I've been experimenting with the manual setting on my camera. Up until a few days ago, I was totally clueless about, um, everything. IOS? Shutter speed!?!
Lucky for me, my favorite blogger and photo inspiration, Ashley from Edible Perspective, has a weekly photography post. For reasons I can't explain, I finally decided to look over some of her articles and start to experiment with shooting in RAW. There were some major fails (tripods are wayyyy harder than they look) which is good for you because you get to laugh at me. It's mostly trial and error, but I find it really interesting and I feel like my options have opened up a lot. Anyway, I've barely scratched the surface, but I'm excited to keep experimenting and learning.
Here are some of my shots:
It's pudding time.
In a desperate attempt to use up the fresh figs hiding in the back of my fridge, I threw together this amazing chia pudding. Chia seeds are teeny little powerhouses full of fiber, protein, and calcium, and they pack a big dose of omega 3 fatty acids. Aside from all that, chia seeds are neat. And that's what really matters.
When added to liquid, the crunchy/nutty seeds transform into chewy gel-like orbs....kind of like little tapioca pearls. This characteristic allows chia to do useful things like replace eggs in recipes, thicken dressings, and most importantly, make pudding.
See? Neat. Told ya.
This pudding is a perfect on-the-go breakfast. All you have to do is throw (or pour if you're not a risk-taker like me) the ingredients into a jar and leave it for a night in the fridge. In the morning, breakfast is ready to go.
If you're not a pudding-in-the-morning type of person... *cough* weirdo...this also makes a lovely snack or a *gasp* healthy dessert!
Any way you have it, this sweet and refreshing pudding is luxuriously creamy and bursting with coconut flavor. It's sure to please!
Coconut Chia Pudding with Fresh Figs
- 1/3 cup canned coconut milk; full fat is best
- 2/3 cup coconut milk (from a carton)
- 3 tablespoons chia seeds
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
Combine all ingredients and stir.
Stir extra to make up for how easy this recipe is.
Pour into two serving bowls and refrigerate at least 20 minutes or overnight.
Remove from fridge, add toppings, and reward yourself for all that extra stirring.
Notes: Fresh figs are hard to find, so any fruit works. Apricots or fresh berries would be especially good. Also, feel free to adjust the toppings to your liking. There are endless combinations; the sky's the limit for this one!