This is delicious and quite filling for breakfast. Chia seed is an ancient Peruvian ‘endurance seed’ that the Aztecs used to eat to sustain their long days working in the fields. When combined with a liquid (water or a milk), the seed absorbs the liquid and expands into a gel-like ball. The seed provides hydration because your body retains the liquid absorbed from the seed. Cashew milk is actually quite simple to make and is best if you soak the nuts overnight. If you forget to do that or are making this on the go, its no big deal.
1 cup cashew milk
1/3 cup chia
agave, to taste
1/2 tsp vanilla
For the cashew milk: Soak 1 part cashews in water overnight. Next, in a food processor, blender or Vitamix, combine the soaked cashews with 2 parts water, agave and vanilla until blended and smooth. It should look white like a milk.
Next, add the chia and dates. Blend until smooth. Slowly (it will take about 5 minutes or so), the liquid will begin to absorb and a pudding will form.
Im always trying to perfect my pizza dough. While in NY last weekend, I came across Jim Lahey’s new book, My Pizza while sitting in Red’s apartment. The pie on the cover immediately caught my eye and soon enough was quickly impressed with 1)his creative pizza topping variations and 2)by the look of his dough and crust. I took a couple notes in my pad and experimented with the recipe this week. It turned out to be a really nice combination of a doughy, yet crusty base. Ill have to try again soon.
makes 2 large pizza doughs
3 3/4 cups flour (all-purpose or whole wheat or half/half)
1/4 tsp active dry yeast
2 tsp salt
1 1/2 cup water, warm
In a medium bowl, combine the flour, yeast and salt. Add the water with a wooden spoon and mix thoroughly.
Cover the bowl with plastic wrap or a towel and let it rise for 18 hours (or until it doubles in size).
Next, flour a surface and scrape out the dough. Be careful in handling the dough though, you don’t want to mess with it too much – as little as possible. Divide the dough into 2 parts and shape into a ball by pulling the outer parts toward the center, folding inward. Then, turn the seam side down into a small mound.
If you are using the dough right away, begin to spread the dough working from the center.
If you plan to use it later, store in the fridge in plastic wrap and then leave on the counter for 3 hours or so prior to using.
I tried to recreate the energy chunks you find in YES! Organic Market or Whole Foods. Each time the result has been slightly different, but I was able to capture the ratios for this one. I think they came out pretty good and were worth sharing. I like to eat these as a snack, on-the-go or during the afternoon just when my energy plummets. The sunflower seeds are a natural energy boost and will bring you back to life!
3 dates, chopped
1 cup raw almonds
1/4 cup sesame seeds
1/4 cup unsweetened coconut
1/4 cup pumpkin seeds
1-2 tsp agave
pinch of salt
1 tsp vanilla
1/2 cup carob chips
Combine the almonds and dates and grind until a powder forms (be careful not to over grind because they almond will begin to turn to a butter, which you do not want!).
Add the remaining ingredients and grind until the batter forms a soft ball.
Form into 1-inch balls or press into a brownie tray and place into the fridge. When cool, cut into squares or whatever you like.