I’ve recently been asked what one can do with chia seeds! So here are a couple recipes that are really good!
Chia Tapioca Pudding
Soak 1/4 c. raw oats with 1/4 c. chia seeds for 40 minutes. Add to 1 c. nut milk (almond works great). Chill for 10 minutes. Add raisins, coconut, and chill overnight, stirriing several times. Swirl with honey and sprinkle with cinnamon.
1/4 c. raw oats
1/4 c. chia seeds
1 c. almond or other nut milk
1/4 c. raisins
1/4 c. coconut
1 T. honey
cinnamon
http://rawtransformations.blogspot.com/2008/11/raw-chocolate-mousse.html
Finally got around to using that Irish Moss in my cupboard and made some delicious Raw Chocolate Mousse from the Cafe Gratitude Cookbook, ‘I Am Grateful.’. It was delectable and delightful. My temporary roommates are all now cacao-addicted. Here’s the recipe:
1 oz. Irish Moss
1/2 cup water
4 cups almond milk (better if you make your own, though you can get some store bought)
1/2 cup date paste (you can make your own by blending pitted dates)
3/4 cup agave
pinch of salt
splash of vanilla
3/4 cup raw cacao powder
3 TB lecithin
1 cup coconut butter
Directions:
Blend soaked Irish moss and water extremely well.(One of the reasons why a Vita-mix or other high speed blender is ideal.)
Add all the other ingredients, except the lecithin and coconut butter.
Keep blending until the mixture is smooth.
Add lecithin and butter and blend another 30-40 seconds.
Pour the mousse into cups and decorate with flower or cacao nibs.
on youtube-t: http://youtu.be/8IrX_sSTepk
A creamy, dairy-free pudding made with fresh coconuts! If you have never had a young coconut you are missing out! The water is beyond amazing and the meat you can make so many great things with. – add some water and you’ve got yourself a tasty treat with hardly any prep time.
Open a Thai young coconut and pour off the milk. Sccop out all the coconut meat.
Ingredients:
meat of one coconut
1/3 c. coconut juice, or more to liquify
1 T. Stevia powder
1/8 c. Coconut syrup (or sweetener of choice)
2 drops Liquid vanilla Stevia
dash salt
dash vanilla powder
Instructions: Blend until creamy. Add more coconut water, if desired. chill.
Variations: add strawberries, coconut, cacao nibs, cinnamon
http://gersoncooking.blogspot.com/2009_05_01_archive.html
Chard Rolls
4 Chard leaves
2 Medium size potatoes
1 Carrot
1/2 of an onion – sliced
1 Clove of garlic
The potatoes are cooked in water. Once cooked they are drained and placed in a bowl with the carrots and made into a puree. The garlic and onion are also added to this puree.
The chard leaves are washed and separated. They are then placed in very hot water but making sure that they do not cook too much. Each leaf is spread out and with a knife; the base of the leaf is cut off and discarded. In the center of the leaf a spoonful of the pure is placed. Once enough pure is placed then each leaf is rolled up and put onto a serving dish. The rolls are then ready to be served.
Posted by Felix S. at 9:52 AM 0 comments
Tuesday, May 19, 2009
Rye Bread
4 cups rye flour
2 cups whole wheat flour
½ cup molasses
2 tablespoons dry yeast
With ½ cup warm water
2 cups additional water to mix the dough
Let rise for 1 hour 15 minutes.
Put in baking pan, raise again one hour,
Bake about one hour at 375
Salad Dressing
8 Oz. of Orange juice (strained)
1 Oz. of Apple vinegar
1 clove of garlic
Dill, tarragon and marjoram (to taste)
1/4 of bell pepper
1/4 of white onion
The ingredients are added to blender. If dressing is too acidic then some brown sugar or honey can be added. After having blended the ingredients the dressings can be refrigerated for four to five days.
You can add any vegetable that you prefer like some beets, celery, zucchini or any thig else it just has to be organic.
Oatmeal Cake or Cookie
- 2 cups (equivalent to 16 oz.) of whole grain organic oatmeal. The oats must be in a powder form so this can be done by placing the oats in blender (or food processor) for a few seconds until they are the right consistency
– 2 or 3 bananas (mashed)
- 4 oz. of orange juice
- 4 oz. of apple sauce
- 4 oz. of honey
- handful of raisins (if preferred)
- 8 oz. of grated carrot can be added (if desired)
- Add oats to form soft dough with all the ingredients. Dough must be easy to stir. For added flavor you can pour some orange juice or liquid from raisins (this is made when raisins are stewed overnight in water to help them become softer. Once the raisins have been sitting in water they turn the water into a sweet nectar that can be added to the cake/cookie). Chopped fruit can also be added. Place all ingredients in a oven safe cake pan or cookie sheet and bake in oven (350 degrees Fahrenheit) until it’s brown.
Rice Pudding
1/2C of rice
2C of water
1/4C of brown sugar
2C of raisins (or raisins to taste)
The rice is washed, drained and then placed in a pot with water. When the water reaches boiling point the brown sugar and raisins are added. The heat is placed very low until the rice is cooked. Refrigerate and serve when cool.
Cabbage with fresh green Peas
1/2 a head of cabbage sliced
1/2 cup of Green peas
1/2Onion
A few cloves of Garlic
Laurel to taste
Dill to taste
Hypocrites soup for flavoring
The cabbage, peas, onion, garlic, laurel, dill and soup are placed in a pot over a very low temperature on the stove. Cook these gently as if you were steaming the vegetables.
