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Mama Chia Parfait with Herbed Compote and Almond Crumbles

Mama Chia Parfait with Herbed Compote and Almond Crumbles Related:   breakfast & brunch, desserts & sweets, gluten-free, low-fat, pareve, vegan, vegetarian

Prep time: 10 minutes + overnight resting

Cook time: 20 minutes

Yield: 4–6 servings

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Here is one food ritual I love offering new moms. Each ingredient in this seder-inspired food ritual and sweet treat honors mom, family and community and is to be savored. (It’s delicious for non-mothers, too!)

A Post-Birth Food Ritual for Mothers
May you find balance and healing. May you be grounded. May you find moments of rest. May you be nourished and supported.
Lemon: Honoring presence
Rosemary: Honoring intuition and the expansiveness of the heart
Holy Basil: Honoring the restorative power of rest
Chia Seeds and Almonds: Honoring the resilient body
Cherries: Honoring community and support
Almond Milk: Honoring food and nourishment for mom and baby

Ingredients

  • Chia Pudding
  • 2 cups unsweetened almond milk
  • 7 tablespoons chia seeds, divided, plus 1 additional tablespoon, if needed to thicken
  • 1 teaspoon vanilla extract
  • 1 tablespoon agave syrup
  • Zest of 1 lemon
  • Herbed Cherry Lemon Compote
  • 1 cup water
  • 1 cup agave syrup
  • ¼ cup rosemary sprigs
  • ¼ cup tablespoons holy basil (lemon basil or lavender work, too)
  • 2 cups cherries, rinsed and pitted
  • Almond Crumble
  • 2 tablespoons coconut oil
  • 1 cup almond flour
  • ¼ cup chopped almonds

Preparation

  • Chia Pudding: Pour the almond milk in a large jar with a lid. Add 7 tablespoons of chia seeds and the vanilla. Close the jar tight and shake vigorously as it is key to agitate the chia seeds. If the seeds sink to the bottom, stir well with a spoon. Allow to sit overnight. The next day, check the consistency and if the chia pudding, it should be like a loose pudding. For a thicker consistency, add 1 more tablespoon, shake well and allow to sit for another hour. Stir in agave and lemon zest.
  • Compote: In a medium-sized saucepan with a lid, bring the water and agave to a boil. Lower the heat and add the rosemary and holy basil. Lower the heat to a slow boil and reduce to half the volume, about 10 minutes. Turn off the heat. Strain the liquid into a small bowl using a sieve and remove the herbs. Return the liquid to the pan and add cherries. Cook 5 minutes over medium low heat until cherries are tender.
  • Almond Crumble: Heat coconut oil in a large nonstick skillet over medium heat. Add almond flour, and cook 10 minutes until it becomes browned and toasty, stirring occasionally. Add chopped almonds.

One Response

  1. Marnie Schwartz says:

    Jodi,
    For the compote, 1/4 C or 1/4 Tb holy basil? Todah!

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