Ingredients
- 1 ½ cups unsweetened almond milk, plus more if needed
- ½ cup chia seeds
- ¼ cup light agave nectar
- ¼ cup amaranth
- 1 to 2 cups fresh mixed berries (any combination of blackberries, blueberries and raspberries)
- ¼ cup crushed manzanita berries (optional)
- Small fresh mint sprigs, for garnish
STEP 1
Whisk 1 1/2 cups of almond milk, chia seeds, and agave. Let mixture soak in fridge for at least one hour or, if possible, overnight. This allows the snack to have a rich, creamy texture.
Step 2
As the pudding soaks, cook the amaranth using a heated skillet. It takes about 2 minutes for the seeds to cook and pop. Once ready, allow the amaranth to sit in a room temperature container.
Step 3
Serve the dish by whisking the pudding and breaking up the chia seeds. Top with your choice of berries and manzanita berries (for a tangy kick), popped amaranth, and mint springs
This dish is based on many ingredients native to the Ohlone region -- such as manzanita berries and chia seeds -- as well as ingredients native to Latin America -- such as agave and amaranth.
Sean Sherman's recipe adaptation is a decolonial move that chooses to include flavors native to American indigenous populations. His work is done to reclaim culinary expertise in a community that is often silenced and overlooked. By making indigenous adaptations to popular food, Sherman is breaking barriers in food culture.
Credits:
Created with images by Ana Tavares - "Matcha Green Tea Pudding" • Kaffee Meister - "untitled image" • Toa Heftiba - "Chia Pudding"