PE & R Mondays: Chia Seeds — Raw Blue Berry and Macadamia Nut Yogurt Parfait with Chia Seeds, Goji Berries, and Peaches

Happy Memorial Day everyone! It is beautiful and sunny out, so I thought something sweet, cool, and slightly tropical would be great for Pantry Essentials and Recipe Monday!

If you’ve looked through some of my older posts, you know I am a huge fan of Chia Seeds (see recipe for Sprouted Chia Drink or Green Protein Oatmeal). Chia seeds are a good source of Omega-3, antioxidants, protein, and fiber, these seeds have a ton of great health benefits, including; anti-inflammatory properties, detoxification, weight loss, energy, brain power, and more (see a complete list here)

If you’re looking to add a bag of chia seeds to your pantry, I order mine online in bulk from AZ Chia. They have good quality seeds at very reasonable prices. You can also buy Chia Seeds in bulk at your local health food store.

Raw Blueberry and Macadmia Nut Yogurt Parfait with Sprouted Chia Seeds, Goji Berries, and Peaches:

Ingredients:

  • 1 TBSP Chia Seeds
  • 1/2 Cup Macadamia Nuts
  • 1/3 Cup Water
  • 3 Dates (take the pits out)
  • 1/2 Cup Frozen Blueberries
  • 1 Ripe Peach
  • 1 TBSP Goji Berries

Place the Chia Seeds in a bowl and cover them with a thin layer of water. Let them sit while you are prepping (at least 20 minutes).

Let the Macadmia Nuts and Dates soak in water for about 15 minutes. I like to give them a little pre-soak to make it easier on my awful blender.

Drain the nuts and dates and place them in the blender. Add 1/3 cup of water and the 1/2 cup of frozen blueberries. Blend until you get a thick, even paste. If it is too watery, add a couple of nuts, or if it gets too thick, add a splash of water.

Pour out the paste in to a bowl and stir in the sprouted chia seeds. They will add a gel-like texture.

Cut up the peach and place in the bowl, and then top it off with the goji berries!

(Note: when the blueberries melt it will thin out your yogurt, so eat quickly after making!)

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Pantry Essentials + Recipe Mondays: Grama’s Sweet Chilli Sauce

Welcome to the first post of an upcoming weekly tradition: Pantry Essentials + Recipe Mondays (aka PERM), where I’ll post every Monday about an item I love and give you a recipe to try out as well.

I realized there were so many delicious things I love, and so many ways to prepare them, that why not share them all!

I’m also open to any companies sending me free samples (I mean, who doesn’t love free samples?), and I will always let you know what delectables I have discovered on my own versus what has been provided.

Let’s start it off with another one of my impulse buys at Whole Foods (yes, I found this on my own): Grama’s Sweet Chilli Sauce. This sauce is fantastic. I use it in stir-frys, as a dipping sauce, and even on salads. It gives dishes that extra pizazz.

Tofu Stir Fry with Lentils & Sweet Chilli Sauce:

Ingredients:

  • 4 oz Firm Tofu (cut in to 1/2 inch thick squares)
  • 1/2 C Broccoli Florets
  • 1/3 C Frozen & Shelled Edamame
  • 1/2 C Precooked Lentils
  • 1 Clove Garlic (minced)
  • 1.5 TBSP Olive Oil
  • 2 TBSP Water
  • 2 TBSP Grama’s Sweet Chilli Sauce

Heat the olive oil over med-high heat. Once the oil is hot, place the tofu in the skillet. Let it fry on each side for 3 minutes or until golden brown. Add the garlic, mix it around, and cook for another minute.

Add the broccoli and edamame, and about 2 TBSP water and cover with a lid (the water will steam the vegetables as it is sauteing at the same time!). Let it cook for 4 minutes.

Uncover, add the lentils and cook for an additional 1-2 minutes, stirring occasionally.

Add to your plate, cover with sauce to taste (I suggest about 2 TBSP).