Friday, August 15, 2014

Chia Pudding (La Revolution)

I have been out for a while since the hubby and I have been doing a lot of diet changes, most of which are steering away from delicious food recipes and more towards nutrition paste. Essentially we are trying to dissociate food and taste and instead eat only for health. Anyway, along the way some things ended up being delicious anyway, one of which is chia pudding! The other being peanut butter + coconut oil = heaven.


1 cup yogurt (any kind you like but of course I use the plain jane variety)
1/4 cup berries
1 banana or 1 tbsp banana powder
1 oz chia seeds (organic, non gmo of course - always implied)
3 tbsp coconut flakes
1 oz coconut oil
1 oz chopped almonds (or other nut)

Blend everything together, don't liquify the whole thing, just blend lightly so that it's all mixed but there may still be small chunks of fruit and nuts. Then put this in the fridge for at least an hour. It is a delicious homemade fruity pudding that is nutrient dense and full of good fats. Adjust the chia seed amount depending on whether you like the pudding more or less firm.

I usually like to make mine at night and enjoy for breakfast for max flavor infusion and texture.

I've seen a lot of puddings that include adding additional fruits and goodies on top and of course so many different varieties.

Vegetarian Christmas Eve Feast

Christmas Shickeen:
1.25 cups of wheat gluten
.25 cups + 3 tbsp chickpea flour
.25 cups + 1 tbsp nutritional yeast
2 tsp garlic powder
.25 tsp black pepper
2 tsp granulated onions
Mix with your hands, then move onto the wet ingredients

3/4 block of tofu
2/3 + 1/2 cup water
1.5 tbsp liquid aminos
Process until liquified

Pour wet into dry and mix with your hands until fully combined
Grind up 5 tbsps of whole cashews until espresso consistency
Remove the contents of the bowl you have been using and pour the cashew powder into it
Place loaf on top and knead dough into the cashew powder until full combined and then knead for another 5 minutes
Let the dough rest for an hour or so
The dough should be moist and almost hard to keep together but should not fall apart when you knead it.
In another bowl mix together:
2 cups of no-chicken broth
3 cloves of fresh green garlic
2 tsp garlic powder
2 tsp onion powder
1 tbsp fresh rosemary
1 tbsp dill
1 bayleaf

Line a large baking dish with parchment paper and put the roast in the middle
Pour the broth on top
Bake on 350F for 1 hour and 15 minutes, then flip and cook another 25 minutes

Texas Broccoli Casserole
Cook 1 cup of whole wheat spirals for 4 minutes
Take 3 small bunches of broccoli and rip each "tree" off of the stem
In a casserole dish combine uncooked broccoli and pasta
Add 2 cloves of green garlic
.25 cups of Texas cheddar cheese
.25 cups soy creamer
.25 cups no-chicken broth
then mix them all together
Top with 1 tsp parmesan cheese
.25 cups of Texas cheddar cheese
.25 cups ground pecans
2 tbsp earth balance olive oil margarine
Microwave for 11 minutes