TENDING the TABLE

Almond Chia Pudding with Roasted Grapes

Lindsey,

Congratulations! You’re about to be a mom. For many months you’ve nurtured, nourished and cradled the life inside you. Your child has grown into a beautiful, perfect being and is ready to enter the world. I have no doubt that you, with your kind heart, generosity, compassion, and strong values, will raise a child capable of making a difference. In honor of your baby’s birth I wanted to share one of my favorite poems with you. May your family be blessed with happiness, health, strength, boundless love and contentment.

Sending lots of virtual hugs as you begin this new journey.

Sasha

Winter By Mary Oliver

And the waves

gush pearls

from their snowy throats

as they come

leaping

over the moss green,

black-green,

glass-green roughage-

as they crumble

on the incline

scattering

whatever they carry

in their invisible

and motherly hands:

stones,

seaweed,

mussels

icy and plump

with waled shells,

waiting

for the gatherers

who come flying

on their long white wings-

who comes walking,

who comes muttering:

thank you,

old dainties,

dark wreckage,

coins of the sea

in my pockets

and plenty for the gulls

and the wind still pounding

and the sea still streaming in like a mother wild with gifts-

in this world I am as rich

as I need to be.

This post was created as part of a virtual baby shower for Lindsey of Dolly and Oatmeal. The pudding is flavored with sweet almond extract and packed with protein. The grapes are roasted with cozy fall spices and the granola and pine nuts add a little savory crunch. It’s a delicious combination of textures and flavors and whips up easily for breakfast or dessert.

Check out the links below for some more great recipes created in Lindsey’s honor.

Sweet Potato Millet Pancakes | The Full Helping
Mushroom and Kale Tacos | Brooklyn Supper
Butternut Squash French Toast | Edible Perspective
Chocolate Chip Ice Cream Sandwiches with Honey Olive Oil Ice Cream | Cake Over Steak
Roasted Green Tomato Soup with Herbed Oil | With Food + Love
Tart Cherry, Chocolate & Hempseed No-Bake Oat Bars | Kale & Caramel
Dark Chocolate Hummus | A Couple Cooks
Maitake Steaks with Cauliflower Purée | O&O Eats
Cucumber & Chamoe Melon Salad | Two Red Bowls
Strawberry Rhubarb Jam | The Sugar Hit
Miso Edamame Hummus with Baked Furikake Sweet Potato Chips | Fix Feast Flair
Mini Hazelnut Cakes | I am a Food Blog
The Magic of a Mandolin: Vegetable Carpaccio | Eat Boutique
Almond Chia Pudding with Roasted Grapes | Tending the Table
Peanut Butter and Dark Chocolate Puffed Millet Bars | Heart of a Baker

Almond Chia Pudding with Roasted Grapes

Serves 2

INGREDIENTS

1 1/2 cups unsweetened almond milk

2 tablespoons maple syrup

2 teaspoons almond extract

pinch of salt

5 tablespoons chia seeds

8 oz concord grapes or black grapes

1/4 cup cocchi americano or white wine

1 tablespoon honey

1 cinnamon stick

1 tablespoon cardamom pods

1 tablespoon chopped ginger

granola and toasted pine nuts to garnish

PROCEDURE

Combine the almond milk, maple syrup, almond extract, and salt in a medium bowl and whisk to combine. Sprinkle the chia seeds over top and whisk to distribute the seeds and prevent clumping. Let sit for 30-40 minutes, stirring every now and then to prevent lumps from forming.

Meanwhile roast the grapes. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment. Place the grapes on the baking sheet and set aside. Combine the cocchi, honey, cinnamon stick, cardamom, and ginger in a small sauce pan and bring to a simmer over medium heat until the honey has dissolved, 1-2 minutes. Pour the syrup through a sieve, evenly over the grapes, discarding the spices. Roast for 10 minutes, until the grapes are soft and bursting. Remove from the oven and let cool slightly.

Once the pudding has set, serve, topped with granola, toasted pine nuts and a few clusters of the roasted grapes.