Hello, my dear steemit friends. How was the weekend? I really enjoyed my day off yesterday. You can probably guess where I have been. Market, garden, kitchen. My 3 favorite spots in Kep hehe. Ohh and the beach of course. But I didn't have time for that yesterday :(

Though I love our little bakery project, I really miss spending more time in the kitchen. Can't wait till we take the bakery to the next level of serving coffees and smoothies and providing people with healthy breakfast and lunch options. Though we had a horrible start of the year, personally, the second half looks promising and so excited.

I am already experimenting with healthy brekkies and yummy snacks we might put on the menu. This one below is definitely a contender!

Easy, yummy, and super healthy. Just the things we are looking for.

SOURSOP PARFAIT WITH ROASTED CORN CHIA SEED PUDDING AND FRESH TROPICAL FRUITS

I like to make chia parfaits the night before so I have it done in the morning for breakfast. Perfect to take to work or school. No green smoothie for me today but one of these yummy jars to power up.

Though ours always disappear in a day, you can eat them out of the fridge for up to 3 days. Perfect make-ahead breakfast if you ask me.

A quick note on some of the ingredients before I give you the recipe.

VEGAN CORN MILK

Just before the weekend, a friend of us did a little experiment with plant milk and she donated me some of her latest creations. Roasted corn milk. I had never thought is possible or delicious but she proved me wrong. As you may have noticed organic corn doesn't often make it to my dishes because I just don't like its sweet flavor in most dishes. Not even in Mexican style dishes.

But ohh boy, roasted corn milk is so good. It gave an extra, delicious sweet flavor to his breakfast parfait we absolutely loved. I will have to ask her the recipe and start making my own!

SOURSOP AND BANANAS FROM THE GARDEN

Next, to a lot of love that went into these breakfast parfaits, I also used very local products straight from our garden. I am sure we all recognize the small tropical bananas (see pic below), but you might be wondering what that green, strange-looking fruit might be. SOURSOP!!! My tropical favorite.

Some say it tastes like kiwi or pineapple with hints of strawberry. Though I am not sure how to describe its flavor other than super delicious. Sweet and sour in one fruit. So good!

And it's super good for you too. Some compounds found in its fruit and leaves have been proven to work 10,000 times better than chemotherapy in the fight of some types of cancerous cells. It makes you wonder why they don't investigate this further. Something that is so healing, cheap and yummy deserves more credits don't you think?

Next to its cancer-fighting properties, soursop also houses a broad range of other good-for-you nutrients such as fiber, protein, iron, folate, vitamin C, B-complex vitamins, magnesium, potassium, thiamine, and the good kind of carbs.

Here are a few pics of our soursops and bananas. Nothing tastes better than homegrown, right?

RECIPE (serves 3)

For the chia seed pudding

1 normal banana or 3 small tropical bananas
3-4 tbsp chia seeds
1/2 cup roasted corn milk my friend made
Optional: maple syrup

FYI: I didn't add any sweetener as our bananas are already sweet enough.

For the soursop layer

1 cup soursop meat
1 normal banana or 3 small tropical bananas

Toppings

Dragon fruit, cubed
Watermelon, cubed
Toasted almond slices
Dried cranberries and goji berries

DIRECTIONS

Add all cha pudding ingredients into a small blender. Process until well combined. Set in the fridge for at least 30 minutes. The chia seeds will jellify the liquid into a pudding. CLICK HERE for more info about chia seeds.
Meanwhile, blend the soursop and banana until smooth and creamy. Set Aside.
Layer half of the soursop banana mash in the bottom of your jars. Top with the chia pudding and finish with another layer of the soursop mousse.
Top with your favorite toppings. Enjoy straight away or keep in the fridge for later.