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Earning Their Stripes 112 DAYSPA | NOVEMBER 2015 TASTE Think "porridge" and you probably don't envision chia seeds, but this cool and super-simple version of the traditionally warm winter pick-me-up might just change your perception. The recipe comes from Cal-a-Vie Health Spa (cal-a-vie.com) in Vista, California, which recently welcomed Tyler Lockwood as its culinary gardener. Lockwood, a graduate of the University of California Master Gardener Program, oversees the growing of fresh produce and herbs in the destination resort's onsite gardens, and collaborates with executive chef Curtis Cooke and dietician May Tom to devise its menus. Lockwood has already started to expand Cal-a-Vie's culinary program to include new varieties of heirloom vegetables, herbs and fruit trees. But not everything is entirely his own work: when it comes to sourcing the rich, luscious honey that lends this dish its sweetness, he has enlisted the help of six colonies of bees, dubbed "employbees". (Of course, store-bought honey works just as well if you don't have a hive on hand!) Tom cites some of the porridge's health benefi ts. "Chia seeds are a fantastic source of omega-3 fats and are high in fi ber," she says. "Plus, the low-glycemic blueberries balance out the sweet banana and provide extra antioxidants to keep the brain, skin and cells healthy." In fact, as Tom points out, the entire dish rates low on the glycemic index, making it an ideal breakfast or snack that won't spike blood sugars. Cal-a-Vie is exploring other buzz-worthy ways in which to showcase the honey, including injecting it in spa treatments and other menu items. The resort is also planning an edible fl ower garden, an herbal tea garden and more delicious uses for its golden bounty.—Lesley McCave Chia Seed Porridge Serves 2 ¼ cup chia seeds 1 cup almond or coconut milk ½ banana, mashed ½ tsp. vanilla extract ½ tsp. honey Combine and soak chia seeds, milk, banana, vanilla extract and honey for at least two hours in the fridge. Add topping and serve, chilled. Topping: 1 cup pecans, toasted 2 tsp. maple syrup 2 Tbsp. water ½ cup fresh cranberries 1 tsp. cinnamon Heat all ingredients in small saucepan over medium heat until cranberries "pop" (approximately three minutes). Remove from heat and cool slightly. PHOTO COURTESY CAL-A-VIE HEALTH SPA