Chia Summer Breakfast Parfait
Coconut Rose Milk:
1 cup fresh coconut or dried coconut
4 pitted dates
2 tsp shatavari powder
1tbsp food-grade dried rose petals
pinch Himalayan pink salt
3 cups purified water
DIRECTIONS:
Combine all ingredients in a high-speed blender. Whirl until frothy. Transfer into an airtight glass container until ready to use.
Simple Berry Stone Fruit Jam:
2 cups fresh blueberries
2 cups fresh apricot and or fresh peaches
1 tbsp lemon juice divided
2tsp maple syrup divided
2 pinch cinnamon divided
2 pinch cardamom divided
DIRECTIONS:
In 2 separate bowls, stone fruit in one and blueberries in the other. Combine the fruit with the spices, juice and maple syrup.
Place the blueberries and the stone fruit in 2 separate saucepans and cook to soften and make more digestible and create a jam-like texture. Put each in an airtight glass container until ready to use.
Chia Pudding
1 cup whole chia seeds
3 cups coconut rose milk
DIRECTIONS:
Pour the dry chia seeds into a 32oz mason jar or large bowl. Pour the milk over top and stir with a spoon. Allow to sit for 15-20 minutes while the chia seeds absorb the liquid, stirring a few times to incorporate the liquid. The mixture will eventually form a gelatinous pudding texture. If dry, add more milk for softer consistency.
To make the parfaits, layer several spoonfuls of chia pudding and alternate with a layer of jam, fresh berries until you fill your bowl or glass. Store in the refrigerator or cooler for up to 2 days. Before enjoying let sit at room temperature for 30-60 minutes, or even better heat it back up on the stove and enjoy warm.