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chi chi chi chia

December 23, 2009

It’s official I have a new favorite blog.  Dr. Williams of Foods for Long Life has amazing recipes posted on her blog.  Her recipes are mostly vegan, some raw, and some non-vegan.  I started trying some of her Thanksgiving holiday recipes and have loved everything I have made.

I have come across chia seeds in many raw recipes in various books and blogs but had not ever eaten them until this month.  I bought my first chia seeds to try Dr. Williams’ Raw Vegan Waldorf Salad with Apple Chia Dressing.  The seeds do not add much taste but do add texture to the dressing.  I love this salad with lettuce and without.

Curious about chia seeds, I did a little research about their nutritional value.  These tiny little seeds are quite amazing.  Chia seeds come from the Salvia hispanica plant.  Legend has it that a tablespoon of seeds would sustain Aztec warriors for a whole day.  Chia seeds contain tons of omega-3s, antioxidants, calcium, protein, and fiber.  With all of those nutrients they keep blood pressure and blood sugar under control.  Buy organic seeds… do not eat the seeds from your Chia Pet.

The next step in my chia seed journey was making Chia Pudding.  It is very similar to tapioca pudding and can be topped with any fruit for a delicious breakfast.

Raw Chia Seed Pudding (2-4 servings)

1 cup raw cashews (soaked for 2 hours and rinsed)
2-3 cups water
2 tablespoons agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract
pinch sea salt
¼ cup chia seeds

1. Place the cashews and water in a blender and blend on high speed until smooth.
2. Blend in the agave, vanilla, almond extract and salt.
3. Add the chia seeds and mix.
4. Pour into a bowl or gallon size mason jar.
5. Place in the refrigerator overnight.
6. Stir well and serve.

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