Saturday, February 23, 2013

Recipe for today: Blueberry Pie Chia Pudding (vegan)

Blueberry Pie Chia Pudding (vegan)

It’s EFA, fiber and antioxidant-rich, naturally sweetened and comforting like a hug.

Tools:
Blender
Large glass bowl
Saucepan
Small skillet or
Baking sheet and unbleached parchment
Ingredients:
Try to buy everything organic. Here’s why.
Handful of pecans*
1/2 cup chia seeds
2 1/2 cups pure water
1/4 cup cashews, soaked 2-4 hours (here’s why/how)
1/4 cup sunflower seeds, soaked 4-6 hours (here’s why/how)
1 tbsp grade B maple syrup
1/4 tsp vanilla extract
Pinch ground cardamom (optional)
Pinch ground cinnamon (optional)
Teeny pinch salt
Blueberry Sauce
1 cup blueberries
1/4 cup pure water
1 tbsp maple syrup
1/4 tsp fresh lemon juice
Pinch fine ground sea salt
*This recipe calls for toasting pecans which neutralizes some of the enzyme inhibitors, but brings out great flavor. If you have trouble digesting nuts, you may want to soak them first for 8 hours, let them dry, then toast for optimal assimilation.

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