Chia Seed Pudding


At work we have a chia pet, which is something of a mascot for our office, and it started balding a couple of weeks ago.  To remedy the situation a coworker bought a giant bag of chia seeds, but then we started to wonder what else we could do with the seeds. That’s when I said they’re a healthy food full of omega-3 fats and fiber.  So I took it upon myself to create a delicious recipe to show them what I meant.


Chia Seed Pudding
1 c greek yogurt
1/2 tsp vanilla
1 c almond milk
2 tbs maple syrup
1/4 c chia seeds
1 pint blueberries
1/2 tbs sugar
1/4 c slivered almonds, toasted

In a medium bowl whisk the almond milk, yogurt, maple syrup, and vanilla. Stir in the chia seeds. Cover and refrigerate overnight.

The next day, in a medium bowl, toss the berries with sugar. Mix in the almonds.

Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.


Blueberry and Peach Ginger Cookie Crumble


Food 018

Blueberry and Peach Ginger Cookie Crumble
1/2 c flour
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1/4 c brown sugar
2 tbs vegetable oil
1 tbs 1/2 tsp molasses
2 tbs water
2 c blueberries
2 c peaches, peeled and chopped
2 tbs corn starch

Preheat oven to 375.

In a bowl add flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt.  Whisk to combine, set aside.

In another bowl add brown sugar and vegetable oil.  Mix until well combined then add molasses and water.  Add flour mixture and stir until it just comes together, set aside.

In another bowl add blueberries, peaches, and corn starch, mix well.  Add fruit mixture into four individual ramekins.  Then divide ginger cookie dough into fours, using your hands flatten each fourth into the disc about the same width as a ramekin.  Set dough on top of fruit, and place ramekins onto a baking sheet.  Bake for 30 minutes, then let cool for 10-15 minutes before eating.

Blueberry and Raspberry Crisps with Whipped “Cream”


Still need a 4th of July sweet treat?  How about something red, white, and blue?  Try this dairy free crisp with whipped “cream”.  Yes it’s possible for even those avoiding dairy to enjoy the wonderfulness that is whipped “cream”.  Of course it doesn’t use actual cream, but coconut milk, yet it is enjoyed all the same.  And the best part is that everyone else won’t even notice the difference.  Give this one a try today.

Food 101

Blueberry and Raspberry Crisp with Whipped “Cream”
1/2 c flour
1/4 c sugar
1/4 c brown sugar
1/4 tsp cinnamon
1/8 tsp salt
3/4 stick of butter or vegan buttery spread (earth balance), chopped into small pieces
2 c blueberries
2 c raspberries
1 tbs corn starch
1 tsp vanilla extract
1 can of full fat coconut milk
2 tbs powdered sugar

Place 1 can of full fat coconut milk in the fridge several hours prior.

Preheat oven to 375 degrees.  In a bowl combine flour, sugar, brown sugar, cinnamon, salt and butter.  Using two knifes or a pastry cutter slice butter into smaller pieces while combining with the flour mixture until it resembles coarse crumbs, set aside.  In another bowl combine blueberries, raspberries, corn starch, and 1/2 tsp vanilla.  Stir to combine then portion into 4 individual ramekins and top with flour mixture evenly.  Place ramekins on a baking sheet and bake for 30 minutes, let cool for 10 – 15 minutes.

Just before the crisps are done baking make the whipped “cream”.  Open can of coconut milk from the bottom, drain all liquid leaving the coconut milk solids.  Place coconut milk solids into a bowl with powdered sugar and remaining 1/2 tsp vanilla, whip until smooth.

Top cooled but still warm crisps with whipped “cream” and enjoy!