VANILLA CHIA PUDDING

Let's talk chia pudding! It's been my little obsession lately. I love it as breakfast, snack or lunch. When paired with an assortment of fruits it's so fresh, light and surprisingly filling. Add a little granola for even more texture and flavor. It's also extremely easy to make, just chia seeds & plant milk plus a little sweetener or spice if you like. Add them all together, place in your trusty fridge, shake/mix every few hours and within six hours or so you'll have yourself a perfect 'super food' pudding. If you make your own plant milk, you'll have a super food raw pudding! Texture wise this pudding is not too seedy or crunchy at all, these amazing little seeds will absorb the milk making them mostly gelatinous. There is much to love about this quick and easy treat. If you haven't tried chia pudding yet, I suggest you do so asap! 

Chia seeds have been around a long time and are finally making it into the mainstream. They are no longer just seen in health food stores and are easily accessible. I see them at Target and all my local grocery stores. They are mostly found dark colored like the ones you see above but you can find white chia seeds online. In the world of vegan food, chia seeds act as a binder to replace eggs and also as a thickener, like for this pudding. When not making chia pudding, you can sprinkle them on smoothies, oatmeal, salads and make chia fresca (a drink). Chia seeds are small but nutritious and should be included in your heart healthy habits! Per 1 ounce serving (2 tablespoons) of chia seeds you'll get 138 calories, 9 grams of fat (I strive for 3 grams per 100 calories but this is healthy fat), 10 grams of fiber (amazing!), 4.7 grams of protein (not too shabby). They contain a concentrated amount of the essential omega-3 fatty acid, although they don't contain all the essential omegas like EPA or DHA, you'll still get a good dose of the others at 5 grams. All their fiber will help aid in digestion and elimination. 

Above you'll see the difference of before and after. The top jar has just been mixed together and the bottom jar is what it will thicken up to look like after six hours or so. I used mason jars to make my chia pudding. The mason jars work great, all you have to do is shake the jar every few hours until it sets. They also make it easy to travel with. Fill your pint size jars half way using half the recipe, once set, fill the other half with fruit. Its a perfect take along lunch or snack!

My favorite way to eat chia pudding is with a mix of seasonal fruits. I call this the CHIA PUDDING RAINBOWL. Adding a little granola over top will add some extra texture. It's good to eat the rainbow! :)

VANILLA CHIA PUDDING

Ingredients

• 2 cups unsweetened almond milk (use your favorite)
• 1/2 cup chia seeds
• 2 teaspoons vanilla extract, 1/2 teaspoon vanilla bean powder or seeds of 1 vanilla bean
• 1 tablespoon pure maple syrup or cocount, turbinado or organic pure cane sugar, optional

Place ingredients in container or bowl and mix well. Place covered in the refrigerator and mix every 1-2 hours until set. Mixing is important since the seeds will fall to the bottom of the container, if not shakin or stirred every now and then it won't set properly. Keep refrigerated, will last up to 5-6 days.

Serve as you like.

Serves 2-4.

Notes:

I usually eat about 1/3 with a bunch of fruit. Use mandarins oranges, kiwi, raspberries, blueberries, blackberries, grapes, strawberries, pineapple, mango, banana, apples, peaches, granola, nuts, seeds, etc. Mix and match your favorite fruits, nuts & seeds!

I use mason jars to prepare the pudding. This way you can shake the jar to mix instead of mixing with a utensil. Mason jars are also great for travelling.

I don't add sugar to my chia pudding but the option is there if you prefer a little sweetness.

Add a sprinkle of cinnamon, cardamom or other dessert type spices for a change of pace. I like simple vanilla and used Williams-Sonoma Ground Tahitian Vanilla Bean for this recipe, about 1/2-1 teaspoon. I love it and the jar goes a long way!

Persimmon & Grape Baked Oatmeal

I had my first persimmon about a year ago. I've always admired their bright color and shape. Finally having picked one up, I fell in love at first taste. They have their own unique flavor...a sweet cinnamony flavor that I look forward to when they're in season. This recipe came about as I had a couple lying around. After a quick google search for persimmon recipes I decided to put them in a baked oatmeal, which by the way is a first for me. I found a baked oatmeal recipe for persimmons and cranberries which looked great and also one for persimmon and apple. I happen to have red grapes on hand, and after looking in my trusted Flavor Bible saw that persimmons and grapes compliment each other. I've so been wanting to try grapes from the oven so it was born this persimmon & grape baked oatmeal. The baked grapes are warm and juicy, while the persimmons are soft and flavorful. I also used a vanilla bean as I ran out of vanilla extract which was a nice touch and treat. If you have one on hand give it a try! I was super pleased with this combination of ingredients, although it sounds strange, but it's full of flavor, texture and not to mention your home will smell wonderful as it bakes. This is so easy to put together and well the worth the wait! 

