Sirova
01-20-2010, 08:48 AM
Chia seeds, the same seeds used to grow chia pets but for human consumption, are very high in calcium as well as omega 3 fatty acids. They are very versatile, and can be used to make crackers, puddings, refreshing drinks (such as Chia Fresca, popular in Mexico), and more . They can also be sprinkled on salads and desserts for added crunch. When soaked, they will become gelatinous, and the pudding will be similar to tapioca pudding.
Ingredients (serves 4)
- 1/2 cup to 1 cup chia seeds, depending on how thick you like your puddings
- ½ cup raw cacao powder
- 3 T + ½ cup agave nectar
- 1 cup raw hazelnuts
- 1 ½ t pure vanilla extract
- 2 T raw coconut oil
- Celtic sea salt
Directions
- Blend the hazelnuts with 3 cups water and 3 T agave. Strain the liquid through a nut milk bag or cheesecloth to remove the fiber.
Mix 2 cups of hazelnut milk with the chia seeds. Let stand, stirring occasionally.
- Blend the remaining 1 cup of hazelnut milk with the cacao powder, agave nectar, vanilla extract and coconut oil, along with a dash of sea salt. Mix in the soaked chia seeds, and refrigerate.
Ingredients (serves 4)
- 1/2 cup to 1 cup chia seeds, depending on how thick you like your puddings
- ½ cup raw cacao powder
- 3 T + ½ cup agave nectar
- 1 cup raw hazelnuts
- 1 ½ t pure vanilla extract
- 2 T raw coconut oil
- Celtic sea salt
Directions
- Blend the hazelnuts with 3 cups water and 3 T agave. Strain the liquid through a nut milk bag or cheesecloth to remove the fiber.
Mix 2 cups of hazelnut milk with the chia seeds. Let stand, stirring occasionally.
- Blend the remaining 1 cup of hazelnut milk with the cacao powder, agave nectar, vanilla extract and coconut oil, along with a dash of sea salt. Mix in the soaked chia seeds, and refrigerate.