I’m not quite sure what took me so long to get introduced to Chia Seeds. I mean, it has 14 grams of FIBRE for each 1/4 cup serving. In other words – 56% of your Daily Value. That’s insane!! Chia seeds are also a good source of Omega 3 Poly-Unsaturates and a good source of protein!!

So this is what I’ve been doing (at night) for the last week.

It’s soooo easy – I feel bad to even call this a recipe!!

Here’s what you need:

Here’s the official recipe: (which I learned in a Vegan cooking class from Love Thy Carrot)

• 1/3 cup of Chia seeds. (I purchased mine at Costco)
• 1 1/2 cups Silk Almond Milk (but you could use any type of milk)
• A touch of vanilla extract

*you could also add a touch of sweetener (honey, agave, etc)

1. Add all ingredients into a mason jar.

2. SHAKE. SHAKE. SHAKE.

3. Put it int the fridge. Then about 30 minutes later – SHAKE. SHAKE. SHAKE. Return the jar back to the refrigerator.

Voila – breakfast will look like this in the morning. Alternatively, you can make it during the day and just let it sit in the refrigerator for at least 4 hours.

I’ve been chugging it back – before my work out and even after my workout. Sometimes, I take the whole mason jar with me in the car and sip it in between errands.

But if you want to get fancy – you could actually put it in a bowl and top it with fresh fruit or dried fruit (like the dried mango from Natural Sins)

I really (really) hope you get a chance to check out this superfood!!

P.S. Huge thanks to Voula Halliday who encouraged me to share this recipe! Oh how I love my facebook/twitter friends.

 

Once again, I pulled out the Original Moosewood by Mollie Katzen, and made a favorite side dish called Vegetable Almond Medley. I love that you can use any combo of vegetables that you like (or have in your fridge!!)  plus its’ healthy healthy healthy.  (I think you get it)

VEGGIE ALMOND MEDLEY: (From Moosewood Cookbook) 

3 lbs mixed vegetables (your favorites!!)

1 cup chopped onion

2 cloves garlic, minced

1 cup chopped almonds

2 cups water

5 tablespoons butter (or margarine)

5 tablespoons flour

1 tsp prepared horseradish (I didn’t have any on hand)

dash or two (or three) of tobasco sauce

1/2 tsp dry mustard

1 tablespoon tamari

salt and pepper to taste

1/2 cup chopped toasted almonds

1/3 cup breadcrumbs (fresh..if you can!!)

DIRECTIONS:

Sautee onion and garlic in tablespoons of butter, salting them lightly. When onions are translucent add vegetables. Saute until all are cooked or to your liking.

Take almonds and place in a blender (or Cuisinart) with water. Blend until smooth. This is the “almond milk”

Melt 3 tablespoons of butter and whisk in 3 tablespoons of flour. Add almond milk and seasonings. Stir CONSTANTLY over low heat until thickened (it works..just be patient)

Combine sauteed vegetables with the almond sauce. Add salt and pepper.

Put into a large buttered casserole dish. Sprinkle with breadcrumbs and chopped toasted almonds.

Bake in a 400 degree oven for 15 minutes, uncovered.

FINAL RESULT:

Hope you enjoy this side dish as much as I do. I tend to serve this dish with a fish dish and some type of carb like a baked potato.

Happy Cooking!!