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.
I’ve been out jogging and al I really want right now is one of these (and about 3L of water, it’s warm out there… thats what you get for running around lunch!) From the forever amazing (but sadly not vegan) foodblog vegetarian ventures, where you could also find this recipe that I really really want too… someone??
BAKED SWEET POTATO FALAFEL WITH CILANTRO YOGURT
- 2 sweet potatoes, diced
- 1 teaspoon cumin
- 1 garlic clove, minced
- juice from half a lemon
- 1 cup chickpea flour
- olive oil
- 1/2 cup chobani plain greek yogurt
- 1/4 cup cilantro, chopped
- Juice from half a lemon
- 1 teaspoon cumin
- Pita bread
- cucumber, diced
- tomato, diced
- Feta, crumbled
- shallot, chopped
To make the sauce: Place all ingredients in a blender or food processor and blend until combined. Let set in the fridge for at least a half an hour after mixing (this will help the flavors meld together).
For the patties: Place diced sweet potatoes in a steamer basket and transfer basket to a pot. Fill the pot with about an inch of water and cover with a lid. Let steam for 10-15 minutes (depending on how big you diced the potatoes). Remove the steamer and let cool slightly
Mash the sweet potatoes with the cumin, garlic, lemon, chickpea flour, salt, and pepper. Transfer to the fridge for at least 30 minutes or until the batter has firmed up (this will help form the patties better).
Pre-heat oven to 425 degrees and grease a baking sheet. Using floured hands, shape the batter into 2 inch circle patties that are about a 1/2 inch thick. Repeat with the rest of the batter and place all patties on the greased cooking sheet. Brush the tops with olive oil and bake for 30-45 minutes or until the tops begin to brown.
Serve warm inside warmed up pitas with cilantro yogurt sauce, cucumbers, tomatoes, lettuce, shallots, and any other produce that sounds refreshing.
My foodblog addiction continues, after finding Deliciously Ella the other day I have spent hour’s browsing her videos and recipes. That she cooks without diary, sugar, meat and gluten doesn’t hurt!
Her blog is filled with delicious looking salads, healthy deserts and plenty of raw food!
For you who, like me, haven’t tried chia seeds and think that anything that gets a pudding/jello like consistency when put in water should be avoided. You are wrong! (No mostly you are right, but not in this case)
When I got a bag of chia seeds from my boss yesterday I was a bit skeptic, but decided to look up some recipes anyway. (I mean when someone gives you food you eat it..)
But first lets talk chia seeds, they are considered a super food (hey they are super.. can it get better??) they are high on omega 3 and fatty acids. They contain more iron than spinach and you cant eat them the way they are (goodby ground flax seeds, you have been replaced) to add to their awesomeness they are high on calcium and protein.
So try them (and if you think they are to expensive, they absorb up to 9 times their own weight in water!)
Hazelnut Chia Bowl
Superfood Chia Bowl
Chia Seed pudding – blueberry, chocolate and vanilla
Chia Carmel pudding