Tropical Chia Pudding

Chia pudding is SO easy to make, it literally comes together in minutes. I prefer it once it has set overnight in the fridge but you don’t have to wait that long (that’s why i have put 4 – 12 h in the cook time bracket) . Chia seeds are packed with fiber, essential fats, and calcium to boot!

ChiaPudding-3

Mango is one of my favorite fruits and absolutely easy to find here in Hong Kong and Macau – in fact – Southeast Asia. It’s high in sugar, like most fruit from the tropics and has many nutritional benefits. Mango is great for the skin as it is loaded with antioxidants. It also fights breast and colon cancers and has vision protecting properties.

MangoChiaPudding_Bowl

Mango Chia pudding
Serves 2
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Prep Time
15 min
Cook Time
12 hr
Prep Time
15 min
Cook Time
12 hr
Ingredients
  1. 2 sweet and juicy mangoes
  2. 1 cup of coconut milk
  3. 2 pitted dates
  4. 1/4 cup chia seeds
  5. 1/4 tsp vanilla extract
  6. 1/2 cup of raw nuts and seeds
Instructions
  1. Start blending the mango until you have a thick sauce.
  2. Pour the mango sauce evenly into 2 glasses or bowls. Set in the fridge.
  3. Blend the coconut milk and two dates until smooth.
  4. Pour the sweetened milk into a small mixing bowl.
  5. Stir the milk, chia seeds, and vanilla until it becomes a thick pudding. Stir constantly for 3-4 minutes then let stand for about 5 minutes to thicken.
  6. Pour the chia mixture on top of the mango sauce in even portions.
  7. Allow to set overnight.
  8. Be sure to cover if you are storing over 1 day, it lasts 4 days in the fridge, covered.
  9. Serve with chopped nuts.
Notes
  1. If you have difficulty with tropical fruits like Mango, you can substitute with a fruit of your choice in this recipe. Fresh or frozen will work here. The consistency should be like a thick smoothie.
  2. If there is too much liquid in the mango portion it will not set up at all. If you are having issues add 1/4 cup of raw coconut meat, that should for sure make it set up and I’ve made it like that many times.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Apple Oatmeal Muffins

Apple Oatmeal Muffins
Serves 12
Vegan, gluten free apple muffins loaded with fruit. Super moist, flavourful and healthy! Perfect for on-the-go breakfast and snacking.
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Prep Time
15 min
Cook Time
32 min
Total Time
47 min
Prep Time
15 min
Cook Time
32 min
Total Time
47 min
Ingredients
  1. 1.5 flax eggs
  2. 1/4 cup olive oil
  3. 1/3 cup mashed very ripe banana
  4. 2 sweet apples, finely grated
  5. 1/2 cup coconut sugar
  6. 1/2 tsp sea salt
  7. 1.5 tsp baking soda
  8. 1/2 tsp ground cinnamon
  9. 1/2 cup plain almond milk, unsweetened
  10. 2/3 cup gluten free rolled oats
  11. 1/2 cup almond meal
  12. 1 cup + 2 Tbsp gluten free flour blend
  13. 1/4 cup raw walnuts (chopped) for topping
Instructions
  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  2. Prepare muffin tin with liners or lightly grease them.
  3. To flax eggs add mashed banana, olive oil and whisk to combine.
  4. Next add the apples, coconut sugar, baking soda, salt, cinnamon, and whisk to combine.
  5. Add almond milk and stir.
  6. Add oats, almond meal, gluten free flour blend and stir.
  7. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
  8. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
  9. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
  10. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
  11. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
Notes
  1. If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.
Adapted from Mariana Hedegaard
Adapted from Mariana Hedegaard
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Guilt Free Banana Pancakes

pankekas

These pancakes are vegan, gluten and sugar-free and it’s the best pancakes recipe I’ve ever tried, it’s so awesome and really easy to make. This is a healthy version of pancakes with less cholesterol and fat than other recipes. It tastes amazing, you’re gonna love it too.

