Easy 4-Ingredient Chia Pudding
Ingredients
- ¼ cup chia seeds
- 1 cup almond milk
- ½ Tablespoon maple syrup, honey or sweetener of choice
- ¼ teaspoon vanilla extract, optional
- Toppings of choice: fresh berries or other fruit, granola, nut butter, etc
Directions
- In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes or so.
- Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.
Moong Egg
Ingredients
- 1 cup (204 g) moong dal , split and skinned mung beans) sometimes labelled as petite yellow lentils, soaked at least 4 hours or overnight
- 1/4 teaspoon salt
- 1 teaspoon kala namak or Indian sulfur salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1 1/4 cup (295.74 ml) water or use 1/2 cup of light coconut milk + 1/2 of cup of water.
Directions
- Soak your moong dal overnight or at least 4 hours if you haven’t already. Drain and add to a blender. Add the rest of the ingredients with one cup of water and blend.
- Blend for 15 seconds then wait for 15 seconds and blend again for 15 seconds. Repeat this three or four times and then check the consistency of the batter. You want it to be like a thin egg mixture.
- If the batter is too thick, then your egg will be like pancakes so we need a thin batter. Add water 1-2 tablespoons at a time and blend again until you get a thin batter.Blend again for another 30 seconds and then set aside.
- Once the skillet is evenly hot, pour the batter about 1/2 cup to 2/3 cup of the batter, also it depends on the size of the skillet, so pour the batter in the middle of the skillet, and then move the skillet to move the batter to cover the rest
Sodaless biscuits
Ingredients
- 1 C. warm water
- 1 pkg. yeast
- 2 C. flour
- 1/4 C. oil (may substitute apple sauce)
- 1 Tbsp. wheat germ
- 1 tsp. salt
- 1 C. pastry flour (wheat or white)
- 1 tsp. honey
Directions
- Dissolve yeast in warm water; add 2 C. flour and mix well. Let rise until light.
- Blend in the rest of the ingredients. Turn out on board and knead lightly (about 10 strokes) until smooth.
- Roll 3/4′ thick and cut with a cutter. Put on an oiled pan; let rise for 15 minutes. Bake at 350°F. until light brown.
- For shortcake, use 3/4 C. oil and a little more honey.
Light and Crispy Granola
Ingredients
- 4 cups quick oats
- ½ cup toasted wheat germ
- ¾ cup shredded coconut
- 2 tablespoons ground flaxseed
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ¾ cup brown sugar
- ½ teaspoon salt
- ½ cup water (or ½ cup of maple sugar)
- ½ cup
- 2 teaspoons pure vanilla
Directions
- Mix the dry ingredients together in a large bowl and set aside.
- In a separate bowl, mix the liquid ingredients and whisk together until well blended.
- Pour the liquid mixture over the dry ingredients and mix together with your hands to form small clumps.
- Spray two cookie sheets with nonstick cooking spray. Spread granola out even!! on each sheet.
- Bake overnight at 200 degrees or for 5-7 hours.
Roasted root veggies
Ingredients
- Parsnips
- Carrots
- Red onion
- Beets
- Potatoes
- Seasonings is choice (salt, smoked paprika, curry powder, thyme) salt to taste
Directions
- Preheat oven to 400 degrees
- Dice vegetables
- Coat vegetables in seasoning
- Bake for 30 minutes
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