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!

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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.

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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/

Raw Vegan Cacao Energy Bars

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.

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Pair it with your favourite Sattva Juiery Cold Pressed Juice and make it THE snack!!!

Raw Vegan Cacao Energy Bar
Serves 8
Delicious bars with the best of the superfoods available!!
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Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
Ingredients
  1. 15 soft Medjool dates (pits removed)
  2. 1/4 cup raw almonds
  3. 1/4 cup raw cashews
  4. 1/4 cacao powder
  5. 3 tbsp cacao nibs
  6. 6 tbsp hemp seeds
  7. 1 tbsp chia seeds
  8. 2 tsp maca powder
  9. 2 tbsp desiccated coconut
  10. 2 tbsp raw nuts/seeds
  11. 1/4 cup of raisins
  12. 1/2 tsp cold water - just in case you need
Instructions
  1. 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.
  2. Stop the machine and check the consistency (need to stick together easily - otherwise will crumble).
  3. Add a tiny amount of water if the dough is too dry.
  4. Blend again until the desired sickness is achieved.
  5. Add the last 2 tbsp raw nuts/seeds and dried fruits and pulse several times until just coarsely chopped
  6. Place a large sheet of plastic wrap on a flat surface and spill out the dough on top.
  7. 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
  8. Place bar in the freezer for 30min before cutting
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Micro Greens

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Standard vegetables, take a seat please – there’s a younger model in town!

The first time I saw microgreens, I thought, “Awww how cute are these!”

We’ve come to accept the baby-fication of our vegetables – baby spinach, baby lettuce, and baby squash prized for their tenderness and cute size have staked out territory in the produce section of many a grocery store including in our Parkn’Shop.

For a bit now, growers and a few inventive chefs)have decided we need vegetables that are even more juvenile than babies — seedlings so small, and so young, they’re called microgreens. The advantages of these tiny leaves less than 14 days old are many, their proponents say. They make vibrantly hued garnishes to salads, sandwiches and soups. And whether they’re spinach, pea, beet or purple mustard, microgreens are rumored to pack even more nutrients that their adult versions.

Micro Greens Have Up to 40 Times More Vital Nutrients Than Mature Plants

After all, What Are Micro Greens?

Micro Green is the universal name for almost any green vegetable or herb that has edible leaves and is harvested at the coteleydon growth stage – the stage when the first set of true leaves sprout. The coteleydon growth stage comes after the germination and sprouting stages but before a plant fully develops its root and leaf structures. The first set of true leaves develops after the coteleydon – or the first two visible leaves – of a plant appear. When the next set of leaves – anywhere between two to four – are produced, the plant actually enters the coteleydon stage. If the plant is allowed to grow, it becomes a seedling.

Types

Benefits-of-Microgreens
Micro Greens are most commonly harvested from leafy greens such as kale, arugula, beet greens, onions, radish greens, watercress, chard and bok choy and herbs such as cilantro, basil, chervil, parsley and chives. The taste of micro greens depends on the original vegetable. Micro Greens have a very strong and concentrated taste of the original vegetable. This means that cilantro microgreens will still taste of cilantro but in a stronger, more vegetal and condensed format. The health benefits of microgreens are similar to those of sprouts; however, the specific nutritional profile for each micro green depends on the type of plant it comes from originally.

Understanding the Sprouts

Sprouts and microgreens have the highest concentration of nutrients per calorie of any food. They are the richest sources of vitamins, minerals, trace minerals, enzymes, antioxidants, chlorophyll and protein, and provide us with substantially greater health benefits than raw fruits and vegetables.

Sprouts are germinated seeds. They grow for 2-5 days depending on the seed. Sprouting magnifies the nutritional content of the seed, more than tripling vitamins A, B-complex and C. The vitamin content of some seeds increase by up to 20 times the original value after just a few days of sprouting.

