Chia Recipe!!

Blue Ombré Chia Parfait

 Yields 2 Servings

Ingredients
3 cups unsweetened almond milk
2/3 cup chia seeds
1/2 cup dried shredded coconut
2 tsp raw honey, or any natural sweetener (optional)
1 tsp ashwagandha
1 tsp vanilla extract
1 1/2 tsp spirulina
1/2 cup of your favorite yogurt
Fresh or frozen black or blueberries and dried shredded coconut (for garnish)

1. In a medium-sized bowl, preferably one with a resealable lid, whisk together almond milk, chia seeds, shredded coconut, honey, ashwagandha, and vanilla for three minutes. Allow to chill in the refrigerator overnight (or for at least two hours).

2. Separate the chia pudding into four small bowls. For the lightest layer, add just a sprinkling of spirulina, then whisk with a fork until well-combined. Continue this process with each of the separate bowls of chia pudding, adding more spirulina as you go. You may need to adjust the amount of spirulina powder to achieve desired color gradient.

3. In two tall clear glasses, spoon two-inch layers of chia pudding from darkest to lightest until the glass is almost full. Use yogurt to fill out the white top layer. Garnish with berries and a sprinkling of dried coconut. Enjoy!

Orange Vanilla Bean Chia Pudding

Ingredients
1/4 cups chia seeds 

1 Cup almond milk

2 tablespoons maple syrup
1 whole vanilla bean
1/2 teaspoon orange zest 

1/4 cup walnuts 

Step One

Using a real vanilla bean here is crucial. It adds a completely different (and better) flavor than the extract stuff. To do this, use a sharp knife to slice the vanilla bean lengthwise and use a spoon to scrape out the millions of tiny seeds contained within each half. In all, you should have about 1/4 teaspoon of a gooey paste that contains the seeds. Set this aside momentarily.

Step Two

Prepare the orange zest. Orange zest is powerful stuff you’ll ideally want it to be grated or chopped very finely so that it blends smoothly in the pudding. Large pieces, like I have on top of my pudding, are too overpowering and hard to eat (oops). The best way to do this is to use the finest side of your box grater and grate about 1/2 teaspoon of your orange’s skin. If the strands are still too big, take a sharp knife and further chop until it is very fine.

Step Three

In a bowl, combine the chia seeds, almond milk, maple syrup, vanilla seeds, and orange zest. Whisk constantly for at least 90 seconds. Why whisk? A gel will begin to immediately form around the outside of each seed. If the seeds are stuck together, you’ll end up with chia clumps instead of a fluid pudding consistency. Stirring vigorously at the beginning helps avoid this.

Step Four

Stick the pudding in the fridge for 6-12 hours (overnight works well) to let the magic happen. The next morning, give the mixture another vigorous stir, divide it into serving bowls (or just eat it all yourself), and top with chopped walnuts and a drizzle of maple syrup.

California Avocado Toast with Cashews, Chia and Craisins

• Ingredients
  1 slice of whole wheat bread, toasted

• 1/4 of California Avocado, sliced

• 1 tbsp salted cashews 

• 1 tbsp craisins

• 3 pinch of chia seeds. 

• Spread the mashed avocado on the toast, then top with the sliced strawberries and goat cheese. Drizzle on the balsamic glaze and enjoy!

MORE RECIPES @ https://draxe.com/chia-seed-recipes/