Have you ever smelled trees so strong that they make an imprint in your memory? That is what happened to me this summer when I found myself in Schwarzwald, AKA the Black Forest in Germany. I wanted to see this mountainous region with dense evergreen forests that my Grandfather seven generations back had left, coming to America in 1738.
For years I have thought about what this part of the world would look like. My imagination was fueled by family stories, the Brothers Grimm’s fairy tales and my parents cuckoo clock that hung diligently on our wall. Little did I know, this forest would far exceed my expectations.
We stayed on a family owned and operated farm, Wolfach with a donkey named Hansey.
This was the perfect spot to experience local living in the heart of the forest. While tromping around in the woods one day, I stopped to see what kind of tree a neighbor had growing.
To my surprise, it was a pomegranate! This was a very exciting moment for me because I had never met a pomegranate tree before. So there we stood, on the side of a mountain, listening to the creek babbling below, and enjoying each other’s company.
Fast forward to now with the start of the holidays when I can finally find fresh pomegranates at the market. This is why I haven’t shared this recipe with y’all yet. Now that I have a pomegranate supply, I am enjoying it to the fullest while it lasts. This recipe is one of my favorite ways to eat these red, juice-filled seeds. I think you are going to love this recipe for its simplicity to make. It is a good one to let the kiddos make alongside with just three ingredients that you stir together. We eat it as a perfect porridge in the morning or for a snack.
You have probably noticed by now that I love to look at the benefit and purpose of what I am eating, so let’s take a quick look at how helpful pomegranate and chia can be.
Pomegranates have been used for their antibacterial properties since biblical times and for thousands of years in Ayurvedic medicine. Modern research has shown us that “ pomegranates and their extracts may serve as natural alternatives due to their potency against a wide range of bacterial and viral pathogens”. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3671682/
Especially in the winter months, I love adding preventative measures to avoid getting sick. Eating pomegranate is a great way to boost your immune system. It is rich in vitamin C and anti-inflammatory compounds. You will also be giving your body protein and folic acid with this fruit.
I am going to go way back here. Who remembers chia pets? Cha-cha- chia! Not only are chia amazing at growing sprouts, but they are also full of Omega-3 fatty acids, protein, fiber, iron, and calcium. I find the combination of pomegranate and chia to be foods that make my body happy on a cellular level.
Cha-cha-chia pomegranate porridge pudding
You will need these ingredients:
1. Peel the pomegranate and place seeds in a bowl.
2. Place chia and milk on top of the pomegranate and stir.
3. Let it sit for at least 10 minutes.
Step by Step
1. If you have been intimated by the pomegranate, not to worry. It is more fun than peeling an orange. Inside its thick skin, you will find a white membrane that holds hundreds of juicy and crunchy seeds. Simply cut the fruit in half and separate the seeds from the membrane.
2. When chia is mixed with a liquid it activates to come alive. You can see it right before your eyes as it expands and becomes gelatinous.
3. You can make this recipe the night before and let it sit in the refrigerator until you are ready to eat it. If you do not eat everything at once it will keep in an air-tight container for up to three days.
Peace and pomegranates,