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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The Perfect Yam

Snagged this picture from Urban Acres

I am obsessed with yams. When I was in high school, I ate so many that I actually turned orange (if only that were a joke…)

But I recently found the next best thing from your traditional orange yam: the Japanese Sweet Potato. These lovely purple-skinned sweet potatoes are the sweetest, most delicious thing ever. And they don’t even need any seasoning or toppings– they are great by themselves.

What You’ll Need:

  • Japanese Sweet Potato
  • Tin Foil
  • Coconut Oil
  • Knife

STEP 1: Preheat Oven

Preheat the oven to 400 degrees.

STEP 2: Prepare Sweet Potato

Rinse off the sweet potato and wipe of excess water with a paper towel. Cover the potato in coconut oil (I tend to use my hands) and spread some coconut oil on the tin foil as well.

Make sure to puncture the potato with a knife about 4-5 times so that it can steam.

Wrap it up completely in the foil.

STEP 3: Bake

Let it sit in the oven for about 45 minutes to 1 hour (depending on size of potato). Check it periodically by sticking a knife in the potato; if it goes all the way to the center with ease, then your sweet potato is done!

Simple. Yummy. Healthy.