Best Spring Posts 2025 | Certified Coach Ceylan Yoga, Nutrition & Ayurveda Coaching Fri, 07 Jan 2022 15:54:54 +0000 en-GB hourly 1 https://www.ceylanayik.com/wp-content/uploads/2021/03/ceylan-ayik-100x100.png Best Spring Posts 2025 | Certified Coach Ceylan 32 32 Strawberry Chia Pudding with Coconut https://www.ceylanayik.com/strawberry-pudding-with-chia-coconut/ https://www.ceylanayik.com/strawberry-pudding-with-chia-coconut/#respond Thu, 24 Jun 2021 19:50:50 +0000 https://www.ceylanayik.com/?p=2711
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Strawberry Pudding with Chia & Coconut

It’s summer time! It is the season of Pitta, lots of fire and water around. Here is a cooling, refreshing pudding idea, for breakfast or dessert or as a snack. Ayurveda teaches to pay attention if a food is cooling or heating and advises to consume them in the right season and temperature – to support balance and harmony in your wellness.
Coconut for example is a cooling fruit and better be eaten when it is hot-summer. It is not advised to eat& drink coconut during cold weather.
Geneva is going through phases of very hot weather followed by crazy storms! I feel like we are living in a tropical country now!
So I made 2 versions of this pudding, one is simply mixing chia seeds with coconut yogurt and adding strawberry jam I made before and topping with almond butter and date syrup before serving.
The second version is high protein since I added vegan protein powder to boost some energy! Mixing in the jam and almond butter also made it better taste!
I love this pudding with mango puree as well so use mango instead of strawberry or any type of berries.
So enjoy your summer healthy pudding and cool down a bit to balance your Pitta dosha. More cooling ideas are coming as I made many experiments lately with teas and smoothies!
Course Dessert
Cuisine International
Keyword Ayurveda
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people
Calories 128kcal

Equipment

  • pot
  • pan

Ingredients

  • 3/4 cup Coconut yogurt
  • 1 tbs Chia seeds
  • 1 tsp Almond butter
  • Coconut shreds or shaves to decorate
  • Date or maple syrup to taste
  • Pinch of cinnamon, cardamom and fennel powder
  • 1 tbs Vegan Protein Powder (Optional)

Strawberry Chia Jam

  • 1 cup Strawberries (Cleaned)
  • 1 tbs Chia seeds
  • Date or maple syrup to tast

Instructions

  • For the strawberry jam, simply add berries, 1tbs of date or maple syrup and chia seeds into blender, mix and then pour into a pan.
  • Cook for about 15 minutes on low heat.
  • Cool down and place in a jar and store in the fridge for about 1-2 weeks (so make small batches).
  • You can also make the same mix and not cook as well.
  • I prefer cooked fruits for better digestion and it is up to how your digestive fire is.

2 Methods for Your Pudding:

  • 1st method. Simply mix chia seeds with coconut yogurt in a bowl and keep it in fridge overnight. Next morning top some strawberry jam, almond butter and date/maple syrup.
  • 2nd method. Add almond butter, chia seeds and strawberry jam into coconut yogurt, mixed well and add protein powder if you like. Keep it in fridge all night and enjoy next day with some coconut shred decorations.
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]]> https://www.ceylanayik.com/strawberry-pudding-with-chia-coconut/feed/ 0 Artichoke Season https://www.ceylanayik.com/best-artichoke-recipe/ https://www.ceylanayik.com/best-artichoke-recipe/#respond Tue, 27 Apr 2021 21:41:56 +0000 https://www.ceylanayik.com/?p=1989
best artichoke recipe
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Artichoke Season

This was the last meal before the taste and smell were gone due to Covid, so this photo is so precious! You can imagine how someone called Fitgourme feels when the taste and smell are gone! And the biggest fun in Quarantine is of course food! Thank God I have a tiny kitchen, I can cook almost as I wish. Plus mom supports and sends me my favourite food. I am very lucky to enjoy the first 7 days like that.
As it is the season, the other day my mother sent artichoke with peas and onions. Before that, she had cooked quinoa for the first time in her life with a bit of complaining while cooking, “Oh dear, how do you cook this mushy stuff? Why don’t I make you a bulgur pilaf with tomato and pepper"
I added some sprouted and steamed mung beans (yes, even in the quarantine kitchen, there is something soaked in the water every evening :), dried tomatoes and greens to quinoa.
Then I stirred the fermented lemon sauce (from Datca Kocamar), and it was a real feast. I loved this sauce, which contains fermented lemons, red / black / pink pepper, bay leaf, rosemary, sea salt. And it is the only taste that gives me a bit of sensation even though I can't taste and smell anything right now!
My mother's artichoke, on the other hand, was cooked in a very classical Turkish way, with onions, peas, lemon juice and lots of olive oil (plus I am sure she also secretly put sugar in it).
As I am also mostly doing an Ayurvedic Spring Cleanse with @lauraplumb these days, this “Istanbul meal” felt like a nice indulgence in between!
Course Main Course
Cuisine Mediterranean
Keyword Ayurveda
Prep Time 1 hour
Cook Time 25 minutes
Servings 2 people
Calories 179kcal

Equipment

  • pot
  • pan

Ingredients

  • 4 Artichokes (Cleaned and kept in water with lemon juice)
  • 1 small Onion (Thinly Sliced)
  • 1 Lemon Juice
  • A Handful of Peas or Fresh or Soaked Fava Beans
  • 2-3 tbsp Olive Oil
  • Pinch of salt and pinch of sugar if you like
  • 1 tbsp Flour
  • Fresh herbs like dill, parsley, mint

Instructions

  • Sautee onions in olive oil until they are translucent
  • Add artichokes and place peas/fava beans on top
  • In a small bowl, whisk flour, salt, and sugar with 1/2 cup of water and spread over the artichokes. Add some more water if necessary – not covering them but just under the level of artichokes. Some like to use orange juice instead of using sugar-water mix and that also tastes nice
  • Cook over low heat until artichokes are soft enough about 20minutes
  • Add lemon juice and turn off the heat
  • Eat warm or cold and decorate with fresh herbs
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