Picture this - a diet of insufficient sleep and too much caffeine. Blisteringly hot nights which leave you sweaty and sticky. Having to stay up late to finish assignments thanks to activities meant to help us "build discipline". And the worst bit - having no appliances to cook with, and only a microwave and refrigerator on hand.
Hello July, and hello boarding.
Sometime ago, I was moaning on about this. Now, it's back, with too much sugar being thrown into the mix. I'm not kidding. Sugar-high is REAL. Anyhow, it's been an insane week, with so many things going on for me on top of the usual schoolwork. I'm just glad to be home for the weekend.
Anyhow, an update on my internet coming-and-goings : I've got an interview article published on Browse Knots - check it out here - which was so fun to do. Also, how are y'all liking the new design of the blog?
This recipe is perfect for boarding, busy schedules and hot weather. Minimal ingredients. Minimal preparation. Minimal appliances. Can I get a WOOP-WOOP?
I won't go on to expound on the goodness of chia seeds blah blah, but it does prove to have a lovely goopy texture with the crunch from the seeds and a mild vanilla flavor. The rhubarb proves to be a good addition, being both sour and sweet and complements the nuts so well, having a spicy fragrance and crunchiness.
The beauty of it all is that you can have it either slightly soup-ish or like a thick, sludgy smoothie, which is when the yogurt comes in. Use soygurt or coconut yogurt in the place of conventional greek yogurt, if wished, or add a little ice cream for that indulgently sweet flavor.
Chia Pudding, Rhubarb Compote & Spiced Almonds
makes 1 bowl (with extra nuts)
takes a night / 20 minutes make time / a night sitting time
To be continued.