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The smaller seeds, such as broccoli, alfalfa and radish, contain up to 100 times more of the incredible phytonutrients than their mature counterparts. What this means is that just a handful of broccoli sprouts can provide you the same nutritional benefits as a bucket full of mature broccoli. The larger seeds, such as the grains (kamut, oats, rye) and legumes (lentils, chickpeas, beans), provide with the energy (calories) we need to function. In addition to boosting the antioxidant, vitamin, essential fatty acid, and enzyme content, it’s been well documented that the soaking and sprouting process also increases the quality and quantity of fiber and protein. Sprouting is simply the best way to prepare grains, legumes, nuts and seeds. It activates enzymes, releases anti-nutrients, and improves our digestion and absorption of beneficial nutrients, allowing us to get the most health benefits from our food. The beauty of it all lies in the fact that sprouts can be grown on your kitchen counter every day of the year, and with minimal effort.

Nutrients and Health Benefits of Micro Greens

The nutritional profile of each microgreen depends greatly on the type of microgreen you are eating. Leafy greens are a good source of beta-carotene as well as iron and calcium. Dark green leafy vegetables such as kale and chard are also high in lutein and zeaxanthin. Because microgreens require only minimal sunlight and space to grow, they can be grown in your kitchen or in a windowsill, allowing you to control the type of microgreens as well as their growing conditions. Home-grown microgreens are not exposed to as many pollutants as commercially grown varieties. Because you have greater control over their growing conditions, such as exposure to pesticides and the type and quality of soil used, you will have fewer added or environmental toxins in your microgreens. Growing your own microgreens means that you have easy access to them and can incorporate them more readily into your daily diet, increasing your vegetable consumption.

Serving Suggestions

  • Dress microgreens with a simple vinaigrette made from extra virgin olive oil, apple cider vinegar, fresh-squeezed lemon juice, minced garlic, and cracked black pepper. Serve as a side dish or a bed for a serving of salmon, beans, or another lean protein.
  • Toss microgreens with pesto (anything from the traditional basil type to roasted red pepper or sundried tomato varieties works) and use as a topping for an open-faced sandwich.
  • Add microgreens to an organic omelet or tofu scramble with other veggies such as mushrooms, tomatoes, onions, and bell pepper.
  • Use raw microgreens as a garnish on a hearty bean or lentil soup, pizza, or in place of lettuce in tacos.
  • For a simple chilled entrée, combine microgreens with vinaigrette, a small scoop of cooled whole grains (I like quinoa or wild rice), and a lean protein like cubed tofu.

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Raw Vegan Key Lime Tart with Oats Crust

key lime tart

Desserts | July 12, 2015 | By

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.

Love,

Xx

Raw Vegan Key Lime Tart
Serves 1
A raw and tarty lime pie to refresh the palate. provide energy and nutrients and taste amazing.
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Crust
  1. 1/2 Cup raw buckwheat groats
  2. 1/4 Cup oats
  3. 1 Cup Medjool dates
  4. 1/2 tsp vanilla extract
  5. 3 Tbs maple or agave syrup
Cashew Cream
  1. 2 cups raw cashews (soaked for at least 2 hours)
  2. 1/4 -1/2 cup lime juice + 1 teaspoon lime zest (depending on desired lime flavor intensity)
  3. 1/4 cup honey (or maple syrup or other preferred liquid sweetener)
  4. 2 teaspoons vanilla
  5. pinch of salt
  6. 1/4 cup water (adjust according to desired consistency)
Instructions
  1. Place the buckwheat in a food processor and process for 2-3 minutes until it becomes more like a flour, but not too fine.
  2. Add the oats and dates, pulse and then blend for 2-3 minutes until well mixed.
  3. Remove the mixture and using your fingers push down into a pie pan.
  4. 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.
  5. 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.
  6. Alternatively, you can make four tartlets in place of one pie.
  7. 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.
Notes
  1. 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.
Lifestyle in Shavasana http://lifestyleinshavasana.com/