Overnight Berry Chia Parfait
By Amy Crawford
It is with absolute pleasure that I announce the days of standing on my feet for hours, washing dishes, creating and re-creating recipes, washing dishes, taste testing, washing dishes, styling and photography - temporarily over! Now this isn't to say I haven't enjoyed this part of the recipe book process but let's be honest, it's been in the process for 7 months now and if any book deserves some air time this one does. For those that aren't aware I lost the entire first draft of 70 odd recipes back in February after 5 months of solid work (you can read about that little incident and how I dealt with said incident, here). I took a two week break and started all over again and whilst this is to be a smaller version of the original it has indeed been a substantial project in the making. For anyone eagerly awaiting it's arrival (hoping there's at least a handful of you out there?!) it's due for completion and launch towards the end of May. Not long at all in the scheme of things. I'll be very sure to keep you in the loop about that!
If I was to go through this initial process again I would do things a little differently. Here's how:
- Write (successful) recipes down as you make them or ASAP whilst it's in your head. Whether you like it or not you have to include exact measurements in a book and having to re-make recipes simply to sort out the measurements can be a costly and timely exercise!
- TYPE UP THE RECIPES AS YOU GO! Okay...a selection of friends will scoff at this given I have not done this at any part in my process but I PROMISE them all I will next time! I am sitting here with 40 odd recipes hand written on a pad that I have to now type up. The first 70 were lost on scraps of paper..you would think I may have learnt. For my next book I am going to commit to typing every afternoon to have them safely stored...and backed up. Promise (Bee & Jaz, take note).
- If you are doing your own styling and photography and you have a typical 'theme' have your camera at hand when you cook and snap away during the year. Saves having to make all the dishes again simply for the shoot.
I think it's high time I shared a recipe with my supportive (and terribly patient) followers so today I have decided to share a recipe that will actually be included in my eBook. I love it's simplicity and I'm sure you will too.
3/4 cup almond milk (or milk of choice)
1/4 cup berries (I used frozen blueberries, raspberries and strawberries)
3 tablespoons chia seeds
1 tablespoon natural yoghurt
1 teaspoon maca powder
1/2 teaspoonn vanilla powder or a few drops of vanilla essence
Stevia or rice malt syrup to taste
Throw all of the above in a blender and blend well. Pour into a glass and pop in the fridge over night. Top with whatever tickles your fancy and grab a spoon!