This date and rose water chia pudding is inspired by Palestinian cuisine and my love for plant-based foods. Sweet and creamy Medjoul dates, almond milk, a subtle touch of rose water and apricot pieces characterize this nourishing treat. It will provide you with the sustenance and energy you need for your mornings, middays, or late evenings. It’s also vegan, sugar-free, dairy-free, gluten-free and a rich source of a variety  of nutrients including fiber, omega-3, protein, calcium, iron, and the list goes on. You simply need this in your life.

You see, some of the most delicious of foods are also the best for your health. And while I am not a vegan, I enjoy a plant-based diet two-thirds of the time as the Mediterranean diet is naturally centered on a variety of plants, vegetables, fruits, and wholesome grains. It isn’t necessarily a more expensive way of life either. It’s only a matter of combining the right ingredients in an efficient manner. This chia pudding for example, requires only a handful of items and takes about 5 minutes to prepare. Simply perfect all around. Go ahead, make yourself a batch, and take a moment to savor the flavors of revitalizing feel-good food.

INGREDIENTS/ SERVES 2

2 cups (470 ml) unsweetened almond milk
3 medjoul dates, pitted and chopped
1 teaspoon rosewater, divided
2 dried apricots or fruit of choice, divided and chopped
2/3 cups (100 gr.) chia seeds, divided
hazelnuts, pistachios or any nut of choice, chopped

METHOD

1. Blitz the almond milk and dates in a high-speed blender until smooth.

2. Divide the date-milk into two bowls and stir in 1/2 a teaspoon rosewater, 1 chopped apricot (or dried/fresh fruit of choice), and 1/3 cup chia seeds into each bowl. Stir the chia seed pudding for a few minutes to separate any lumps.

3. Chill in the refrigerator for an hour and top with fruit pieces, nuts, and honey or maple syrup for added sweetness, optional. Enjoy!