Tiger Nuts reworked into two delicious recipes - a classic Chia Pudding and Winter Persimmon Salad, tossed with black rice, avocado and arugula. A quick breakfast paired with a simple salad for the busy holiday season.
When you get an email from a company called Organic Gemini (your astrological sign) with the title, ‘Tiger Nuts’ (come, again?) you immediately open praying that what you just clicked on is not a massively inappropriate spam or email hacker about to hit your laptop hard.
Instead I was completely off, really off. Because after I googled Tiger Nuts I remembered that I had actually tried Tiger Nuts before. And they were good. Very good. So good that I couldn’t pass up an opportunity to explore more of this bizarrely named vegetable (!). Yup, not a nut but a very small vegetable and a healthy one at that. They’re a great source of fiber, protein, carbohydrates and prebiotics. What you have here are two recipes that highlight Tiger Nuts – both simple enough, opening the recipe door to this unique vegetable.
For the first I used their namesake product, Raw Tiger Nuts, as milk instead of its more commonly used, snack form. The nuts are soaked and blended until creamy and so closely reminiscent of macadamia milk. Aside from its buttery mouthful, it leaves you with an unexpectedly sweet after note. A creamy, frothy and sweet milk that works beautifully on its own or layered with granola and fruit. Quite the quick breakfast.
The second recipe is a warming salad that I’ve revisited all fall and winter long. One that is quickly elevated just by the sprinkling of Shredded Tiger Nuts. The shredded nuts, once again, adds a touch of sweetness that pairs well with the nutty black rice, creamy avocado and pomegranate seeds.
Tiger Nut Chia Pudding
Prep Time: 5 minutes | Cook Time: Overnight
Ingredients for the Chia Pudding:
- 1 cup homemade Tiger Nut Milk (use this exact recipe – instead of almonds replace with Tiger Nuts. You will have the exact same milk recipe)
- 3/4 cup raspberries (or any berry)
- 3 tablespoons of chia seeds
- 1/2 ripe banana
- small handful of my Cinnamon and Raisin Granola
- 1 tablespoons honey
Start by adding the Tiger Nut milk, chia seeds, honey and fruit to a small bowl and mix well. Then simply place the chia seed pudding into the refrigerator to expand and settle overnight or for at least 1 hour. First layer with the granola, chia pudding and top with any fruit - store in an airtight container (I use a mason jar) and take to work or university for a delicious breakfast or lunch.
Prep Time: 5 minutes | Cook Time: 3 minutes
Ingredients for the Winter Persimmon Salad:
- 1 & 1/2 cups of arugula
- 1 persimmon
- small handful of hazelnuts (or any nut)
- 1 small handful of Shredded Tiger Nuts
- handful pomegranate seeds
- small handful of black rice
- 1/2 avocado
Ingredients for the Turmeric Dressing:
- 3 tablespoons of olive oil
- 1/2 tablespoon honey
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon of tahini
Simply cut all the fruits and toss into the arugula salad. Then dress with as much dressing as you would like!
I hope you guys get to try Tiger Nuts in any shape and form this holiday season! They are a versatile product that can easily fit within any festive recipe. I'm planning on whipping up a holiday cookie and waffle recipe with their Tiger Nut Flour for next week.
Enjoy you guys and be sure to tag 8thandlake on Instagram so I can see how you make your creations! #8thandlake.
Big Love from SF,
Disclaimer: This post was sponsored by the lovely brand, Organic Gemini. I was compensated in Tiger Nut products but all opinions are my own and I only share products or brands I believe in and trust. Catch up with them on @organicgemini #organicgemini