golden honey passionfruit elixir & a chia pudding

15th August 2016

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A recipe created for  Holmes Place magazine as part of an ongoing concept of seasonal ‘superfoods’ through out the year.

Elixir : a substance, usually a liquid, with a magical power to cure, improve, or preserve something.

This Elixir works as a wonderful topping for your morning yogurt or warm cooked oats. At other times, mixed in with a salad dressing; drizzled over vanilla ice-cream for an evening treat; as a drink, stirred into hot, not boiling, water or gently heated and stirred into milk; or added to smoothies or juices for a flavour kick. Turmeric root is often used in Ayurvedic medicine for its antibacterial, anti-inflammatory, antioxidant and antiseptic properties.   For this elixir, it is combined with the multiple wonderful benefits of passionfruit, honey and ginger, all healing and preventive powerhouses on their own.  

When buying passionfruit, the ripe fruit should be firm and heavy with wrinkled skins, and have a little “give”.  If the skin is not deeply wrinkled, but only shrivelled and unappealing, keep the fruit at room temperature until it is.

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Golden Honey Passionfruit Elixir

Makes 1 cup (240mL)

Recipe adapted from Tara O’Brady – Seven Spoons.

When passionfruit are not in season, replace with an extra ¼ cup honey.

ingredients:

½ cup mild tasting honey, preferably raw

½ cup ripe passionfruit pulp (approximately 6 fruits)

2 Tblsp freshly grated ginger

1 heaped tsp turmeric powder/ 1 Tblsp freshly grated turmeric root

Zest from 1 lemon

2 pinches freshly ground black pepper

Grate the ginger and lemon zest.  Halve the passionfruit and scoop out the pulp and seeds to measure half a cup.  Set aside.

Pour the honey into a jar, add the passionfruit pulp, grated ginger, turmeric, lemon zest and ground pepper.  Stir to combine well.  Allow to stand for 30 minutes before using, or an hour if you can, then cover and refrigerate.  The longer it sits, the more the flavours balance and settle.  Stir before serving.  Use within 1 week.

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Chia Pudding with Berries & Golden Honey Passionfruit Elixir

Serves 2

chia pudding :

2 Tblsp chia seeds

½ cup almond milk/or nut milk of choice

¼ tsp vanilla essence

serving options:

1 cup Greek style yogurt or choice of non-dairy yogurt

2 – 4 Tblsp Golden Honey Passionfruit Elixir

Fresh seasonal fruits, such as sliced peaches/nectarines, strawberries and raspberries, washed and chopped

2 – 4 Tbsp chopped almonds/granola

To make the chia pudding, place the chia seeds, vanilla essence and nut milk in a jar.  Screw on the lid, shake a few times and refrigerate for 30 minutes or preferably overnight.  Stir again before serving.

When ready to serve, divide the yogurt into two individual bowls and evenly spoon over the chia pudding.  Drizzle the Golden Passionfruit Elixir over the top, arrange the fruits and berries, and garnish with fresh mint leaves, toasted almonds or your favourite granola.

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Goodness shared by Stacey

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