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Lemon Meringue Banana Cream Chia Pudding

Gluten-Free * Dairy-Free * Vegan * Absolutely Delicious *

A few months ago, I decided to run a series of plant-based cooking classes and recipe share workshops. My goodness it has been fun. Have I ever mentioned how much I love cooking and feeding people? I really do! This is one of the recipes I served at the Vegan Energy Bars and Raw Desserts class I put on last night.

I love coming up with new and interesting ways to chia seeds, but chia pudding is still one of my favourite ways to use them. There are so many different flavours to play around with. The possibilities are endless! This recipe is lemony and tangy and wonderfully refreshing on a hot summer day. Even though this isn’t really a meringue, the taste reminds me of lemon meringue pie, hence the name.

Lemon Meringue Banana Cream Chia Pudding

Ingredients:
3 tablespoons whole chia seeds
2 bananas
1 cup coconut milk
1 cup raw cashews (soaked for 30 minutes)
Juice from one large lemon

Zest from one lemon
2 tablespoons maple syrup

Method:
1. Begin by adding the cashews to a bowl and fill with water. Let the cashews soak for at least 30 minutes. The longer you can soak the cashews, the smoother and creamier they will be when you blend them. I’ve gone as far as soaking them overnight. If soaking overnight, cover the bowl and place in the refrigerator. Drain before use.
2. Combine the cashews, coconut milk, banana, lemon juice and maple syrup together in a blender or food processor and process until smooth.
3. Pour mixture into a large bowl and stir in the chia seeds. Cover and let sit for at least 2 hours in the refrigerator, stirring occasionally.
4. When the chia seeds have absorbed the liquid and have become soft and plump, stir in the lemon zest.
5. Pour into serving bowls and enjoy!
Best served chilled.
* Garnished with banana slices and fresh mint.

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3 Ingredient Chia Seed Jam

Only 3 ingredients and less than 20 minutes to prepare!

I’ve made several different versions of chia seed jam, but my all time favourite has to be the blueberry!

Due to the high level of anthocyanins found in blueberries (the flavonoid pigment found in red/purplish fruits and vegetables), studies have found these decadent little berries to improve memory and increase neural signaling in the brain!

Recipe

  • 3 cups fresh berries (berries of your choice)
  • 3-4 Tablespoons pure maple syrup
  • 3 Tablespoons chia seeds (whole)


1. In a medium-sized pot over medium heat, bring the berries and maple syrup to a light boil, stirring frequently.
2. Reduce heat to low and simmer for 5 minutes.
3. Mash the berries with a fork or potato masher.
4. Add the chia seeds and simmer until the jam thickens, approximately 15 minutes.
Stir frequently to avoid the ingredients from sticking to the bottom on your pot.
5.Once the jam has thickened, remove from heat. Store in an air-tight glass jar in the refrigerator.
Will keep fresh for up to one week.

Chia Seeds: High in omega-3 essential fatty acids, antioxidants, iron, magnesium, calcium, protein and fiber! Did you know that those with severe essential fatty acid deficiency are more prone to dehydration, even if their fluid intake is normal?