Persimmon & Grape Baked Oatmeal

Ingredients

• 1 fuyu persimmon, peeled and diced
• 1 cup red grapes (use your favorite color grapes)
• 2 cups rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup chopped pecans or walnuts
• pinch mineral salt
• 2 cups unsweetened almond milk
• 1/3 cup pure maple syrup
• 1 vanilla bean, split lengthwise and seeds scraped or 2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

In medium bowl combine the oatmeal, cinnamon, cardamom, pecans and salt. In another bowl combine the milk, syrup and vanilla. Add wet mixture to the dry mixture, mix well. Add in persimmon and grapes, mix again.

Place mixture into a lightly greased 9 x 9 baking dish and bake for 40 minutes. Serve warm with a splash or two of non-dairy milk over top. 

Serves 4 or 2 generously.

Notes:

Sub in fresh cranberries for the grapes. Try using diced apples of choice in place of the persimmon. Use more of either of the fruits if you like. 

Enjoy!

Plum Carpaccio + Lemon Ginger Cream

Plums are in season and this is a great way to enjoy them, other than just eating them as is. This plum carpaccio is inspired by Matthew Kenney. He has a wonderful flair for raw eats of all kinds. You can find the original recipe in his book called Entertaining in the Raw. (be sure to check around for the best book price...this link is the best price I found but that could change)

For this recipe we will be making a simple syrup using either dates + water or pure maple syrup. To this we will add either vanilla bean or vanilla extract...both if your feeling like a good dose of vanilla with your plums and cream! You can probably guess want I did. :) I used dates for the syrup you see here. This batch came out a bit frothier than previous batches as I didn't let it rest very long. If you look closely enough you can see some of those little vanilla bean seeds in the smear above right...such delicious little speckles they are!

This simple syrup along with the lemon ginger cream will be added on top of your thinly sliced plums. I used a sharp knife to slice my plums. I didn't bother removing the seeds and simply started at the outer edge slicing inward until I came to the seed and then repeated on the other side. I found this to be the easiest way. For me, removing the seed meant squishiness on parts of the plum and I just didn't care for that. The best part of doing it this way was having a little extra plum on the sides for nibbling on. If your like me and like to nibble before the plate is served, you can go ahead and dip the extra plum flesh left around the seeds into the cream or syrup and start enjoying this as soon as possible. Or you can cut the small remaining amount off and place it in a sealed container to be eaten later with the leftover cream and syrup. Either way it's a win, win! But certainly if you wish, you can slice your plums in half, remove the seed and slice thinly using a sharp knife or mandolin and still dip in a few pieces here and there, just to be sure it tastes good. :)

 Plum Carpaccio + Lemon Ginger Cream

Carpacicio

• 8 plums (any color)

Lemon Ginger Cream

• 1/2 cup cashews, soaked for 2-3 hours
• 3 tablespoons water
• 2 tablespoons lemon juice
• 1 tablespoon pure maple syrup
• 1 heaping teaspoon grated ginger (I used a microplane to grate)

Simple Syrup

• 2 medjool dates, pitted (fresh is best)
• 1/3 cup water

OR...

• 1/3 cup pure maple syrup (in place of dates and water)
• 1/2 vanilla bean, scraped or 1/2 teaspoon vanilla (or both if you like)

For the cream, combine ingredients in a small blender (I used the magic bullet) and blend until smooth. You will want it to be on the thick side and shouldn't need any additional water. But if you forgo the soaking process you may need to add a bit more...I suggest adding in 1 tablespoon of lemon juice or water at a time. If you find your cream is a bit too runny, add in a few cashews and blend. You can serve at room temp or refrigerate a bit before serving. Can be made a day or two ahead of time.

For the simple syrup, combine either the dates, water and vanilla OR maple syrup and vanilla into a small blender (I used the magic bullet) and blend until smooth. Feel free to add a tad bit more water as needed to thin. You can serve at room temp or refrigerate a bit before serving. Can be made a day or two in advance.

Slice your plums thinly just before serving. I have given a more detailed way of slicing above. Here is the simple version: I placed my plums on a flat surface with the stem side up and sliced as thinly as I could by hand with a sharp knife starting from the outside and slicing in until I came to the seed in the middle. Do this for both sides.

