goji « crunchy bits

chia pudding

April 13th, 2010

Another warm-weather treat the kids adore is chia seed pudding. We’ve touched on the health benefits of chia seeds, which include being a great source of EFA’s (essential fatty acids like omega-3), fiber and protein, on top of loads of nutrients and antioxidants. We make the almond milk ahead of time, usually for another purpose, and keep it in the fridge, so we can have this delicious cold treat. One that they have made in the past for themselves.

Chia Seed Pudding

2 cups almond milk
2 Tablespoons chia seeds
berries to taste

Pour nut or seed milk into a bowl, add chia and stir. Let this mixture sit for 20 minutes, stirring periodically. Sweeten if the milk wasn’t, and top with berries, crunchies, etc.

The kids love this and made it twice last week. We add perhaps an extra tablespoon or two, so that the pudding is very thick. We add chopped frozen fruit to the pudding, but you could blend berries, fruit, cacao, maca, vanilla, or other flavorings with the milk before adding the chia seeds. If you add goji berries, they will plump up nicely if you leave them in the pudding for a day or so, softening up nicely.

Have you tried chia pudding? How do you like to flavor it? Do you like it thick or runny?

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berry, chia, goji, milk, pudding

Chocolate Mousse Pie

February 25th, 2010

Last weekend we were going to a birthday party for my 5 year old’s friend. I had been wanting chocolate pie for a few days but felt I probably shouldn’t make it and eat it all by myself so this was the perfect excuse to get my fix!

This recipe came from my friend, Brigid and it is always a hit and one of the fastest desserts to eat. I won’t lie, I do like it for breakfast, too.

This is one of those desserts that is so fun to adapt and decorate as well. So, be creative and go for it!

Chocolate Mousse Pie

Crust:

2 3/4 cup macadamia nuts
1/8 tsp sea salt

Run the food processor until it the nuts become a nice dense texture.
Put in a pie pan and push down into crust shape.

Filling:

2/3 cups dates, pitted
1/4 cup raw almond butter
1-2 TBS coconut oil
few TBS agave nectar
1/4 cup raw cacao powder
1 cup water
1-2 TBS psyllium husk powder.

Mix ingredients in food processor.
Pour into crust.
Decorate with berries, coconut flakes, seeds, nuts, fruit slices, etc if you wish.

Ta-da! You’re done!

For the crust, I usually use a mix of about half mac nuts and half cashews. The cashews add a bit more creaminess and the mac nuts are so rich and decadent!

For the filling, I follow it using the full 2 TBS coconut oil and tend towards the 1 TBS psyllium husk powder. The more powder you put in, the thicker the mousse is. I also use raw honey instead of agave.

It looks pretty topped with fresh berries or coconut. This time, I used goji berries and goldenberries to decorate the top and add some superfruit power!

My kids also like the mousse made alone and eat it like pudding. My husband has been known to eat a slice or FIVE! This is definitely a hit with all who try it.

Sioux adds — this pie doesn’t last long in our house either, my kids love the pudding, and Luke and I will eat the entire pie if left alone in a room with it for more than 20 minutes. Even after 20 minutes, don’t expect much to be left…especially if we know we’ve only got 20 minutes!