Chia Seed Pudding with Sunflower Seeds and Berries

I can’t count the number of times that somebody has told me I should eat more omega-3 and that I should make sure Xavier gets a lot in his diet. This is not news to me but it’s easier said than done for somebody who can smell salmon from a mile away. I actually tried to give Xavier sardines when he was a baby in hopes that he would learn to like them from an early age and avoid my fate of gagging every time I see them. However, he’s my son so he gagged too. Good boy.

I had pretty much given up on omega-3 when along came chia seeds. Chia, more famously known in its Chia Pet form, is packed with these fatty acids, along with fiber, protein and other nutrients. It’s ant-inflammatory and stabilizes blood sugar levels by slowing down the rate at which carbohydrates are digested. It’s my new hero.

Chia seeds can be turned into a great warm breakfast cereal. Heat up 1.5 cups of almond, soy, coconut or regular milk until hot but not boiling. Stir in 4 tablespoons of chia seeds and let it sit for 5 minutes. It will turn into a jelly-like porridge. I realize this sounds gross but once you toss in some toasted sunflower seeds, a drizzle of honey, berries and ideally a spoon of coconut butter, this super food turns into a really awesome breakfast.

Palak Paneer

When Carolyn and I traveled around India a million years ago, we were temporarily vegetarians. Rumor had it that sticking to vegetables decreased your chances of Delhi Belly. The experiment failed. However, if there is one country to be a vegetarian in, it’s India. One of my favorite dishes was Palak Paneer. It’s mellow and comforting in the same way lasagna is. I finally got around to making it and now have one more vegetarian dish firmly in the rotation. Cut 12 ounces of paneer into ½ inch cubes and brown in a tablespoon of butter. Sautee two chopped onions until they are soft. Add 3 chopped garlic cloves, one tablespoon of grated ginger, a generous pinch of turmeric and one tablespoon of a spice mixture made up of the following: cumin, coriander, mustard seeds, red pepper flakes, cardamom, and cloves. If you have at least 3 of those, it will be tasty. Cook for a few minutes and then add 1 ½ pounds of spinach. Frozen spinach actually works great in this recipe but if you use fresh spinach, chop it very finely. Once the spinach is wilted, add something creamy. Some recipes call for yogurt, milk or buttermilk. I happened to have a bit of cream cheese and some milk so I added a bit of both. Toss in the paneer and squeeze a fresh lemon over it. Serve with rice.

Deviled Eggs a la Spotted Pig

There is no better way to use up old Easter eggs than making deviled eggs. They are also a great dinner party snack if you have more time than cash on your hands. The Spotted Pig makes a damn good deviled egg so I followed their recipe.

Place 12 eggs in single layer in a saucepan. Cover with cold water, bring water to a simmer, shut off the heat and let them stand for ten minutes. Peel under cool running water. And don’t get a paper cut from the shell. Ow!

Combine egg yolks, 3 tablespoons olive oil, 1 tablespoon mayo or yogurt, 1 tablespoon Dijon, 2 teaspoons white wine vinegar and one teaspoon malt vinegar in a food processor. Blend until smooth adding more oil if necessary. Season with salt.

Transfer mixture to a plastic Ziploc and cut a small hole in the corner. Fill the empty egg whites with the puree and try to make dramatic tails! Sprinkle with salt, red chili flakes, chives or something else with color.