When I'm travelling, food priorities go something like this:
- French pastries
- Nourishing fats
I've mentioned that when Adam and I travel, we do a tonne of walking. Last week (our first in Paris) we had 5 days where we walked 20kms. As you can imagine, this leaves one feeling ravenous most of the time. And also accommodates nicely for all of the delicious gluten free pastries Paris has to offer. But when I'm not chowing down on a gluten free éclair as le goûter (afternoon snack), hearty and wholesome snacks that take in a little bit of each macro-nutrient group are my jam. Protein and fats = satiety and fuel for those hardworking legs. Wholegrains for slow-release carbs and fibre (because travelling is difficult for anyone's belly, ok?).
As in so many situations, it's chia seeds to the rescue. Not only are these babies a complete protein (4g per ounce), they are also an excellent source of fibre (11g per ounce), omega-3s (5g per ounce). So in one mighty little seed I've got everything I need. Really, the granola, fruit and chocolate are just window decoration. But not really, because this granola is quick, easy and simple. I am currently making it in an oven smaller than a microwave, so it's basically foolproof. And it can be customised in any way you want.
A snack like this I truly view as a small but meaningful act of kindness for myself. I read something recently that really stuck: something along the lines of, if you took the things you say to yourself about yourself, and said them to another person, what do you think the effect would be? Which has led me to realise that we let ourselves get away with talking so much shit about us. The work we do, the food we eat, the things we wear, how we look, etc, etc. It boggled me out for a moment, and my perception towards these sorts of comments has been heightened ever since. I've been doing a lot of work on this kind of thing lately, reading lots of good books (which I'll probably share a list of eventually), and more than anything it's obvious that self-esteem and self-love are circular and self-perpetuating processes. As one particularly exceptional book describes: the actions that build our esteem and respect for ourselves look an awful lot like the actions and behaviours we would exhibit if we already possessed high self-esteem.
So there's an aspect of faking-it-until-you-make-it, but also of purposefully and decidedly just starting. Starting to love, starting to accept. Even if it's the tiniest, smallest of steps. And in so many ways, and it's sort of crazy to say, but this high-vibe, nourishing, well-rounded chia pudding is one way of starting, it's another step you can take towards loving yourself and your body more fully, with more authenticity everyday.
EASY PEASY GRANOLA
makes about 3 cups1 cup sunflower seeds
1/2 cup almonds
1 cup rolled buckwheat (or certified gluten free oats)
4 tbsp oil of choice (rapeseed, coconut, etc)
4 tbsp sweetener of choice (maple, honey, rice malt, panela)
a big pinch of salt
1 tsp ground cinnamon
1/2 cup dried cherries or currants(optional)
Preheat oven to 200C. Line a baking tray with paper and set aside or use a pyrex/ceramic dish. In a big mixing bowl, combine sunflower seeds, almonds, buckwheat, salt and cinnamon. Stir to combine, then mix in oil and sweetener. Continue to mix for a good minute or so here, making sure that everything is coated. Spread in a even layer in your baking tray and bake for 20-25 minutes, roughly stirring every 10 minutes (annoying, but important). It should smell incredible and be golden brown all over. Remove from oven and allow to cool completely. When cool, break up with your hands and then stir through dried fruit, if using. Store in an airtight container for up to two weeks if you can make it last that long.
SINGLE SERVE COFFEE CHIA PUDDING
I don't sweeten my chia pudding, because I generally add a sweetened topping like granola or fruit, but if you like, add a dash of maple syrup to the mixture. A dash of vanilla extract is not going to go astray here either.4 tbsp chia seeds
150 ml strong black coffee
50 ml unsweetened non-dairy milk of choice (I used almond but cashew, coconut, hazelnut would all be delish)
a big handful of easy peasy granola (recipe above)
1 banana, sliced
chopped dark chocolate (optional, but really?)
Whisk together the chia seeds, coffee and milk. Let sit for 5 minutes, then whisk again and store in the fridge for at least 30 minutes, or until required. When you're ready to eat, top the chia pudding with banana slices, granola and chopped chocolate. If you make batches of chia pudding, it can be stored in a glass, airtight container in the fridge for up to 4-5 days.