Raspberry Coconut Chia Pudding Pops Recipe

Raspberry Coconut Chia Pudding Pops
Servings: 4 • Size: 1 popsicle • Old Points: 1 pts • Points+: 2 pts
Calories: 74 • Fat: 5 g • Carb: 6.8 g • Fiber: 4.6 g • Protein: 1.8 g • Sugar: 0.6 g
Sodium: 27 mgIngredients:
    • 1/2 cup lite coconut milk
    • 1/2 cup unsweetened almond milk
    • 3/4 cup raspberries
    • 2 tbsp chia seeds
    • 1 tbsp sweetened shredded coconut
    • 8 drops Nu-Naturals liquid stevia (or sugar/honey to taste)

Directions:

Combine all ingredients in a large container. Mix well and close container; refrigerate 4 hours so the chia expands.  

 
 

El mamey es una fruta procedente de América muy utilizada en México para preparar dulces o helados con un sabor exquisito además se utiliza por sus distintos efectos curativos; contra la anemia y sobre todo ha tenido resultados favorables contra problemas gástricos además de ser una excelente fuente de energía. Este licuado es perfecto para iniciar nuestro día con energía y para ayudar contra problemas gástricos como gastritis.

Receta de Licuado de Mamey con Chía

Por Nayeli, mayo 21, 2013

Este licuado también tiene propiedades antioxidantes ya que contiene chía, un importante antioxidante vegetal que ayuda a prevenir enfermedades cardiovasculares, inflamaciones o virus.

Tiempo de Preparación:10 minutos
Alergenos: lactosa

 

Ingredientes:

• Mamey - 1 pza.
• Leche desnatada o de soya - 1 tza.
• Hielo - 1/2 tza.
• Miel - 1 cda.
• CHIA Mexican Seed - 1 cda.

 

 

 

 

 

 

 Instrucciones:

1. Cortar el mamey y retirar la semilla.
2. Colocar la pulpa en un licuadora, añadir los demás ingredientes y procesar.
3. Añadir más leche si la consistencia es muy espesa.

Recomendaciones de la cocina:

• Puedes utilizar el edulcorante de tu preferencia o acorde a tus necesidades o prescindir de él ya que el mamey es una fruta muy dulce.
• Con esta misma preparación puedes preparar agua de mamey, sólo basta sustituir la leche por agua y utiliza de 3 a 4 pzas. de mamey.

Fuente: http://www.cocinasana.eu

Aderezo de CHIA / Lemon CHIA dressing

Lemon CHIA Dressing / Aderezo de Limón y CHIA

Ingredients 1 C farro (or quinoa for gluten free), rinsed and drained 
Juice from 1 large lemon (about 5 tbsp)

• 3 tbsp olive oil
• 4 cloves garlic
• ½ a medium shallot
• 1 tsp dijon mustard
• 2 tbsp nutritional yeast
• ¼ tsp  freshly ground black pepper
• 2 tbsp chia seeds
• ¼ C chopped green onion
• ½ C raw pumpkin seeds 
• ¼ C pomegranate seeds 
• 1 pear, cored and diced 
• 4-5 C kale, roughly chopped 

1. Place farro in a small saucepan with 2 C water, a drizzle of olive oil, and a pinch of salt. Bring to a boil, then simmer for 20 minutes.
2. Combine the lemon juice, olive oil, garlic, shallot, dijon and nutritional yeast in a food processor, and puree. Add the chia seeds, stir, and let it sit while you prepare the rest of the salad so the chia seeds have time to expand.
3. Place pumpkin seeds in a small saute pan with a drizzle of olive oil and a pinch of salt over medium heat. Toast, stirring frequently, until seeds become brown and fragrant, about 5 minutes.
4. Toss together kale, cooked farro, pumpkin seeds, pomegranate seeds, and pear. Serve with lemon and chia seed dressing.

