Guest Post by Ketino Terekhov
Have you ever wanted to take a peek into the thought process of a local Chef? Look no further. Meet Chef Sarah, the owner of The Healthy Locavore blog and a recent Hawaii transplant from the Bay Area. Sarah and I met up on a Saturday morning in Chinatown. She was on a mission to find some awesome ingredients for a few dishes she had planned to make later that afternoon. As we were walking through the market I not only had the opportunity to take pictures but also learned a few interesting facts about local farmers, discovered a few strange looking veggies and fruits I’d never seen before, and found some ways I can incorporate them in my own kitchen. Now, I’m no chef and I will never be able to be as creative in the kitchen as Sarah (you will see the proof of her genius in all the pictures I captured) but it’s always nice to learn new things and try your hand at the unknown. You might surprise yourself and end up with something yummy, like Sarah’s Tropical Fruit & Coconut Chia Seed Pudding recipe…
This is a very basic coconut chia seed pudding recipe. The tropical fruit used in the photo was lilikoi, red dragonfruit, and papaya.
- 14 fl oz Coconut Milk
- 1 Tbsp Pure Vanilla Extract
- 1/4 tsp Sea Salt
- 2 Tbsp Raw Honey
- 5 Tbsp Chia Seeds
- Garnishes: Lilikoi, red dragonfruit, and papaya
- In a medium bowl whisk together the coconut milk, vanilla extract, sea salt and honey. Whisk the chia seeds in last.
- Ladle the pudding into 4 ramekins or coffee cups, cover them with plastic wrap and refrigerate overnight.
- The next day, unwrap your puddings right before serving and garnish each one with granola, cacao nibs, shredded coconut and tropical fruit.
- Chia puddings (without garnishes) will stay fresh in the refrigerator up to 5 days.
What are your favorite fresh ingredients to play with in the kitchen? Shout them out in the comments section and make sure to visit The Healthy Locavore for more inspirational recipes.
For more scrumptious ideas, visit my ‘Recipe’ section here!