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:
![forgot the vanilla extract!!](http://momwhoruns.com/wp-content/uploads/2014/02/chia-ingredients.jpg)
forgot the vanilla extract!
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.
![chia - mason](http://momwhoruns.com/wp-content/uploads/2014/02/chia-mason.jpg)
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)
![chia - mango](http://momwhoruns.com/wp-content/uploads/2014/02/chia-mango.jpg)
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.
Almond Milk, Chia, Chia Pudding, Costco, Ely Products, Fruit, Love Thy Carrot, Natural Sins, Silk, Voula Halliday
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.
![veggie almond - stirfry](http://momwhoruns.com/wp-content/uploads/2013/01/veggie-almond-stirfry.jpg)
Take almonds and place in a blender (or Cuisinart) with water. Blend until smooth. This is the “almond milk”
![veggie almond - almonds](http://momwhoruns.com/wp-content/uploads/2013/01/veggie-almond-almonds.jpg)
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)
![veggie almond - roux](http://momwhoruns.com/wp-content/uploads/2013/01/veggie-almond-roux.jpg)
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:
![veggie almond - final 2](http://momwhoruns.com/wp-content/uploads/2013/01/veggie-almond-final-2.jpg)
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!!
Almond Milk, Cuisinart, Mollie Katzen, Moosewood, Original Moosewood, Recipe, Vegetable Almond Medley