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!
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.
- 2 sweet and juicy mangoes
- 1 cup of coconut milk
- 2 pitted dates
- 1/4 cup chia seeds
- 1/4 tsp vanilla extract
- 1/2 cup of raw nuts and seeds
- Start blending the mango until you have a thick sauce.
- Pour the mango sauce evenly into 2 glasses or bowls. Set in the fridge.
- Blend the coconut milk and two dates until smooth.
- Pour the sweetened milk into a small mixing bowl.
- 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.
- Pour the chia mixture on top of the mango sauce in even portions.
- Allow to set overnight.
- Be sure to cover if you are storing over 1 day, it lasts 4 days in the fridge, covered.
- Serve with chopped nuts.
- 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.
- 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.
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.
- 1 cup rice flour
- 1 cup oat flour
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt (optional)
- 1 teaspoon ground cinnamon
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1 tablespoon coconut oil
- 2 bananas
- Mix all dry ingredients in a bowl
- Mix wet ingredients in another bowl
- Add sliced bananas and blend until smooth. You also can add smashed bananas, so you won't need to blend.
- Combine dry and wet ingredients with a blender or with a wood spoon.
- Place ¼ cup of batter in a hot pan lightly greased (i use coconut oil) and cook for about two minutes for each side.
- Serve with sliced banana and maple syrup if you prefer.
I am quite surprised and amazed at how the texture of this raw brownie recipe resembles real brownies – especially after these brownies are refrigerated for about an hour or even longer.They brownies are entirely raw (except for the frosting) and super fudgy and rich. They come together in about 20 minutes and require simple ingredients you likely have on hand right now – such as, Walnuts, Almonds, Dates, Cocoa Powder + Nibs, Sea Salt.
The whole Family will love it. This is a great treat or snacks for your kiddos too. Just remember not to give them a piece after 6pm…Sienna was non stop till 21pm!!!!
- 1 cup + 1/2 cup raw walnuts, divided + more for topping
- 1 cup raw almonds
- 2 1/2 cups dates, pitted
- 3/4 cup Raw cacao powder
- 2 Tbsp cacao nibs + more for topping
- 1/4 tsp sea salt
- 1/2 water - if needed
- 1/4 cup almond milk
- 1 cup dairy-free dark chocolate. I use Dairy free, Gluten Free...chocolate chips (you can buy at Lotus pharmacy in Taipa)
- 2 Tbsp coconut oil
- 1/4 - 1/2 cup coconut flower sugar
- 1/4 tsp sea salt
- Place 1 cup walnuts and almonds in food processor and process until finely ground.
- Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
- Add the dates to the food processor and process until small bits remain. Remove and set aside.
- Add nut and cocoa mixture back into food processor (here is where i add the water in case the mix is too dry - slowly and only if needed) and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
- Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
- Add the brownie mixture to a parchment lined dish and before pressing, add remaining 1/2 cup roughly roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. Slightly squeeze in the sides to create a square - this will make the brownies slightly thicker and more dense.
- Place the prepared square in the fridge to chill for 15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).
- Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm then transfer to mixing bowl.
- Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
- Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
- Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
- Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.
- Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).
- You can also use this raw brownie recipe as a pie crust or as very chocolately raw truffles.Yummmmm
It doesn’t come as a surprise that we need healthy snacks at home. Both Hubby and I workout everyday, we need energy to take care our sweetie pies and keep it up with their pace plus we need the focus to do our job.
With all these demands, i am dedicating every Sunday to develop and try new recipes. For 5 Sundays in a row i’ve been working around guilt free desserts and snacks…Some turned out pretty impressive, others not so….One of the best parts of cooking and specially on Sundays is that Sienna can help…”Mommy, Sienna help” she repeats over and over. It is so important to involve your kids in everything you do and specially when cooking healthy foods…
These convenient nutrition of these yummy bars has made a staple in my kitchen…It’s definitely the best grab-and-go snack. You can enjoy it as a mid morning or afternoon snack, or as a dessert too. Needless to say that in 15 minutes you have your end result before you. You just need to add 30min + for refrigeration.
Pair it with your favourite Sattva Juiery Cold Pressed Juice and make it THE snack!!!
- 15 soft Medjool dates (pits removed)
- 1/4 cup raw almonds
- 1/4 cup raw cashews
- 1/4 cacao powder
- 3 tbsp cacao nibs
- 6 tbsp hemp seeds
- 1 tbsp chia seeds
- 2 tsp maca powder
- 2 tbsp desiccated coconut
- 2 tbsp raw nuts/seeds
- 1/4 cup of raisins
- 1/2 tsp cold water - just in case you need
- Grind all ingredients together in the food processor except for the last 2 tbsp raw nuts/seeds and the 1/4 cup of raisins, until a coarse dough has formed.
- Stop the machine and check the consistency (need to stick together easily - otherwise will crumble).
- Add a tiny amount of water if the dough is too dry.
- Blend again until the desired sickness is achieved.
- Add the last 2 tbsp raw nuts/seeds and dried fruits and pulse several times until just coarsely chopped
- Place a large sheet of plastic wrap on a flat surface and spill out the dough on top.
- Gather into a solid mass in the centre then use the sides of the plastic to wrap over the dough really tight.Press, pound and shape it into a rectangle aprox. 1 inch
- Place bar in the freezer for 30min before cutting
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.
- 3 cups of strawberries, blueberries, blackberries or raspberries
- 1/4 cup pure coconut or agave nectar - more or less to taste
- 2 tablespoons chia seeds
- 1/2 teaspoon vanilla extract
- Clean and process your fruit, removing stems/seeds as needed.
- Set a medium saucepan over medium heat and add the fruit and sweetener (start with a little; you can always add more later).
- 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.
- 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.
- 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.
- 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.
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.
- Flesh of 2 young Thai coconuts (about 2 cups)
- 1/2 cup coconut water
- 2 teaspoons coconut or agave nectar
- 1-2 teaspoons freshly squeezed lemon juice (to taste)
- 1 teaspoon vanilla extract
- 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).
- Enjoy with fresh berries, fruit of choice or sprinkle some Satta Juicery's RawNolas instead.
- 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.
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.
- 3 cups unsweetened almond milk
- 1/2 cup chia seeds
- 1-3 tablespoons of coconut or agave nectar - to taste
- 1 vanilla bean or 1tsp of vanilla extract
- Raw Granola - like Sattva Juicery's RawNolas
- Fresh fruit
- Coconut flakes
- Pure maple syrup
- Nuts and seeds
- 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).
- 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.
- 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.
- 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.
- 2 cups raw almonds
- 1 1/2 cups pitted dates
- 1/4 tsp vanilla extract
- 1 cup pitted dates
- 1 tbsp melted coconut oil
- 1/4 water
- 1/4 tsp vanilla extract
- pinch of pink sea salt
- 2 tbsp melted coconut oil
- 1/4 raw cacao powder
- 2 1/2 tbsp coconut sugar or raw agave nectar
- Grind dates and almonds in food processor until crumb like. Add vanilla until sticky and then press into rectangular dish. line with baking paper of grease with coconut oil.
- Blend caramel ingredients together and pour over biscuit base.
- Place in the freezer to set for 20-30 mins
- For chocolate topping melt coconut oil for chocolate and then add all other ingredients and stir well. Pour topping over slice – you will need to work quickly as the base has been frozen the chocolate will set quickly.
- Place back in the freezer for 5-10 mins
- Cut into small squares to serve.