1 bunch asparagus
2 c frozen peas
1/2 c mint, finely chopped
2 Tbsp olive oil
sea salt and pepper to taste
Steam asparagus and place into an ice bath for a few minutes. Take out, dry and chop into 1” pieces. Meanwhile, blanch peas for 2 minutes in the hot water from asparagus, then giving them a quick ice bath. Combine all ingredients.
8 figs, quartered
2 Tbsp ricotta, broken into smallish pieces
1/3 c pumpkin seeds
1 Tbsp honey
Roast pumpkin seeds in a small frying pan while preparing the other ingredients. It will take just a couple of minutes for the seeds to turn golden and to start popping. Turn off flame immediately. In the meantime, place the figs into a bowl and cover with crumbled ricotta. Drizzle with honey and sprinkle with pumpkin seeds.
1/3 cup chia seeds
2 cups rice milk, or milk of choice
1/2 Tbsp vanilla extract
1 glass container with lid
Combine ingredients in the glass container. Cover with lid and, holding tightly, shake up the contents. Leave the pudding in the refrigerator for 3-4 hours, shaking it a few more times, especially during the first couple of hours. To serve, garnish with granola, fruit, jam or a drizzle of honey.