Showing posts with label seed. Show all posts
Showing posts with label seed. Show all posts
Saturday, March 7, 2015
Vegan Chia Seed Kheer Dairy And Gluten Free!
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| Vegan Kheer made with chia seeds. Each serving provides over 1 g of omega-3 and 4 g of fiber! Follow Foods For Long Life on FACEBOOK . |
Kheer
My absolute favorite way to finish an Indian meal is to eat kheer, a rice pudding flavored with cardamom, saffron and garnished with nuts and raisins. But kheer is made with dairy, which I can no longer tolerate. White rice is also featured in traditional kheer, which doesnt add much nutritional value. I wanted to create a healthy version of this wonderful dish that I can enjoy and feel good about eating. I think I did it!
This recipe uses chia seeds and cashew milk to create the creamy pudding. Chia seeds are packed with omega-3 fatty acids and are a good source of fiber and calcium. Dates and a little stevia are used to naturally sweeten this dessert without using processed sugar. Feel free to adjust the amount of cardamom and saffron to suit your taste .
Serve with Vegan Saag Aloo or any of your favorite Indian food recipes.
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Chia Seed Kheer
Raw Vegan, Gluten Free, Suitable for a Raw Food Cleanse
[makes six (1/2-cup) servings]
Requires high speed blender
Allow 1 1/2 days for soaking and thickening
1/2 cup raw cashews
Water to soak cashews
3 medjool dates
2 1/4 cups water
pinch saffron threads
1 teaspoon vanilla
1/2 teaspoon ground cardamom (or to taste)
2 packets stevia powder
1/4 cup chia seeds
2 tablespoon slightly crushed pistachios
2 tablespoons sliced almonds
2 tablespoons seedless raisins
Soak the cashews in water for 6 hours or overnight.
In a separate bowl, soak the dates in 2 1/4 cups of water with a pinch of saffron for 6 hours or overnight.
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| Soak cashews |
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| Soak dates and saffron threads in water |
Drain the cashews and rinse. Place them in a high speed blender such as a Vitamix or Blendtec.
Place the dates and all of their soak water with saffron threads in the blender.
Add vanilla, cardamom and stevia and process until it forms a smooth cashew milk.
Taste the cashew milk and add additional cardamom or stevia if desired.
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| Process to make sweetened cashew milk |
Pour the cashew milk in a 1-quart container and stir in the chia seeds. Stir vigorously with a fork for 1 minute.
Let the mixture sit for another 15 minutes and stir again until the chia seeds are well blended and separated.
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| Keep stirring until chia seeds are separated |
Refrigerate for 24 hours to allow the chia seeds to absorb the cashew milk and the pudding to thicken.
To serve, place pudding in small bowls and top with pistachios, almonds and raisins.
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| Top with nuts and raisins and serve! |
Per serving: 155 calories, 8 g total fat, 1 g saturated fat, 1.1 g omega-3 and 1.7 g omega-6 fatty acids, 4 g protein, 19 g carbohydrates, 4 g dietary fiber and 3 mg of sodium.
Friday, March 6, 2015
Coconut Walnut Sunflower Seed Paleo Granola
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 2 cups raw walnuts
- 2 cups raw cashews
- 1 cup raw sunflower seeds
- 1 cup unsweetened shredded coconut
- 1 cup dried cranberries
- ¼ cup coconut oil, melted and cooled
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 300 degrees F.
- In a small bowl, whisk together the ground flax seed and water. Allow it to stand for 10 minutes, or until mixture is thick and egg-like.
- Add the walnuts and cashews to a blender or food processor and pulse a few times to chop the nuts - avoid grinding the nuts into a flour.
- Add flax mixture to a large mixing bowl, along with the coconut oil, maple syrup, vanilla extract, ground cinnamon, and salt. Whisk together until well combined.
- Add the chopped nuts, sunflower seeds, shredded coconut, and cranberries to the bowl with the wet mixture and stir well until everything is coated.
- Spread the granola mixture over one large baking sheet, and place in the oven for 35 to 40 minutes, stirring once after 20 minutes. (My granola took 35 minutes on the dot. Do be sure to keep an eye on the granola, as it burns very easily).
- Remove the granola from the oven and do not stir! Allow it to sit for 10 minutes before touching it.
- Using a spatula or wooden spoon, break up the granola into desired chunk sizes.
- Serve granola with yogurt, almond milk, berries, and/or banana.
By Julia Mueller
Source: http://www.theroastedroot.net/coconut-walnut-sunflower-seed-paleo-granola/
Thursday, March 5, 2015
Raw Vegan Brussels Sprouts Salad With Orange Chia Seed Vinaigrette Dried Cranberries Or Pomegranate Seeds And Almonds Perfect For Thanksgiving!
Love Them or Hate Them?
Most people have a strong opinion about these petite little cabbages. Me and the kids love Brussels sprouts and I made them every Thanksgiving when they were young. But my husbands not a fan and my daughter-in-law, who is just starting to come around, has in the past practically banned my son from eating them. But fear not, Brussels sprouts lovers, I think Ive developed a recipe that everyone can enjoy. Try presenting this colorful dish at your next Thanksgiving or winter holiday feast! Double or triple the recipe for more guests. If youd like, substitute pomegranate seeds for the dried cranberries.
Complete Raw Vegan Thanksgiving Menu
Last Thanksgiving I posted a Complete Raw Vegan Thanksgiving or Winter Holiday menu from raw appetizers to dessert. Its been a very popular post so check it out for lots of great "raw" ideas for Thanksgiving.
Amazing Health Benefits
On cup of Brussels sprouts provides over 100% of your daily requirement of vitamin C and K. Besides broccoli, it contains more glucosinolate (a phytonutrient associated with protecting our cells against cancer) than any other vegetable! They are also a very good source of dietary fiber, vitamin A, folate, thiamin, vitamin B6, folate, potassium and manganese.
This recipe also gives you all the benefits of the amazing chia seed! Each serving provides over 400 mg of ALA omega 3 fatty acid. Check out all my Chia Seed Recipes.
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Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette
[makes 4 servings]
2 teaspoons dried chia seeds
¼ cup water
½ teaspoon fresh orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon extra virgin olive oil
1 tablespoon raw agave nectar
1 tablespoon raw, unfiltered apple cider vinegar
¼ teaspoon sea salt
2 packed cups thinly sliced Brussels sprouts
2 tablespoons sliced almonds
2 tablespoons dried cranberries (or pomegranate seeds)
In a small bowl, mix chia seeds with water and stir well. Stir several more times over the next 30 minutes while the chia seeds absorb the water.
After the chia seeds have formed a gel, add zest, orange juice, olive oil, agave nectar, apple cider vinegar and sea salt and mix thoroughly. (This dressing can be made ahead and refrigerated).
Mix dressing with the thinly sliced Brussels sprouts, almonds and cranberries and serve.
Per serving: 74.8 calories, 3.2 g fat, 0.4 g saturated fat, 404 mg ALA omega 3 and 603 mg omega 6 fatty acids, 0 mg cholesterol, 2.5 g protein, 11.5 g carbohydrates, and 2.7 g dietary fiber.
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