This Tie-Dye Tropical Turmeric Chia Parfait is a fantastic vegan recipe that you can prep in advance to make mornings smooth and easy. Loaded with fruit, dairy-free coconut yogurt, turmeric – perhaps one of my all-time favourite spices – and chia seeds, you’ll feel ready to take on the day after eating it. Plus, it’s super bright and colourful, which is always a bonus!
Culinary Nutrition Expert Jennifer Barr of Toronto, Ontario created and donated this delicious recipe to From Scratch Cooking 2019. This is the annual e-cookbook for charity created by the Academy of Culinary Nutrition. Sometimes, the world’s problems seem overwhelming and insurmountable. Whenever I worry about the collective ‘us’, I remember there are thousands of people creating meaningful change daily and that every choice counts. I am fortunate to be part of a passionate community through my business and the Academy of Culinary Nutrition, the school I founded in 2014. We are now at over 2,100 alumni worldwide and each year, I’m honoured to share their delicious recipes with you and support amazing causes at the same time.
Rich in some of my favourite herbs and spices, including turmeric, ginger and turmeric
Great for meal prepping
If you haven’t checked out Jennifer’s Instagram, you really must. She’s a champion meal prepper and her weekly doses of gorgeously prepped meals and snacks will inspire you to get in the kitchen immediately.
1 cup freshly ground rye flour (I bought rye kernels and ground them in my magic bullet- though you can always just get rye flour)
1 cup cold water
cheesecloth (available at your local health food store or hardware store)
3 cups (more) freshly ground rye flour
For the Sourdough Bread
4 cups of sourdough starter
6 1/2 cups of fresh ground flour (I used spelt, can also try kamut or hard wheat)
1 1/4 Tbs sea salt
1 1/4 cups water
For the Starter
Grind 1 cup flour and let sit to cool.
In large bowl, mix flour with 1 cup of cold water (mixture should be soupy- like pancake batter).
Cover with a double layer of cheesecloth and secure with a rubber band (or braided grass if you want to get real earthy).This allows yeasts and bacteria to get in but will keep bugs out.
In warm weather and if you live in an unpolluted area (I suppose Parkdale doesn’t cut it), you can keep the bowl outside in the shade (though bring it in at night).
Otherwise keep in a warm open area inside – really open because it does get ‘aromatic’.
Every day after for the next six days, transfer starter to a clean bowl and add another 1/2 cup of ground flour and enough water to keep it soupy.
Cover and let stand.
After a few days it will begin to bubble, get frothy and a wee bit stinky.
After seven days you are ready to get baking. You will now have about 6 cups of starter.
The sourdough bread recipe requires 4 cups. Take the remaining 2 cups and store in the fridge or freezer for later.
To start a new batch of starter, place the 2 cups of leftover starter in a clean bowl. Add 1/2 cup freshly ground rye flour plus water each day, changing bowls until 6 cups are obtained (about 3 days).
For the Bread
Starter should be at room temperature and gone through the frothy stage.
Place starter, salt and 1 cup of water in a large bowl and mix until salt is dissolved.
Slowly add the flour. Towards the end you will have to roll up your sleeves and dig in with your hands. You may also need to add a touch more water.
Knead the dough in the mixing bowl by pulling and folding over for 10 to 15 minutes.
Cut or shape loaves into desired shape or place into two well buttered or oiled loaf pans.
Cut a few slits in the of the dough.
Cover and let rise for 4 -12 hours depending on the humidity outside.
Bake at 350 for about an hour. Allow to cool before slicing.
Bread will keep for up to a week without refrigeration.
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