Masala holds a special place in my heart, one that is warm, silky and spicy. One, where cocoa with marshmallows, my mom’s hot soup and grandmother’s pies found settlement. My grandmother is long gone, but I will never forget the taste of her pastry. Masala brought back the memories of a first date that I had in an Indian restaurant when I didn’t want both the evening and the tea in my cup to end. When it was -20 degrees outside and it seemed that all wonders of the outside world had ceased to exist. I still used to drink milk back then. It is nice knowing that masala doesn’t lose anything when made on plant milk. It is just as creamy, and it calls you into the fascinating world of aromas and flavours, pure Indian ecstasy.
Oat chia pudding – an entity that urges inventive culinary prodigies from all over the world to experiment with it. Not unlike hummus, it benefits from anything you decide to supplement it with and is happy to be your partner in a world where healthy living has overtaken the human minds but tastes and smells still matter.
The combination of masala and chia pudding is a union between two complex pilgrim souls. When they find each other, they will bring long health and harmonious sounds of dawn mantras into your life.
(Makes 6-8 servings)
50 gr chia seeds
100 gr rolled oats
20 gr shredded coconut
250 ml oat cream
400 ml water
40 gr coconut sugar
5-6 cardamom pods (only the seeds, grounded)
½ tsp ginger powder
4 tsp turmeric powder
Himalayan salt (to taste)
Fresh mango (for serving)
Maple syrup (for serving)
- Mix all dry ingredients together. Separately combine oat cream and water, and to the dry mixture and thoroughly whisk together leaving no clumps.
- Transfer to a sealable food container, put the lid on and refrigerate overnight.
- Serve with fresh mango and maple syrup.