I'm not one for fads, but I have to say I have gotten totally sucked into the chia seed craze. I'm so addicted to the chia seed energy cubes from City Market (dates, chia seeds, coconut...YUM). Last week, Mindy - my raw food bestie - brought over some chia seed pudding to share with me. It was a delicious blend of chia seeds soaked in almond milk, maple syrup, banana, and cashews. The soaked chia seeds have a tapioca-like texture, which I loved. Teo and Sapphie gobbled it down too! I was hooked. I immediately purchased some organic white chia seeds and today, had two helpings of the most amazing treat for breakfast (Kevin did too!). Here's my recipe, which I modified from one I found online. It is raw, vegan, healthy, very filling, and SO easy!! Here I combined orange with cranberry - one of my favorite combos - but you can do whatever you want. Next time I might try cinnamon raisin. Also I bet lemon zest with dried blueberries would be perfect in the summer...the possibilities are endless!
Ingredients:
2 1/4 cups soy milk (actually you can use whatever milk you like. I prefer soy because of the creamy texture)
1/4 teaspoon almond extract (or vanilla, or any extract, depending on the flavor you're going for)
a sprinkle of powdered ginger
1/4 to 1/2 cup of maple syrup
2/3 cup chia seeds
a teaspoon of orange zest
1/4 cup dried cranberries
1/4 cup chopped raw unsalted pistachios
1/4 cup wide-flake unsweetened coconut
In a medium bowl, combine the soy milk, maple syrup, almond extract, and
ginger powder. Whisk to combine. Add the chia seeds and orange zest
and whisk until to fully combined. Cover the bowl and
refrigerate at least 5 hours (overnight is better).
When ready to serve, add dried cranberries, pistachios, and coconut, and stir well. Serve and enjoy!!
No comments:
Post a Comment