Douceurs
Divine chia yogurt
2 bowls
This is my favourite morning yogurt — a living yogurt. On contact with plant milk, chia wraps itself in a gel: its mucilage, a prebiotic fibre that hydrates, satisfies and feeds the microbiome. We do not really digest the little seed, and that is exactly right: its gift is not its nutrition label but its living fibre, and the bond with the living it revives in us. I devoted a whole article to it on levegetalien.fr — 'The Body as Carrier'. Here, I make it divine.
Ingredients
- Base: 3 tbsp chia seeds, 250 ml plant milk (almond, coconut, oat) or coconut yogurt, 1 tsp maple syrup or a few blended dates
- To augment (any of): 1 tbsp goji berries, 1 tsp raw cacao, 1 tsp matcha, a few drops of rose water or orange-blossom hydrosol (Épices Shira)
- To scatter: fresh seasonal fruit, hemp seeds, raw cacao nibs, rose petals
Method
Mix the chia with the plant milk and syrup, whisk at once then again after five minutes to avoid clumps. Let it set in the fridge overnight (or at least two hours): the seed swells and forms its gel. In the morning, perfume it — rose or orange-blossom water for the floral version, matcha for the green tonic version, raw cacao for the chocolate one. Layer in a bowl or glass with goji and fruit, scatter with hemp seeds. Raw, never heated.
Endozoochory — the living seed
Forever, plants have entrusted their seeds to the digestive tracts of animals to travel and sprout further: this is endozoochory. Our body, too, is a carrier of the living. Eating a living seed — chia, berry, tomato — revives this bond with nature, largely lost in winter. Chia's true gift is not its interior (which passes intact) but its gel: a prebiotic that hydrates and feeds the microbiome. Read: 'The Body as Carrier' on levegetalien.fr/articles/corps-passeur-graines-vivantes.