Chia Pudding

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.

Ingredients

• 1 cup cashew milk
• 1/3 cup chia
• 2-3 dates
• agave, to taste
• 1/2 tsp vanilla

Instructions

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.

mangia!

Carob Energy Chunks

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!

Ingredients

• 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

Instructions

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.

mangia!

Lemon Pudding-filled Coconut Cupcakes

Im going to visit my friend Nicole tomorrow, who is just about ready to deliver her little bun in the oven.  I go bearing a not-too-sweet but healthy and tasty treat.  Inspired by Ani’s raw foods, this was another recipe on my to-make list.  The thing with raw baking is that its pretty simple as most of the work is processing, blending and grinding and since most of the recipes contain the same basic ingredients (nuts and fruits in one formor another) in the end it becomes a matter of taste and preference.  For this one, the dates give the crust a nice natural sweetness, the coconut packs them with electrolytes, the lemon juice adds a nice tartness (and not tomention vitamin C) and the banana offers the potassium.  As far as ‘cupcakes’ go, these little guys will leave you feeling energized rather than with the typical sugar crash you might get (by picking up some Gtown Cupcakes).

makes about 6-8 cupcakes

Ingredients

For the Pudding

• 1/2 cup cashews
• 1 banana
• 1/4 cup lemon juice
• 1/8 tsp lemon extract (optional)
• 2 tbsp agave syrup (brown sugar will also work)

For the Cupcakes Bottom

• 1 cup of dry pecans
• 1/2 cup shredded coconut
• 1/8 tsp sea salt
• 1/4 cup firmly packed pitted dates (you can also use raisins and it works great too)
• 2 tbsp alcohol-free vanilla

Instructions

For the pudding, place the cashews in the food processor and blend into a powder.  Add the banana, lemon juice ( and extract) and agave and process until smooth.  Place in the fridge to chill.

For the cupcakes, combine the pecans, coconut and salt in the food processor and process into evenly sized small pieces, making sure not to over process into a butter.  Scoop the mixture into a small bowl and combine the dates or raisins and vanilla in the food processor and process into small pieces.  Return the pecan mixture into the food process with the date mixture and process until blended.  The mixture should have a crumbly, but sticky texture.

Place 6-8 cupcake liners in a muffin pan and press pecan mixture into each tin. Or if you dont have cupcake liners, I molded the bottoms using a mini prep bowl as the mold (see picture) and placed them on a plate.  Top each bottom with the pudding and a lemon slice.

mangia!