Place you plums however you like on your plate. Serve with a nice drizzle of the simple syrup and a dollop of the lemon ginger cream. Garnish with some mint leaves. Serves 2 - 3.

Enjoy!

White Chocolate Goji Berry Truffles

Soft and subtle is a great way to describe this White Chocolate Goji Berry Truffle. These little gems have a nice mellow white chocolate flavor with a speck of color and light flavor from the goji berries. They went over so well with everyone I shared them with. So make a batch for you and a batch to share with your loved ones and friends. They will love you for it!

White Chocolate Goji Berry Truffles

Ingredients

• 4 oz or 1/2 cup raw cacao butter, melted
• 1/3 cup goji berries
• 1 1/4 cup cashews, soaked 2 hours and drained
• 7 medjool dates, pitted 
• 2 tablespoons pure maple syrup, coconut nectar or agave*
• 1 vanilla bean, seeds scraped
• 1 tablespoon vanilla extract
• dash of himalayan salt
• 1/4 -1/3 cup shaved cacao butter or unsweetened shredded coconut, for rolling

Start by placing the raw cacao butter in a small saucepan and heat on the lowest setting. Keep an eye on it while you start putting the rest of the truffles together, swish it around every once in a while. At this low temperature it won't burn and should melt completely within five minutes or so. Once melted, turn off heat and set aside until ready to use.

Place the goji berries in a small bowl and add about 1/2 cup water, let soak a few minutes and drain. This will help soften them.

Combine the cashews, dates, sweetener, vanilla bean seeds, vanilla extract and salt into your food processor/blender and blend until completely combined and you have a smooth consistency. With equipment turned off, slowly add the melted cacao butter and blend again until combined. Transfer truffle mixture into a small/medium bowl, mix in the goji berries. Place mixture in the refrigerator for about 20-30 min. Scoop out rounded tablespoons full and roll into balls. Makes about 14.

Roll in shaved cacao butter or shredded coconut. For shaving the cacao bar I used a vegetable peeler and broke up the shaved pieces with my fingers. It flakes nicely like you see in the pictures.

Store in an air tight container on the counter for up to one week, refrigerator for up to three weeks or so, or freeze for much longer storage. 

Notes:

If you like you can use 3/4 cup cashews and 1/2 cup oats. Just be sure to process the oats first creating an oat flour of sorts before adding in the cashews and the rest of the ingredients. 

I prefer to use maple syrup. I have seen good and bad for agave and have decided because of the conflicts to only use pure maple syrup as my sweetener of choice. I personally feel that they don't taste that much different. I understand that some do not like the maple flavor and agave will be the choice for them. I suggest doing your own research to see for yourself whether agave is the right choice for you. You can also start using coconut nectar as a sweetener of choice.

Enjoy!

P.S. Don't forget to share the love. :)

Almond Vanilla Chocolate Chip Bites

Almonds, vanilla and chocolate together...need I say any more. These are a nice easy treat anytime of day and meant to be enjoyed freely. Almonds are the most alkalizing nut, the more alkaline you eat the better. An alkaline (vs. acidic) system will help keep your system functioning at its peak! Almonds are also balancing, very nourishing, and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for the day. Healthy meets delicious in these raw no-bake bites.

 Almond Vanilla Chocolate Chip Bites

Ingredients

• 1 cup almonds
• 1/2 cup oats (I use GF)
• 3 tablespoons almond butter
• 3 tablespoons pure maple syrup or agave
• 6 medjool dates, pitted
• 1 teaspoon vanilla
• 1 vanilla bean, slit lengthwise and seeded
• 2 tablespoons water, + plus more as needed
• pinch of mineral salt
• 1/4 cup dark chocolate chips, cacao or carob nibs, or raw chocolate

Place all ingredients in food processor except for chocolate chips. Blend, scrapping down the sides as needed, until combined. (I like to leave mine a little on the chunky side). Add 1 or 2 tablespoons more water as needed. Remove mixture and place in a medium size bowl, mix in the chocolate chips. Refrigerate for about 20 minutes, it will help the mixture stiffen a bit making it easier to handle. Roll into 1 inch balls or flatten like a cookie. If forming them into balls you may like to roll them in cacao powder, cinnamon or shredded coconut. I've done all three and all were great ! Makes approx. 12 - 18, depending on if your rolling or forming cookie shapes.

Store in fridge and enjoy within a few weeks. They also freeze well.

Optional add ins:
1/4 cup shredded coconut flakes
1/2 teaspoon or so of cinnamon

Enjoy !