Carrot Soup
The main vegetable can be substituted for that one of your choice such as Cauliflower, zucchini, broccoli or potato.
5 Carrots (or main vegetable of your choice)
1 Potato
1 Onion
A few cloves of Garlic
1/2 cup of Hypocrites Soup
Dill to taste
Parsley to taste
All of the ingredients are cooked together. It is important to thoroughly cook at high temperature the vegetables but then as soon as they boil they should be set to simmer for 45-60 minutes. Once they are cooked until soft they are placed in a blender until mashed evenly. The soup is served hot.
Hippocrates Soup
This will render four (4) servings.
- 4 medium potatoes cut in pieces
- 2 small celery roots. If these are not available then 3 stalks of chopped celery can be used
- 1 chopped white onion
- 1 chopped leek
- 1 whole garlic. Chop off the ends but you do not need to peel the whole garlic.
- 5 to 6 Medium tomatoes
- pieces of parsley
Make sure that all vegetables are thoroughly cleaned with distill water. Once veggies have been washed well then place all vegetables in a large pot (with lid). Put enough water in pot so that it covers all of the vegetables. Cook at a high heat until the vegetables boil and then turn down to a simmer for two to three hours. When the veggies are cooked then use a food mill to make the soup. You can determine the thickness of the soup to taste
Kev’s Comments:
I’ve spent plenty of time with Nick and I can tell you his enthusiasm is contagious. He’s definitely fun to be around and for his age, he’s in better shape than most 25 years old guys I know.
http://renegadehealth.com/blog/2012/03/21/natureboys-superfood-chia-pudding-a-raw-food-recipe/
Nick’s recipe here is simple and easy to make. If you don’t have the protein or the Liquid Light, you don’t have to use it, but it’s great to add them if you are athletic (or need more minerals) or are a protein type like I am — someone who burns through calories super-fast.
Natureboy’s Superfood Chia Pudding – A Raw Recipe from Nick Stern, aka Natureboy
Serves: 2
Prep Time: 30 minutes
Step 1:
8 oz. of spring water
Handful of soaked raw organic Goji Berries (soaked overnight)
1 capful of Sunwarrior Liquid Light
2 scoops of Sunwarrior Protein or Warrior Blend (vanilla)
1 tbsp of raw organic Coconut Oil
Dash of raw organic Cinnamon
Blend mixture in a high capacity blender
Step 2:
Stir in 5 tbsp of raw organic Chia Seeds
Let soak for 20 minutes until it thickens
Add fresh organic berries (raspberries, blueberries, and blackberries)
Add fresh green apple (cubed)
PUDDING
1 1/2 cups coconut milk
1 mashed banana
1/2 cup water
3 Tab. PSYLLIUM seeds – that’s your thickener
1 tablespoon pure vanilla extract
1Tab. raw cacao powder or carob
1 tablespoon raw honey or coconut agave
1/4 teaspoon ground cinnamon
Combine all ingredients. Cover tightly and chill 2-3 hours or overnight.
on youtube-
Soak 1 c. wild, or sweet rice, for 3-5 days, changing water daily.
Blend in the food processor until pasty. Add:
1 heaping T. almond butter
3-4 dates, soaked 10 minutes
2 ripe bananas
1 tsp. cinnamon
dash vanilla powder
dash salt
As it is processing, add 1 -1 1/2 c. water or coconut juice until the desired consistency is reached.
For variations, add:raisins, almond milk, cacao nibs, nutmeg, different stevia flavors, coconut.
Chill.
On youtube-
Make a quart of almond/nut milk – see video -http://www.youtube.com/watch?v=g15vEL4hzQQ
You can also make a quick almond milk by adding a Tablespoon of almond butter to 16 oz. of water.
Add milk to blender.
Add:
1/2 c. carob/cacao powder
1/3 c. sweetener – coconut nectar, agave, honey, etc….
6 drops vanilla stevia, or vanilla extract/powder
2 T. coconut oil
dash salt
Blend. Put in a bowl and add 1/2 c. chia seeds. Stir. Blend again. Chill for several hours.
On youtube -
banana pudding
Banana Pudding -
Mash 3 bananas with
3 Tablespoon of raw carob powder,
a hpg. T. lucuma powder
1 pinch vanilla powder or 1 tsp. vanilla extract
1T. cinnamon.
Blend until creamy. Sprinkle with lemon if you’re not going to eat it right away. Chill.
Fast, easy, tastes wonderful, and fat-free! Try it with cacao powder instead of carob.
Coconut oil, coconut, coconut milk, almond butter, cacao nibs, apples and berries make wonderful additions.
On youtube-
Grind 1 T. flax seed. Stir into a paste with 3 T. hot water.
Soak 1 c. cashews or macadamia nuts
In food processor, process nuts with”
1 hpg. T. coconut oil
1/4 c. honey
1/4 c. shredded coconut
1/4 tsp. salt
dash vanilla powder
Process until creamy. Drizzle in 1 T – 1/4 c. water until creamy.
Take out 1/2 the mixture and fill your wine glass/dessert cups with vanilla mousse.
Chocolate-
To the other 1/2 of the mousse, add:
the flax seeds
2-3 T. heaping cacao powder (I mixed mine half with carob)
1 T dark honey or agave
Blend until creamy. Cover the mousse with this layer of chocolate. Chill.
Superb!
