cold food and beverages. Instead of cooling me down, they shocked my system and they still do. I have always preferred room temperature water, and even in the summer, I don't care for the chill of the AC. My meals are either warm or at room temperature, never cold. Smoothies and juices included.

This chia pudding is perfectly flavoured with ginger without it being overpowering, and is a refreshing start to the day. Sometimes I have it at dinner and it's equally refreshing and satisfying. As always, use any combination of seasonal fruits you like. Since berries are never as sweet as bananas, mangoes, figs, etc. I like to add maple syrup or raw honey to the oats blend. Because otherwise you'll have a flavourless chia gel that you'll definitely be able to eat, but it won't really be as well-rounded in flavour as when you add a bit of maple syrup or raw honey. I know food should be thy medicine, but it doesn't need to taste like medicine!

Ginger Berry Chia Pudding

makes: 1 serving

- 1/4 cup blueberries

- 1/4 cup raspberries, halved

- 1/2 cup cherries, pitted and quartered

- 1/8 cup oats

- 1 cup water

- 2 tsp. Grade B maple syrup or raw honey

- 3 tbsp. chia seeds

- 1 tsp. grated ginger

- 1 roasted tbsp. pumpkin seeds

1. Blend the oats and 1/2 cup water into a smooth "milk". Add the maple syrup or honey if using, and the other 1/2 cup water and blend to mix.
2. Put the chia seeds in a medium bowl and mix in the oat "milk" and grated ginger. Set aside for 10 - 15 minutes, stirring occasionally to break up any chia lumps. If the mixture is too gelatinous, mix in a couple of tbsp. of water.
3. In a serving container, layer as follows: blueberries, 1/2 of the ginger chia mixture, raspberries, remaining chia mixture, cherries, pumpkin seeds.
4. Serve immediately or leave overnight (this doesn't need to be refrigerated since there's no milk in it).