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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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Chia Seed Blueberry Apple Pie Breakfast Bowl with Homemade Granola

chia_apple_breakfast_web
If you are making homemade granola, start the granola first, which will take approximately 15-20 minutes to bake. Recipe for the granola is listed at the end.

Chia Seed Blueberry Apple Pie Breakfast Bowl
*makes 4 servings

Ingredients:
1/4 cup of whole chia seeds
1 cup apple juice
2 apples, chopped
½ cup walnuts, chopped
1 tsp. *pumpkin spice
1 cup of blueberries
1 cup of granola

* Pumpkin Spice
This recipe only requires 1 tsp. of pumpkin spice. Any any extra can be stored in an airtight container for future use.
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1/8 tsp. ground cloves

Method:
1. In a medium sauce pan, add the apple juice and chopped apples and bring to a light boil, then reduce heat to medium.
2. Add the pumpkin spice and simmer the apples for 2 minutes.
3. Pour in the chia seeds, stirring frequently for one minute so the chia seeds don’t clump together.
4. Reduce heat to low and lightly simmer for 5 minutes.
5. When the apples have softened and the chia seeds have plumped, remove from heat and add the walnuts.
6. Pour the apple chia seed porridge into a bowl, add the blueberries and granola and enjoy!

Homemade Maple Cinnamon Granola
3 cups rolled oats (not instant)
1 tsp. ground cinnamon
1/4 tsp. Himalayan pink salt
1/2 cup slivered almonds
1/4 cup raw pumpkin seeds
1/3 cup maple syrup
1 tsp. vanilla extract

1. Preheat oven to 300°F.
2. Combine the oats, almonds, pumpkin seeds, cinnamon and salt in a large bowl and set aside.
3. Place the maple syrup and vanilla in a small bowl and stir to combine. Pour over the oat mixture and stir until the oats are thoroughly coated.
4. Spread the mixture in a thin, even layer on a parchment lined baking sheet and bake for 15 minutes, then stir and continue baking until the granola is very light golden brown (about 5 to 10 minutes). Check often to make sure it does not burn.
5. Remove from oven and allow the granola to cool to room temperature.

* Store granola in an airtight container for up to 2 weeks.

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Apple Pie Chia Seed Breakfast Bowl

Chia Seed Blueberry Apple Pie Breakfast Bowl
*makes 4 servings

If you are making homemade granola, start the granola first, which will take approximately 15-20 minutes to bake. Recipe for the granola is listed at the end.

Ingredients:
1/4 cup of whole chia seeds
1 cup apple juice
2 apples, chopped
½ cup walnuts, chopped
1 tsp. *pumpkin spice
1 cup of blueberries
1 cup of granola

* Pumpkin Spice
This recipe only requires 1 tsp. of pumpkin spice. Any any extra can be stored in an airtight container for future use.
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1/8 tsp. ground cloves

Method:
1. In a medium sauce pan, add the apple juice and chopped apples and bring to a light boil, then reduce heat to medium.
2. Add the pumpkin spice and simmer the apples for 2 minutes.
3. Pour in the chia seeds, stirring frequently for one minute so the chia seeds don’t clump together.
4. Reduce heat to low and lightly simmer for 5 minutes.
5. When the apples have softened and the chia seeds have plumped, remove from heat and add the walnuts.
6. Pour the apple chia seed porridge into a bowl, add the blueberries and granola and enjoy!

Homemade Maple Cinnamon Granola
3 cups rolled oats (not instant)
1 tsp. ground cinnamon
1/4 tsp. Himalayan pink salt
1/2 cup slivered almonds
1/4 cup raw pumpkin seeds
1/3 cup maple syrup
1 tsp. vanilla extract

1. Preheat oven to 300°F.
2. Combine the oats, almonds, pumpkin seeds, cinnamon and salt in a large bowl and set aside.
3. Place the maple syrup and vanilla in a small bowl and stir to combine. Pour over the oat mixture and stir until the oats are thoroughly coated.
4. Spread the mixture in a thin, even layer on a parchment lined baking sheet and bake for 15 minutes, then stir and continue baking until the granola is very light golden brown (about 5 to 10 minutes). Check often to make sure it does not burn.
5. Remove from oven and allow the granola to cool to room temperature.

* Store granola in an airtight container for up to 2 weeks.

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Homemade Salt Replacement Seasoning

gomashio

This recipe uses sprouted and ground chia and flax seeds, which can be purchased at almost any health food store.

* Recipe uses equal amounts of each ingredient. To maximize freshness, it is best to make small quantities at a time.

Ingredients:
Sesame seeds, ground
Flax seeds, ground
Chia seeds, ground
Hemp seeds, whole
Kelp flakes

  1. Begin by adding the sesame seeds to a coffee grinder and processing until they become a fine powder. A mortar and pestle can also be used.
  2.  Empty into a glass container and grind the flax seeds if you purchased them whole.
    The chia and flax seeds can be purchased already ground but you maintain freshness when you grind them yourself. The hemp seeds can remain whole. Kelp flakes are normally purchased already ground.
  3. Combine all ingredients together and store in a glass container. This mixture is best stored in the refrigerator to maximize and preserve freshness.

Add this high mineral seasoning to any meal where you would normally use salt
Use in soups, stews, salads, pasta, or sprinkle on sandwiches!

Sesame Seeds:
Incredibly rich in calcium, iron, manganese, zinc, magnesium, selenium. Many of these minerals play a vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production, as well as regulation of cardiac and skeletal muscle activities.

Hemp Seeds: Contains a balanced ratio of omega-6 and omega-3 fatty acids, proteins, vitamin A, E, and many B vitamins. It is also rich in sodium, calcium, dietary fiber and iron.

