Last year, i spent Thanksgiving on retreat in Maui. I loved meditating outdoors most of the day surrounded by bougainvillea, palm trees, and chirping birds.
The vegetarian Thanksgiving dinner was delicious. For dessert, we had delicious coconut chia seed pudding. In memory of that delicious meal, i made the same pudding at home this year.
Here's the recipe:
1 can of coconut milk
1/3 cup chia seeds
a tablespoon or so of your favorite sweetener (i use maple syrup)
Refrigerate and it's ready in 20 minutes.
When i'm on retreat, i often eat three prunes every morning for regularity. A day's worth of sitting plus not drinking enough water means that my internal digestive tract often slows down and dries out. At a wilderness retreat in 2016, the cook served chia seeds with every meal--no prunes at all. To my surprise, i had lovely visits to the outhouse. Therefore, i'm a big fan of chia seeds, which are high in Omega-3s.
What goes in--so deliciously--comes out in an unrecognizable form. Smooth move.