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.
- 1.5 flax eggs
- 1/4 cup olive oil
- 1/3 cup mashed very ripe banana
- 2 sweet apples, finely grated
- 1/2 cup coconut sugar
- 1/2 tsp sea salt
- 1.5 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup plain almond milk, unsweetened
- 2/3 cup gluten free rolled oats
- 1/2 cup almond meal
- 1 cup + 2 Tbsp gluten free flour blend
- 1/4 cup raw walnuts (chopped) for topping
- Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
- Prepare muffin tin with liners or lightly grease them.
- To flax eggs add mashed banana, olive oil and whisk to combine.
- Next add the apples, coconut sugar, baking soda, salt, cinnamon, and whisk to combine.
- Add almond milk and stir.
- Add oats, almond meal, gluten free flour blend and stir.
- Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
- 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.
- 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.
- If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
- Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
- 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.
Guys…seriously….help yourself!!Sienna was literally licking the bowl!!!
Add this beautiful frosting to Cakes, Cupcakes, Muffins, Cake Pops, Cookies…to seriously whatever you want…even to your brownies..raw or not…
- 1 cup (16 Tbsp) vegan butter, softened
- 2 1/2 cups coconut sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 cup dairy-free semisweet chocolate, melted (i melt with the milk) and slightly cooled. I use Dairy free, Gluten Free, Soy free chocolate chips (you can buy at Lotus pharmacy in Taipa
- 2 tsp pure vanilla extract
- 1/4 cup unsweetened Almond Milk
- Beat together all ingredients until light and fluffy
- Add the sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it's too thin, add more cocoa powder or powdered sugar.
Today i had the pleasure to indulge by far, the B.E.S.T. Raw, Gluten Free Dessert that ticks all the healthy boxes. A part from being Raw and Gluten Free it’s: Dairy Free, Refined Sugar Free, Eggs Free…it’s absolutely nourishing and tastes incredible.
It’s so fresh, refreshing, colourful and with an amazing tangy flavour that gives you that extra punch. A true summer hit! Sienna and I were literally fighting got the last crumble.
I have tried to develop this recipe according to my taste and i have to admit that although it doesn’t taste the same as the one i had this afternoon (no one shares their secret ingredient), it’s pretty sexy and extremely tasty as well…
Have a look at my ensemble and let me know your thoughts.
- 1/2 Cup raw buckwheat groats
- 1/4 Cup oats
- 1 Cup Medjool dates
- 1/2 tsp vanilla extract
- 3 Tbs maple or agave syrup
- 2 cups raw cashews (soaked for at least 2 hours)
- 1/4 -1/2 cup lime juice + 1 teaspoon lime zest (depending on desired lime flavor intensity)
- 1/4 cup honey (or maple syrup or other preferred liquid sweetener)
- 2 teaspoons vanilla
- pinch of salt
- 1/4 cup water (adjust according to desired consistency)
- Place the buckwheat in a food processor and process for 2-3 minutes until it becomes more like a flour, but not too fine.
- Add the oats and dates, pulse and then blend for 2-3 minutes until well mixed.
- Remove the mixture and using your fingers push down into a pie pan.
- Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Spread the filling over the crust and use a spatula or inverted knife to make the top very smooth.
- Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.
- Alternatively, you can make four tartlets in place of one pie.
- Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.
- The recipe is a bit tart, because that’s how I like my citrus, but feel free to add more sweetener to taste if you wish.
Summer is ALL about being fun, colourful, tasty, skinny, sexy, tanned, light meals, and yummy desserts/ice creams!!!
Chia seeds are a great superfood booster, so why not add them to your yoghurt, smoothies, juices, cereals, muffins, salads… even popsicles!
I LOVE chia pudding and I love coconut milk, so i came across these yummy Guilt Free Summer indulgences.These are the perfect healthy treats and will satisfy all your sugary cravings, especially when its hot outside!These chia pops are super refreshing, delicious and the raw chocolate coating adds a bit of crunch. It’s amazing how easy it is to make popsicles which are great for the kids (and adults too!). I’m so in LOVE!!
You can change your fruits. From Strawberry to Raspberries, Bananas to Blueberries…you choose!!!
The results… fabulous! The texture, the flavour and the little bits of fruit in each bite. They are refreshing and delicious and virtually guilt free! Don’t be scared, give them a try!
Enjoy your homemade chia popsicles!!
- 1/2 cup lite coconut milk
- 1/2 cup unsweetened almond milk
- 3/4 cup raspberries
- 2 tbsp chia seeds
- 1 tbsp sweetened shredded coconut
- Combine all ingredients in a large container. Mix well and close container; refrigerate 4 hours so the chia expands. Pour into 4 popsicle molds and freeze overnight.
14 days have passed since my 30th Birthday!And what a day!!Been spoiled from morning to evening by my Family and Friends!Felt so special.
Like i told you, i have spent my Birthday in Singapore…and the Day was perfect even though it was raining…it didn’t bother at all!
The started early…way to early, in fact i was the 1st one waking up..Hubby and Sienna woke up an hour later!I believe i have been staring at them for that long…such a beautiful image!I also took advantage to replay my 30 years of existence in my mind…Where it all started and where i am now..it has been an absolutely roller coaster ride with more ups than down!!!And i can’t thank enough to all the people who contributed to my happiness until today..You shaped me, You made the Woman i am Today and without you i wouldn’t be shinning. In special my Family, my Husband and my Amazing Friends. I Love you with all my heart.
I was soo looking forward to the day, i had no idea what Hubby been planing and organizing!!I LOVE SURPRISES!!!!!
Breakfast in bed was served at 9:00am and the day itinerary was explained by my Husband with an excited Sienna watching her favorite cartoons surrounded by her bears…
A driver/guide would be waiting for us at the Four Seasons entrance, where he would take us for a City Tour for 2 hours.
At 12.30 Pampered Pre Natal Massage at the Spa
At 15 High Tea at The Saint Regis – Hubby tried his best to book a table at Raffles but it was fully booked for a few days already (we still visited…what a charming iconic place)
19 Birthday Dinner
Wow!!!I got sooooo excited with everything…Loved everything!!!
Being pregnant and with a 19month old, we had to time and coordinate everything with rest, nap times and Sienna’s feeding time…it went spot on..I rested when i needed to and Sienna slept when she was supposed to!!Everything went perfect!
I managed to take a few pictures of St.Regis High tea that i highly recommend. The atmosphere, sophistication,luxury, elegance and attention to detail ruled that stunning lobby lounge. Totally different from High Teas i am used to…Service was excellent and the piano playing in the background made me very emotional once or twice. My High Tea was served with one of their fantastic teas and hubby’s with amazing bubbly!I was absolutely impressed with their teas options…some TWG’s exclusive blends, others home blends…the Menu was just fantastic!
It was a memorable day, that ended with the Dinner at a very popular Singaporean Restaurant where i was dying to try the so famous Chilli Crab. It was not Jumbo in Clark Quay – was fully booked, but it was an equally good one. It didn’t disappoint at all!It was a very interesting experience surrounded by locals and foreigners…probably Expats and Tourists like us.
I was sad day was over…it also meant that our getaway was reaching the end…and soon was time to return home…
We spent 6Days and 5Nights in this city that we might call one day : Home.What i liked the most:
Our spacious room and bathroom at The Four Season, Gardens, how Green the city is, Marina Bay Sands Lunch Buffet – wow!!!!, The Raffles, My Birthday Day, St.Regis’s High Tea, fact that everybody speaks english, Sentosa’s residences 😉 The deal is to come back next year, spend more time, and explore the city in a non very turistical eyes!
Until next time Singapore