Chia Seeds: A rich source of minerals, antioxidants and fiber. Chia seeds contain all nine amino acids in proper ratios, making them a complete protein.

Flax Seeds: High in anti-inflammatory omega-3 fatty acids and contains both soluble and insoluble fiber.

Kelp Flakes: Contains 46 minerals, 16 amino acids and 11 different vitamins. It is also an excellent source of iodine which helps support thyroid health. Kelp is a natural source of sodium, which gives this seasoning a slightly salty flavour but with the added benefits of additional minerals.

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Blueberry Chia Seed Jam

blueberry chia seed jam

Only 3 ingredients and less than 20 minutes to prepare!

High in omega 3 essential fatty acids, antioxidants, vitamin C and fiber!
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 ***
Ingredients
• 3 cups fresh blueberries
• 3-4 Tablespoons pure maple syrup
• 3 Tablespoons chia seeds (whole)

Method
1. In a medium-sized pot, bring the blueberries and maple syrup to a light boil, stirring frequently.
2. Reduce heat to low/medium and simmer for 5 minutes.
3. Mash the blueberries with a fork or potato masher.
4. Add the chia seeds and simmer until the jam thickens, approximately 15 minutes.
Stir frequently to avoid it 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 for up to one week.

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Dehydrated Apple Cinnamon Granola

To prevent blood sugar crashes when you aren’t able to stop for a meal, it’s always a good idea to carry around a protein rich snack.  You know that dull headache, lightheaded feeling and irritability you experience during the day that sends you rushing for a coffee or sugary snack? That’s most often a symptom of low blood sugar. The worst thing you can do is reach for a refined carbohydrate, sugar-laden snack. Sure, it will give you an instant boost in energy, but it won’t be a healthy, sustained type of energy. Any kind of rapid spike in blood sugar will always be followed by a sharp decline. This type of dramatic up and down fluctuation in blood sugar puts stress on the pancreas and sets the stage for diabetes.

Stored in a sealed container, this quick and easy to prepare snack will keep for at least two weeks.

Homemade Apple Cinnamon Granola

• 1 cup steel cut oats
½ cup ground, sprouted chia seeds
1 cup raw sunflower seeds
½ cup sesame seeds
1 tbsp cinnamon
¼ tsp nutmeg
¼ tsp sea salt
• 
¼ cup molasses
1 apple, diced
¼ cup apple sauce
2 tbsp maple syrup

Mix all dry and wet ingredients separately, then slowly combine, mixing well. Spread evenly on a parchment paper lined baking sheet and bake for 1 hour at 250° F. Let cool and break into clusters.
Using a dehydrator, dehydrate for 12 hours at 115°.

Add to cereal, sprinkle it on yogurt, toss it on some salad or just eat it as is!

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High Fiber, High Protein Apple Cinnamon Granola!

Homemade Granola
Add to cereal, sprinkle it on yogurt, toss it on some salad or just eat it as is!

To prevent blood sugar crashes when you aren’t able to stop for a meal, it’s always a good idea to carry around a protein rich snack.  You know that dull headache, lightheaded feeling and irritability you experience during the day that sends you rushing for a coffee or sugary snack? That’s most often a symptom of low blood sugar. The worst thing you can do is reach for a refined carbohydrate, sugar-laden snack. Sure, it will give you an instant boost in energy, but it won’t be a healthy, sustained type of energy. Any kind of rapid spike in blood sugar will always be followed by a sharp decline. This type of dramatic up and down fluctuation in blood sugar puts stress on the pancreas and sets the stage for diabetes.

Stored in a sealed container, this quick and easy to prepare snack will keep for at least two weeks.

Homemade Apple Cinnamon Granola

• 1 cup steel cut oats
½ cup ground, sprouted chia seeds
1 cup raw sunflower seeds
½ cup sesame seeds
1 tbsp cinnamon
¼ tsp nutmeg
¼ tsp sea salt
• 
¼ cup molasses
1 apple, diced
¼ cup apple sauce
2 tbsp maple syrup

Mix all dry and wet ingredients separately, then slowly combine, mixing well. Spread evenly on a parchment paper lined baking sheet and bake for 1 hour at 250° F. Let cool and break into clusters.

Using a dehydrator, dehydrate for 12 hours at 115°.

Pecan Pie
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Gluten Free Pecan Pie

Gluten Free Pecan Pie

Along with the delicious gingerbread cookies I made this year, this rich and decadent pecan pie was one of my contributions for dessert after Christmas dinner. Since this sweet and salty pecan crust recipe I used made enough for two pies, I also made a gluten free vegan pumpkin pie as well. I’ll try to post that recipe soon!

Sweet & Salty Pecan Crust
1 cup rolled oats, processed into a fine flour
2 cups raw pecans
2 tbsp coconut sugar
3 tbsp ground flax
1 tsp ground cinnamon
1/2 tsp sea salt
1/4 cup maple syrup
1 tbsp coconut oil

Grind pecans in a food processor until finely ground. If the pecans aren’t processed enough, the crust will be too dry. If you take a small amount and roll it in your hand, you should be able to easily form a ball. If the mixture is too dry, add more coconut oil.
Mix all remaining ingredients together.
Crumble into a greased pie plate, pressing down firmly to create your crust. Pre-bake for 10 minutes at 350° F.
Let cool for at least 10 minutes before continuing on and filling with your pie mixture.

Filling Ingredients:

18 pitted medjool dates
3 tablespoons Maple Syrup
½ cup coconut milk
3 tablespoons ground chia seeds
1 cup chopped pecans

In a food processor, add dates and maple syrup and process until the mixture is thoroughly blended.
Add the coconut milk and ground chia seeds and run until smooth. Stir in pecans.
Add filling to pie crust and bake for 25 minutes at 375° F.
Allow to thoroughly cool and enjoy!