My Daily Chia Seed Drink. Now put the lid on and shake it up. Now it's time to wait. I usually wait at least 2. This allows the chia seeds to soak up the water and form a gel- like texture. Next add 1 cup of your favorite juice. Shake it up and drink! Pour 2 cups of water into the mason jar, followed by 3 Tbs. Then close the lid and shake to mix it up. Allow the chia seeds to sit for 2. I played around with different measurements, and I prefer 1 1/2 cups of coconut milk to 1/3 cup chia seed. You can make this chia seed pudding with milk, cream.They will have then formed a gel about like this. Now add the juice of one lemon and 1 Tbs. Give it another good shake and then drink up! ![]() It will taste similar to a natural lemonade.. See all the steps in pictures over at my blog: http: //www. Check with your doctor or health practitioner if you are uncertain about trying out any of the products mentioned in this video. Background Music: (Royalty- Free). ![]() Low Carb Chia Seed Brownie Recipe. Dense, chocolatey brownies made with chia seeds for a healthy treat. Low carb, gluten- free and sugar- free. You ve probably heard talk about the benefits of chia seeds, including providing relief from joint pain. Chia seeds are nutritious and easy to prepare. Recipes for pinole and chia fresca (also called iskiate), eaten by the Tarahumara from the book Born to Run. This post is sponsored by Bob’s Red Mill. There are so many misconceptions about a low carb diet, I often find myself exhausted at trying to battle them all. Attempting to show people that a high fat, low carb diet is not only great for weight loss and blood glucose control, but is actually very healthy all around, takes a lot of energy. Sometimes I just want to hide in my kitchen creating delicious recipes and not bother even trying to correct these misconceptions. But I would be very remiss as a low carb advocate if I did that. So today I am over on the Bob’s Red Mill blog, attempting to correct the idea that low carb diets are also low fiber diets. I don’t know about you, but I eat plenty of high fiber vegetables and fruits, probably more than many people who follow a more conventional “healthy” diet.
In my baking, I use flour alternatives that have as much or more fiber than many whole grains. As with anything, you can also get too much dietary fiber, so it’s a balance. And to prove my point a little, I made some healthy and delicious chia seed brownies. We all know chia is good for us and it’s a great source of fiber. I got to wondering if it would make a good addition to a sweet baked good like brownies. Let me just say that my kids adored these. They couldn’t get enough and my son declared they were the best brownies he’s ever had. Because chia tends to attract and hold moisture, they were very dense and fudgy, which is my favourite kind of brownie. If you prefer yours a little cakier, try baking a little longer. And these are a really great base recipe. I dressed mine up with a little coffee and some chocolate chunks, but they would be wonderful frosted or with nuts and other fun inclusions. Since we have yet another snow day on our hands, I am letting my kids help me make these again today! Please check out my Mocha Chocolate Chunk Chia Seed Brownies on Bob’s Red Mill. Serves 1. 6. Each serving has 6 g of carbs and 4 g of fiber. Total NET CARBS = 2 g. Calories; 1. 4g Fat (7. Protein; 6g Carbohydrate; 4g Dietary Fiber; 6. Cholesterol; 1. 72mg Sodium. Disclosure: This post was sponsored by Bob’s Red Mill. All opinions, thoughts, recipes, photography, random tangents and incoherent ramblings are my own. Overnight Chocolate Chia Seed Pudding. I’m a little late to the chia seed pudding bandwagon, I know. But that doesn’t mean I can’t be an enthusiast. The chia seed has. That’s probably because its uses are. Consider this recipe my whittled down, super simple version that’s naturally sweetened, vegan and gluten free. Plus, it’s so healthy it’s actually suitable for breakfast. If that doesn’t sell you, I don’t know what will (Rhonda). Let’s get our pudding on, shall we? This recipe is simple, requiring just 6 basic ingredients that are totally versatile. If you don’t have cocoa or cacao powder, leave it out and add? Go for maple syrup or agave (or honey if not vegan). This is the beauty of chia pudding. Once you have the chia seed- to- liquid ratio right, the flavor possibilities are endless. I tried it two ways and must say I’m surprised that I actually preferred the unblended, which is easier, faster and seemed to require less sweetener. But if you’re into pudding of the creamy, dreamy varieties, blended is for you. But for those of you who prefer a little texture, leave it unblended! Either way you go, I think you will love this pudding. It’s: Creamy. Seriously pudding- like. Naturally sweetened. Chocolatey. Loaded with nutrients. And easy. Make this the night before for a decadent breakfast or mid- day snack. Or, prep it in the morning for a hands- off, simple dessert to unwind from the day. You can’t go wrong either way! And, it lasts for a couple! Take a picture and tag it #minimalistbaker on Instagram so we can see. We also love seeing your comments and ratings. Cheers and happy pudding making! Overnight Chocolate Chia Seed Pudding. Simple, 6 ingredient chocolate chia seed pudding that's naturally sweetened and so thick and creamy. Simple, loaded with nutrients and perfect for breakfast, a snack or dessert! Recipe type: Dessert, Breakfast. Cuisine: Vegan, Gluten Free. Almond Breeze Almondmilk Original Unsweetened. Tbsp (3. 0- 7. 5 ml) maple syrup if not blending (can sub 5- 9 dates, pitted if blending)1/2 tsp ground cinnamon (optional)1/4 tsp sea saltoptional: 1/2 tsp vanilla extract. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates. Let rest covered in the fridge overnight or at least 3- 5 hours (or until it's achieved a pudding- like consistency). If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste. Leftovers keep covered in the fridge for 2- 3 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.*Nutrition information is a rough estimate for 1 of 4 servings.*Prep time does not include chilling!*Recipe loosely adapted from Pop Sugar. Serving size: 1/4 of recipe Calories: 1. Fat: 8 g Saturated fat: 1. Carbohydrates: 1. Sugar: 9g Sodium: 1. Fiber: 8. 6 g Protein: 5.
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