Guilt Free Banana Pancakes
You’re gonna love these pancakes because they are soft, fluffy, sweet, healthy and your kitchen is gonna smell like heaven. They are addictive and you’ll always want more!!!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 cup rice flour
  2. 1 cup oat flour
  3. 2 teaspoons gluten-free baking powder
  4. ½ teaspoon salt (optional)
  5. 1 teaspoon ground cinnamon
  6. 1 cup almond milk
  7. 2 teaspoons vanilla extract
  8. 1 tablespoon coconut oil
  9. 2 bananas
Instructions
  1. Mix all dry ingredients in a bowl
  2. Mix wet ingredients in another bowl
  3. Add sliced bananas and blend until smooth. You also can add smashed bananas, so you won't need to blend.
  4. Combine dry and wet ingredients with a blender or with a wood spoon.
  5. Place ¼ cup of batter in a hot pan lightly greased (i use coconut oil) and cook for about two minutes for each side.
Notes
  1. Serve with sliced banana and maple syrup if you prefer.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Berry Chia Jam

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By now, you probably already know why chia seeds are awesome. For one, these tiny, pinhead-size seeds are rich in omega-3s — and they’re incredibly high in fiber, to boot.They’re so high in fiber, in fact, that they can absorb approximately 10 times their size and weight in water.

These little super-soakers develop a gelatinous coating after they’ve taken in all that liquid, which lends itself to all kinds of interesting food uses. Puddings, smoothies, and — yep — a super-easy, healthy “jam” made with just berries, a little natural sweetener, and chia seeds. And that’s it!

So today, I thought I’d show you exactly how you can make your own chia seed jam.

Traditional jam relies on pectin to gel, and if you’ve made it before, you know that it can be a fussy beast. The right balance must be struck between the fruit (and the amount of natural pectin it may already have in it), sugar, added pectin, and acid in order to create the perfect consistency. It can take a lot of time boiling and stirring and fussing and ultimately possibly cursing over a stove. Not that I know anything about that.

But chia seed jam? It’s a piece of cake. And the result is a fruit spread with a similar texture as its predecessor, but it’s one that, to me, tastes more of the fresh, bright fruit it’s made of. Better yet, you can leave the sugar out entirely if you wish. Or if your jam needs to be a touch sweeter, pure maple syrup or some honey will do you just fine. Oh, and there’s also the nutritional boost that those super seeds provide.

Berry Chia Jam
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 3 cups of strawberries, blueberries, blackberries or raspberries
  2. 1/4 cup pure coconut or agave nectar - more or less to taste
  3. 2 tablespoons chia seeds
  4. 1/2 teaspoon vanilla extract
Instructions
  1. Clean and process your fruit, removing stems/seeds as needed.
  2. Set a medium saucepan over medium heat and add the fruit and sweetener (start with a little; you can always add more later).
  3. Heat fruit, stirring occasionally, until it begins to liquify, 5-15 minutes depending on your fruit. Allow the fruit to come to a boil, and let it continue to boil until it begins to break down and form a saucy consistency, about five minutes. If nccessary, carefully mash fruit with a fork or masher until it reaches the consistency you'd like.
  4. Taste your jam and see if you want to add more sweetener. Add a tablespoon at a time until you hit the right sweet note for your tastes.
  5. Stir in the chia seeds and let cook for another minute. Stir again, remove from heat, and let sit until thick, about 10 minutes. If the jam seems a little thin, add another teaspoon or two of chia seeds, stir, and let sit for another 10 minutes, but keep in mind that he jam will continue to thicken as it cools.
  6. To store, place in an airtight jam jar or other container, and keep it in the refrigerator for up to two weeks. Can also be frozen for up to two months.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

 