Ingredientes 

1 taza de Farro o quinoa sin gluten, enjuagado y drenado.
Jugo de limon ( 5 cucharaditas)

•     3 cucharadas de aceite de oliva
•      4 dientes de ajo
•      ½ a medio echalote
•      1 cucharadita de mostaza Dijon
•      2 cucharadas de levadura nutricional
•      ¼ cucharadita de pimienta negra recién molida
•      2 cucharadas de semillas de chía
•      ¼  Cebolla verde picada  (cebollin)
•      ½ taza de semillas de calabaza crudas
•      ¼ taza de semillas de granada 
•      1 pera, sin corazón y cortadas en dados
•      4-5 C col rizada, cortada en pedazos

1. Coloca el farro en una cacerola pequeña con 2 tazas de agua, un chorrito de aceite de oliva y una pizca de sal hasta llevar a ebullición, luego cocine a fuego lento durante 20 minutos.
2. Combine el jugo de limón, aceite de oliva, el ajo, la cebolla, dijon y levadura nutricional en un licuadora, y el puré. Añadir las semillas de chía, agitar y dejar reposar mientras prepara el resto de la ensalada para que las semillas de chía tengan tiempo para expandirse.
3. Coloca las semillas de calabaza en un sartén con un chorrito de aceite de oliva y una pizca de sal a fuego medio. Mover con frecuencia, hasta que las semillas se convierten en marrón, aproximadamente 5 minutos.
4. Mezcla la col rizada, farro cocido, semillas de calabaza, semillas de la granada y pera. Servir con limón y chía desinfección de semillas.

CHIA Mexican SEED Pudding

Of all the health-food trends out there, chia seeds are the one we'll never get over. Once a staple of the Aztec and Mayan diets, this mighty wonder-seed is renowned for its, well, everything. Chia contains omega-3s, fiber, protein, antioxidants, and calcium. Evidence suggests myriad health benefits, with chia helping maintain stable blood sugar levels, lower cholesterol, and healthy weight. Doesn't exactly sound like dessert, huh? How wrong you are, friend.

Chia Seed Pudding is one of the simplest recipes you'll ever make. It's a one-bowl, one-spoon, lazy-girl recipe like no other. When chia contacts water, it releases a gel (flavorless, but filled with all that good-for-you stuff listed above). If left sitting, this will come together in a thick, gooey, custard-esque texture, just begging for a fresh-fruit topping. Use milk and you've got a richer, creamier pudding than any Jell-O you've ever had. Chia will take on the flavor of whatever it's mixed with, so feel free to experiment. All you need is a bag of seeds and a bowl, and you've got yourself an afternoon.

Below you'll find the basic recipe for Chia Seed Pudding. Once you've mastered that in the next five minutes, check out our eight favorite flavor variations below. Grab a spoon, and get ready for your new favorite health food.

 

Basic Recipe:

1 1/2 cups milk (coconut, almond, or plain 2%)
3 tbsp maple or agave syrup or brown sugar
1/3 cup chia seeds

In a bowl or jar, mix sweetener into milk. Add more or less to taste, but remember, the flavor will be more sweet before you add the chia seeds (and you can always add more before serving).

Add chia seeds and stir together well, making sure to work out any clumps. If using a jar, simply put the lid on and shake vigorously until well-combined.

Cover and refrigerate for at least four hours or overnight.

Variations:

Chocolate: Add two tablespoons rich cocoa powder to milk.
Vanilla: Add one teaspoon of pure vanilla extract to milk.
Raspberry: Muddle 2/3 cup raspberries in the bottom of the bowl/jar before adding milk.
Coconut: Whisk in 1/4 cup shredded coconut before chilling.
Peanut-Butter: Whisk two heaping tablespoons peanut butter into milk (it might help to heat in the microwave for a few seconds).
Pumpkin: Stir 1/2 cup canned, pure pumpkin puree into milk.
Chai: Mix together 1/4 teaspoon each of cardamom, all spice, and cloves with 1 teaspoon cinnamon. Add to milk. (Cheaters: Just toss in a tablespoon of Chia Tea mix.)
Banana: Slice a banana into bite-sized chunks. Mush half the banana into the bottom of the bowl/jar, continue recipe as instructed, and finish by mixing in remaining chunks before chilling.