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:
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!)
Simply make quinoa the night before: boil 2 parts water, and add 1 part quinoa in. Reduce to simmer, and let it cook for 10-15 minutes or until all the water has been absorbed. (Note: most quinoa must be rinsed before cooking!).
Let it cool completely (I usually let it chill in the fridge over night), and then add it to the yogurt in a 3 parts yogurt: 2 parts quinoa. A good starting ratio is 1 C yogurt with 2/3 C cold quinoa.
I am totally obsessed with So Delicious’s Coconut Milk Yogurt. For $3.99 per large container (16 oz) at Whole Foods, it is worth every dairy-free and soy-free penny. I can literally eat an entire container in one sitting.
Here is an easy and simple mixture that makes a great breakfast or snack!
1,1/2 Cup Plain Coconut Yogurt
3/4 Cup Granola or Cereal
1/4 Cup Dried Cranberries
1 TBSP Chia Seeds
1 TBSP Ground Flax Seed
Suggestions for Granola/Cereal:
My favorite: Open-Nature Toffee Nut Cluster found at your local Safeway/Pavillions/Vons. This cereal is cheap and tasty– the toffee nut flavor compliments the coconut yogurt nicely.
Kashi Go Lean Crunch (let the cereal sit in the Coconut yogurt for a few minutes so that it can absorb the moisture– this granola tends to be somewhat hard).
Nature’s Path Hemp Plus Granola
Mix the above ingredients together and enjoy for a delicious, fiber-filled meal!