This month we’re getting crunchy.
That’s right – for the month of June, us Recipe Reduxers loaded up on seeds to bump up the flavor and nutrition of a variety of dishes. With so many different types of seeds out there and applications, the possibilities are endless.
One seed that’s been getting a lot of hype lately is the chia. Ch-ch-ch-ia. Touted for its ancient properties to boost energy and increase stamina, chia is popping up in products and on store shelves everywhere. Chia is packed with nutrients, especially fiber and omega-3s and when combined with water, it turns into a gel-like consistency.
I’ve been intrigued by the ever-so-popular chia seed puddings for quite sometime and this was the perfect excuse to put the seeds to the test.Print
- 2c vanilla coconut milk
- 1/2c chia seeds
- 1/4c all-natural peanut butter
- 2 tbsp unsweetened cocoa powder
- 1 tbsp agave nectar
- 1/2 small ripe banana
- Combine all ingredients and mix with an immersion blender.
- Let sit in the refrigerator for at least a few hours to set.
What seeds have you been crunching on lately?
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.