As Ramadan draws near, we’re going to share recipes from chefs from our favourite restaurants and hotels in Doha.
Zulal Wellness Resort's executive chef Michael Davies shares a chia pudding recipe made from pumpkin seed milk.
Pumpkin seed milk happens to be Davies’ favourite seed milk to make. He says, “Pumpkin seeds are high in tryptophan, magnesium, chromium, iron and zinc. They help satisfy hunger, keep cravings at bay and can help improve our mood. Cardamom is packed with nutrition but also adds a beautiful flavour.” Freshly made pumpkin seed milk will keep for around three days.
This recipe lasts a couple of days once made and is diabetic-friendly.
For the pumpkin seed milk
100g pumpkin seeds (preferably organic)
Seeds from 3 or 4 cardamom pods
400ml filtered water
Sweetener of your choice
A pinch of mineral salt
A sieve or cloth/nut milk bag and a bowl
1 Soak the pumpkin seeds to make them easier to digest (soaking reduces the level of phytic acid and removes enzyme inhibitors). Leave them for two or three hours, discard the soaking water and rinse.
2 Blend together all ingredients in a high-powered blender.
3 Rest the sieve or milk bag on top of bowl and pour blended ingredients through.
4 If using a sieve, press milk through with a wooden spoon. If using a milk bag, squeeze through the bag. The pumpkin seed milk is ready to drink. Pour milk into a bottle or jar and keep in a fridge.
For the chia pudding
MAKES THREE PORTIONS
40g chia seeds
Stevia to taste
1 tsp baobab
5 drops vanilla extract
Berry puree (or any other fruit puree)
A few berries
Coconut yoghurt or any yoghurt of your choice
1 To make three portions of chia pudding, place all the ingredients except berries, yoghurt and fruit puree in a bowl and whisk together for a few minutes.
2 Layer up the glass with a few spoons of chia, some berries, berry puree and yoghurt - repeat until glass is full. You can add edible flowers and crunchy cinnamon coconut flakes (to make the coconut flakes – soak a handful of coconut flakes in water for an hour. Rinse, then coat in yacon and cinnamon. Place on dehydrator and dry until crispy).