on-fat.
Place the chia seeds in a medium bowl
Place chia seeds in a bowl.
Layer banana and dates in a blender; add almond milk, cinnamon, and salt. Blend mixture until smooth and pour over chia seeds, stirring well. Let mixture sit until thickened, at least 15 minutes.
Stir chia 'porridge' and top with blueberries.
et aside.
Combine coconut, chia seeds, goji berries, spices, dates
ancy!*.
For the berry chia jam:
Mash the berries
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.
Note: I'm estimating amounts so make yours to the consistency you enjoy. Chia seeds expand after sitting a few minutes in liquid.
Mix all the ingredients up with two spoons to mash the honey and cashew butter in as much as you can (yes there will still be bits not mixed if you hate that just use a home-made nut-milk instead. I love cashew butter so I don't have any complaints.).
Wait 2 minutes and enjoy to your health!
n the coconut milk, then chia seeds. Cover and refrigerate for
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!
at least 30 seconds.
** Chia Seeds expand to 3-4
In medium bowl, soak Chia seeds in 1 cup water
udding ingredients (except for the chia seeds) to a blender and
Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl. Stir in coconut milk gently; whisk in chia seeds.
Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.
Place mango chunks in a blender; puree until smooth.
Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.
Mix milk, sugar, nutmeg, cardamom, and cloves together in a small bowl. Stir in chia seeds until well combined. Refrigerate, stirring occasionally, until mixture thickens and sets to desired consistency, 3 to 4 hours.
Put cashews in a bowl. Pour enough water over cashews to cover completely; set aside for 2 hours to soak.
Drain and rinse cashews. Put cashews in a blender with 3 cups water, maple syrup, vanilla extract, and salt; blend until smooth. Add chia seeds and pulse blender until seeds are lightly integrated; transfer to a large bowl. Refrigerate 8 hours to overnight before serving.
Mix water and cacao powder together in a bowl. Add salt and stevia powder. Add coconut butter and mix well. Add chia seeds and whisk until evenly mixed and the mousse thickens, 2 to 3 minutes.
Refrigerate at least 4 hours before serving.
Preheat the oven to 280 degrees F (140 degrees C).
Combine cashew nuts, chia seeds, olive oil, rosemary, chile flakes, turmeric, and salt in a large bowl; mix well.
Spread nuts out on a baking sheet in 1 layer.
Bake in the preheated oven for about 10 minutes. Remove from oven, toss, and spread out in 1 layer again. Return to the oven and continue baking until cashews are lightly browned, another 10 minutes.
Place dates in a food processor; puree until it forms a thick paste.
Add cocoa powder, chia seeds, and vanilla extract. Pulse until all ingredients are combined.
Add almonds; pulse until nuts are finely chopped and well distributed throughout.
Spread large sheet of wax paper on work surface. Transfer date mixture to wax paper and use paper to press mixture into a 1/2\" thick rectangle.
Wrap tightly and chill overnight.
Unwrap block and cut into 8 bars.
Re-wrap each bar in wax paper.
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