I always find chia pudding hard to get right and it often ends up not tasting much, so I’m definitely trying this recipe from vegetarian snob out this weekend. I mean how can anything with pumpkin be anything but delicious…
- 1-2 shots of espresso (or ¼-½ cup of brewed coffee)
- ½ cup canned coconut milk
- 2 Tbl of pumpkin puree
- 1 tsp pumpkin pie spice
- ½ tsp of ground cinnamon
- 1 tsp pure vanilla extract
- 1 tsp maple syrup (or sweetener of your choice)
- ¼ cup of chia seeds
- Begin by making your shots of espresso or brewing your coffee.
- You could probably just throw everything in your jar or bowl and stir, but I always miscalculate how much space my jar can handle, so I suggest making your pumpkin spice latte separately then pouring the whole thing over your chia seeds.
- Pour your coffee into a large mug/bowl and add in your coconut milk (if you want to sneak sips before making your pudding, warm your milk up!). Stir until your coffee is creamy.
- Add in your pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and maple syrup (or whichever sweetener you’re using), and stir until your coffee is well mixed and everything is incorporated. Try it here. Taste for spice, sugar, and creaminess.
- Add your chia seeds to an empty jar (my preferred method) or bowl, and pour over your pumpkin spiced latte!
- Stir, or shake vigorously so that the seeds don’t all clump together. Once your seeds are all independent and non-sticky, seal your jar or cover your bowl.
- Place in the fridge to let the chia seeds absorb the liquid and puff up, for about 3 hours, or preferably, overnight. The longer you wait, the larger the chia seeds will get and the thicker the pudding.
It’s a new month and I’m finally going to get my life in order! And we’ll start with eating healthy, so naturally I found this chocolate cake recipe that I’m just dying to try…..
I found this recipe on pintrest and it’s originaly from Delicious Obsessions and it looks so easy.
1 cup mashed banana (about 2)
2 tsp. vanilla extract
2 tbsp. coconut milk or coconut water
½ cup dairy-free chocolate chips
1 cup cocoa powder
¼ cup honey
½ tsp. baking soda
Preheat oven to 355 and grease a 9×9 inch baking dish. Place everything in blender except baking soda and puree until smooth. Pulse in baking soda and spread batter into prepared dish. Bake for 25-30 minutes, or until knife comes out clean. Let cool for about 10 minutes before removing.
My newest food addiction is the coyo chocolate ice cream! I’m usually not a fan of chocolate ice cream, don’t get me wrong I love chocolate, just not as ice cream. But coyo’s is made out of coconut milk (love everything coconut) and together with chocolate it’s just perfect. Not to chocolaty and not to coconuty. Try it and thank me later!
ps. it’t vegan gluten free and so on..
Yesterday I made myself some chocolate ice cream, the vegan version. Frozen banana some agave and cocoa powder. But since chocolate isn’t my favorite ice cream flavor ( don’t get me wrong, I LOVE chocolate in every way/form.. but I find the ice cream kind a tad bit boring) I wanted to get some inspiration. Jessica from Clean Green Simple made “Butter Pecan Ice Cream” My favorite! And since she had these amazing pictures to go with the post (I just ate mine right out of the food processor… to save on dishes of course) here you go:
Butter Pecan Ice Cream (Vegan, gluten free, low fat, sugar free)
- 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
- 1 c. pecans, roughly chopped
- 1 tsp agave nectar
- 1 tsp maple syrup
- 1 tsp vanilla
- 2 Tbsp coconut milk (optional)
Mix agave nectar and maple syrup together and toss with chopped pecans to coat. Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour. Refrigerate for 20 minutes to an hour.
Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with a few of the candied pecans.
All pictures and recipe from here, they are not mine :)
Basil Pesto (makes about 2 cups)
- 2 cups fresh basil, packed
- 4 cloves of garlic
- 1 cup pine nuts
- 1/2 cup parmesan
- 4 TBS meyer lemon juice (or regular lemon juice)
- 1 cup extra virgin olive oil
- Put first five ingredients into a blender or food processor.
- While blender/processor is running slowly add the olive oil.
- Set aside.
Lentil Cakes (makes 12 cakes- 2/person. 6 servings)
- 1 1/4 cups lentils ( I used beluga)
- 1 1/2 cups vegetable stock
- 1 TBS ghee (I use ghee (clarified butter) because it has a very high smoking point and is much safer to cook with than oil)
- 1 1/2 cups leeks, chopped
- 1/2 cup fresh mint, chopped
- 2 cloves of garlic, minced
- 1 cup parmesan, finely grated
- 1 egg
- 1/2 tsp salt
Soak lentils in filtered water for 24 hours. Drain and rinse. (It is SO important to soak all grains and legumes because they contain phytic acid which is a substance that keeps the seed/bean from sprouting prematurely. Phytic acid is an enzyme inhibitor and very difficult to digest which can lead to inflammation in the gut. Soaking allows the phytic acid to slough off and the seeds/beans start to sprout which releases all sorts of nutrients)
- Preheat oven to 350F.
- Pour soaked lentils into a pot with the vegetable stock and bring to a boil. Lower heat and simmer for 15 minutes or until lentils are tender but not mushy.
- Strain any remaining liquid from the lentils. Pour half of the lentils into a bowl. Pour the other half into a food processor and pulse a few times. Combine all lentils.
- Heat the TBS of ghee in a skillet over medium heat. Add leaks and cook until soft. Add minced garlic and cook for one minute.
- Combine lentils, leeks, mint parmesan, egg and salt.
- Using a 1/4 measuring cup scoop out lentil mixture and press to form a patty. Repeat 11 more times or until all of the mixture has been used. Place patties on a baking sheet lined with parchment paper and bake for 20 minutes.
Wilted Greens (serves 6)
- 15 cups of baby kale, baby chard, spinach- whatever greens you prefer (this sounds like a lot but remember it wilts down significantly.)
- 1/2 TBS ghee
- lemon juice
- Heat ghee in a large pan.
- Add greens and cook until wilted
- Squeeze in lemon juice (however much you desire) and sprinkle with salt.
Lemon Thyme Zucchini Fries
- 6 small zucchini
- 1 cup ghee
- 1 TBS fresh lemon thyme, finely (regular thyme is fine)
- very fine zest from 1 meyer lemon (regular lemon is fine)
- Using a julienne peeler create thin zucchini sticks. (I do not use the whole zucchini, once I start seeing seeds I stop. You can use the left over zucchini for omelets or soups.)
- Heat the ghee in a pot for frying.
- Combine lemon thyme and zest in a bowl.
- When the ghee begins to bubble turn heat down slightly and carefully add the zucchini fries. I did mine in three batches.
- Once browned transfer fries to a paper towel lined plate and sprinkle with salt and thyme/ zest mixture. Repeat until all fries are cooked.