Happy Spring Parfait
Here we are in the midst of Spring and all I keep hearing others talk about is this longing for Summer. Some even talk about it as if it's already here. I'm curious, what's the aversion?? Rain, Allergies, Transitions??? To me, seasons are perfectly ordered and are elementally specific to many of life's processes. Sure I'm aware of climate shifts but how can we fully embody the fruits of our specified Summer without thoroughly walking the growing steps of Spring(actual or metaphoric). So I decided this food story needed a Happy Spring title in honor of ALL that's good NOW and layer its wisdom up in a yummy Parfait.
The first part of this year(well the last 6 months really) have been super challenging for many reasons and for many people. If you have followed my own journey though prior stories or social accounts you will have received a glimpse of why. But what I do know and lean into is this...embrace each moment no matter how painful or sad because leap frogging through life will only bring you back to where you truly stopped living. My motto has always been be present with where you are now and how you're feeling. To allow the seasons, however they play out, to be your guide and to awaken your beautiful truth.
So with that, let's get started with this week's food adventure. Happy Spring Parfait featuring Tarragon Strawberry Jam, Coconut Toasted Oats, Almond Yogurt and Cashew Chia Pudding. Keep reading to grab the recipe and check out the video below of putting it all together.
Here's what you'll need to get started...
Tarragon Strawberry Jam
Strawberries 2 pints(cored)
1/2 cup Sugar
2 tsp Vanilla
2 Tbsp Dried Tarragon
2 Tbsp Lemon Juice
In a sauce pan add cored Strawberries, Sugar, Vanilla, Tarragon, and Lemon Juice. Give it a quick mix. Heat on high till bubbly then reduce and let simmer till desired consistency. Remove from heat and place in a glass jar to cool then refrigerate.
Coconut Toasted Oats with Almonds
1 cup Oats
1/2 cup Coconut Shreds
1/2 cup Almonds
Place Oats, Coconut Shreds, and Almonds on a baking sheet and toss together. Bake at 350 till lightly golden.
Cashew Chia Pudding
1 cup Cashew Milk
1/4 cup Chia Seeds
1/2 tsp Almond Extract
Place Cashew Milk, Chia Seeds, and Almond Extract in a glass jar. Stir vigorously several times till mixture starts to thicken. Refrigerate overnight.