Originally, I had made this layered parfait for a school assignment. We had to create recipes tailored to specific conditions. I chose Endometriosis, a super painful condition where tissue forms outside the uterus causing mega painful cramps and tons of inflammation. So by eating foods that reduce inflammation, yes even desserts… the body will benefit from these foods nourishing and healing rather than attacking itself. The fiber from the chia seeds and banana your helps to keep the intestinal tract healthy and promote the excretion of excess estrogen’s….Ooh yeah and it’s soooo delicious. Chia seeds are also loaded with Omega 3’s & fiber great for de bloating and great for brain health. Anyone can benefit from a diet full of anti-inflammatory foods so give this delish dessert / breaky a chance 😉 happy healing babes
What You’ll Need: * for the Pudding*
3 Tbl of Chia Seeds
1 C. Organic Coconut Milk ( I just get the canned one, make sure its organic)
1 tsp pure vanilla extract
2 Tbl Coconut Palm sugar ( can sub in organic honey or agave)
2 tsp Cinnamon
2 Tbl of coconut flakes * optional
What You’ll Need: *for the layering*
2 frozen bananas sliced
1 TBL organic almond butter
1 1/2 TBL raw cashews
2-3 Tbl of coconut milk or almond milk
What to do:
1. In a medium bowl, combine the chia seeds, coconut milk, cinnamon and vanilla… stirring
2. Take this chia mixture & the coconut sugar and coconut flakes and blend all for 15 seconds tops.
3. Pour the mixture back into the bowl and refrigerate for 1 – 2 hours.
4.Now for the Banana “Ice Cream” – Take the 2 frozen bananas, almond butter and cashews and add to the blender, using the coconut milk add just 1 TBL at a time pulsing slowly until the desired ice cream like texture is achieved, it shouldn’t take to much prob 2 tablespoons.
5. The chia mixture should be thick and pudding like, take this and ladle into the bottom of a parfait or mason jar, layering the banana ice cream one layer at a time in between the coconut chia pudding layers.