n a bowl. Mix in chia seeds. Refrigerate for at least
Stir almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and cardamom together in a bowl with a lid. Refrigerate 8 hours to overnight.
Combine mango and maple syrup in a blender; blend until smooth.
Layer chia pudding and mango puree in 4 dessert bowls or glasses.
at least 30 seconds.
** Chia Seeds expand to 3-4
In medium bowl, soak Chia seeds in 1 cup water
Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while.
In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
Stir well and refrigerate overnight or for at least 4-6 hours.
Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes.
Infuse love and serve!
udding ingredients (except for the chia seeds) to a blender and
Combine milk with chia seeds; refrigerate overnight or until chia seeds have expanded and milk has pudding-like consistency. Stir pumpkin puree, 2 tbsp of the maple syrup, and pumpkin pie spice into chia mixture.
Stir yogurt with remaining maple syrup. Layer half of the chia pudding, yogurt and granola evenly in four 8-oz glasses. Repeat layers once, ending with granola.
o making this recipe, soak chia seeds in water to create
up of milk and the chia seeds in a saucepan and
on-fat.
Place the chia seeds in a medium bowl
owl until just blended; add chia seeds, whisk to incorporate, and
ancy!*.
For the berry chia jam:
Mash the berries
Place milk and chia seeds in a saucepan and heat over medium heat to a low simmer, stirring occasionally with a whisk.
When the mixture begins to thicken, stir in all the remaining ingredients except for the garnishes and simmer for 5 to 10 minutes, stirring occasionally.
Divide into four serving dishes and cool for at least an hour in the refrigerator. Garnish just before serving.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
ilk, orange zest, lemon zest, chia seeds, and vanilla extract together
Combine milk, chia, vanilla, sweetener, caramom and protein powder in a bowl.
Refrigerate and allow to set over night.
For Parfait:
Layer chia pudding, yogurt, mango, and repeat. Top with mango and coconut chips.
Pour the chia seeds into a jar.
Pour the coconut milk over the chia seeds.
Put a lid on the jar and shake to combine.
Add strawberries and almonds on top and serve.
ilk, rice milk, 6 tablespoons chia seeds, and maple syrup in
Preheat a waffle iron according to manufacturer's instructions; spray the inside with cooking spray.
Whisk almond milk, applesauce, egg, chia seeds, and vanilla extract together in a bowl; let sit until chia seeds start to thicken the mixture, about 2 minutes. Whisk flour, oats, flax seed meal, baking powder, sugar, and salt into almond milk mixture until batter is smooth.
Scoop 1/2 cup batter into the preheated waffle iron and cook until crisp and golden, about 5 minutes per waffle. Repeat with remaining batter.
Blend strawberries, 1 cup water, and mint leaves in a blender until smooth, 20 to 30 seconds; strain into a 2-quart pitcher. Stir coconut water, 1 cup water, lime juice, lemon juice, and agave nectar into the strawberry mixture.
Mix chia seeds in small increments into the strawberry mixture, stirring continually to keep from clumping together. Refrigerate mixture until chia seeds fully absorb the liquid, 30 minutes to overnight.