Coconut Yogurt with Berry Chia Pudding

Coconut Yogurt with Berry Chia Jam
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Ingredients
  1. 2 cups non-dairy yogurt of choice (for a homemade option, check the coconut yogurt recipe)
  2. Optional add-ons: Buckwheat, granola, rolled oats, nuts, seeds, fresh fruit
For the Berry Chia Pudding
  1. 2 cups trimmed and quartered strawberries
  2. 1 cup raspberries
  3. 1/2 cup coconut water
  4. 1 tablespoon coconut or agave nectar
  5. 1 teaspoon lemon juice
  6. 1 teaspoon vanilla extract
  7. 5 tablespoons chia seeds
Instructions
  1. To make the berry chia pudding, blend the berries, coconut water, the nectar, lemon, and vanilla together till smooth.
  2. Pour over the chia seeds.
  3. Stir the mixture every 5 minutes for 15 minutes, and then let it sit in the fridge overnight (covered). Give it a good stir before using.
  4. To make the swirl, simply combine half a cup of non-dairy yogurt and half a cup of the chia pudding in a bowl. Swirl it up. Top with your add-ons of choice (granola, buckwheat, fruit, nuts), and enjoy.
Adapted from Choosing Raw
Adapted from Choosing Raw
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Vegan Coconut Yogurt

Looking for a dairy free, raw vegan alternative to yogurts that you can dress up as fancy parfaits or eat with fresh fruit? Try making your own instead of purchasing the store bought yogurts. I know there are some coconut and almond yogurts on the shelves now but even those contain additives which aren’t necessary to consume. Aside from the waiting process, the yogurt itself only really takes 10 minutes to make including clean up if you’re fast.

Raw Vegan Vanilla Coconut Yogurt
Yields 4
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Ingredients
  1. Flesh of 2 young Thai coconuts (about 2 cups)
  2. 1/2 cup coconut water
  3. 2 teaspoons coconut or agave nectar
  4. 1-2 teaspoons freshly squeezed lemon juice (to taste)
  5. 1 teaspoon vanilla extract
Instructions
  1. Place all ingredients in a high speed blender and blend till totally smooth and creamy (2-3 minutes in a blender; the food processor may take a little longer).
  2. Enjoy with fresh berries, fruit of choice or sprinkle some Satta Juicery's RawNolas instead.
Notes
  1. This is a shortcut version of coconut yogurt. It’s not fermented, so it isn’t bursting with all of those friendly bugs we love , but it’s quick, easy, and incredibly delicious.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Basic Chia Pudding

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Chia seeds are super foods widely recognized for their high Omega-3, calcium and antioxidant content. When you are looking for a filling, nutritious and delicious treat, chia pudding has you covered. It is easy to make and fun to turn into a creative build-your-own parfait by adding toppings like fresh fruit, dried fruit or granolas.

Chia Seeds Pudding
Serves 4
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
FOR THE CHIA PUDDING
  1. 3 cups unsweetened almond milk
  2. 1/2 cup chia seeds
  3. 1-3 tablespoons of coconut or agave nectar - to taste
  4. 1 vanilla bean or 1tsp of vanilla extract
SUGGESTED TOPPINGS
  1. Raw Granola - like Sattva Juicery's RawNolas
  2. Fresh fruit
  3. Coconut flakes
  4. Pure maple syrup
  5. Cinnamon
  6. Nuts and seeds
  7. Banana
Instructions
  1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl. Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).
  2. Cover and chill in the fridge for 2.5-3 hours, or overnight. It helps to stir the mixture every so often during this time, but don't worry if you can't.
  3. Stir well before serving. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an air-tight container in the fridge for 3-5 days.
Notes
  1. The thickness of the chia pudding will vary based on the kind of almond milk you use, so don’t worry if it looks a bit thick or thin when you first try it out. If your pudding is too thin you can add more chia seeds and let it sit for 30 minutes more; if it’s too thick, try adding a touch more almond milk.
Adapted from Oh She Glows
Adapted from Oh She Glows
Lifestyle in Shavasana http://lifestyleinshavasana.com/