Mixed Berries Jalapeno Chia Sauce

If you want an alternative to the classic cranberry sauce, this is a good candidate. It is sweet, fruity and spicy. The chia seeds give it a good supple texture. Try this with your favorite roasted meat or fried dish. Delicious. Also you can just eat it as is. 

Mixed Berries Jalapeno Chia Spread

• 6 oz. blackberries
• 8 oz strawberries
• 2 tbsp jalapeno slices from a bottle
• juice of 1/2 lemon
• 6 tbsp maple syrup
• 2 tbsp chia seeds
• salt to taste

Place all the ingredients in a blender and pulse till the mixture are fine.  

Vita Mix Chia Cheese Pimiento Spread

The chia seeds do make wonders in making this spread attain a creamy texture despite the absence of cream, butter or real cheese. I have eaten this over toast and as my filling for a sandwich.  (Have lettuce as a barrier between bread and this concoction or spread a bit of Earth Balance on the bread when using for a sandwich).

I have developed a craving for this spread both for its taste and texture.  It is also motivating that it has the superfood chia seeds performing a great role in making the texture appealing aside from increasing its nutritional value. .

I did use my Vita Mix Blender for this spread.  I placed the vegetable ingredients one at a time and in the sequence given and it worked.

I had this for my lunch as a sandwich and as my breakfast over bread that I toasted together with some spinach on top in my toaster oven.  Very satisfying.

Vita Mix Chia Cheese Pimiento Spread

• 1 onion, quartered
• 1 small cucumber, peeled and seeds removed, cut into 4 pieces 
• 1 large whole roasted red pepper bottled in water, drained well of any liquid
• 20 olives with pimento centers
• 6 oz Daiya cheddar cheese
• 2 tbsp chia seeds
• 2 tbsp dry garlic flakes or 4 fresh garlic cloves
• 1 tbsp Splenda or sugar (optional)

Place the ingredients into your Vita Mix blender according to the sequence given.  Drain off any liquid.  Let it rest in the fridge for 4 hours or overnight.  Serve over toasts or filling for a sandwich or as a vegetable dip.  

Key Lime Chia Parfait

Fast and easy dessert.  It is reminiscent of a slice of key lime pie. It is pretty too.  Parfaits are always good looking.  You can do a better job than I did layering.  Give it a try.

Key Lime Chia Parfait

• 1/2 cup coconut milk
• 2 tbsp chia seeds
• 1/4 cup maple syrup
• 1 tsp vanilla 
• 1 fresh lime, juice and zest
• 1 banana
• 2 pieces mint cookies, crushed  (I used Girls Scout Mint Cookies)
• kiwi and strawberry slices

Combine all the ingredients except the cookies, kiwi and strawberry slices in a blender or in a bowl and mix with a fork. Place half of the mixture in a glass, top with strawberry slices, then with crushed mint cookies, then add the rest of the pudding mixture. Top with kiwi slices. Enjoy.

Chocolate Peppermint Avocado Chia Pudding

This dessert tastes like peppermint stuffed Oreos.  That cookie with the green frosting in between the oreos. I had a craving for these cookies which I had but I wanted the flavors of the chocolate with the peppermint in pudding form. Chia seeds came to the rescue and gave it that rich velvety texture.  I made it richer with avocado and a dash of coffee. Heavenly! 

Chocolate Peppermint Chia Pudding

• 1/2 cup almond milk
• 4 tbsp maple syrup
• 2 tbsp chia seeds
• 1/2 avocado 
• 1/2 tbsp cocoa
• 1/4 tsp instant coffee powder
• 1/2 tsp pure peppermint extract

Combine all the ingredients in a blender or place in a glass jar and mix with fork.  Store in the fridge. Serve with fruit of your choice.  I used blackberries.

Lychee Chia Almond Pudding

We have a favorite easy dessert called Almond Jelly in the Philippines.  We just pour the contents of cans of fruit cocktail into a large beautiful container and add cubes of almond flavored gelatin prepared from Knox unflavored gelatin to which we have added almond extract.  If we want to splurge we put a can or two of lychees.  That is it. The juices from the cans of fruit flavors and sweetens the dessert.  It is a fruit soup that is a dessert.

This pudding is inspired by this dessert and is as simple to prepare.  The chia seeds thicken the juice from the can of lychees.  Almond extract is then added together with almond milk to result in a pudding like dessert.  I decided to use only lychees and to skip the fruit cocktail.  I love the resulting flavor especially from the juice of lychees which also gives the sweetness to the dessert without the addition of sugar.

Lychee Chia Almond Pudding

• 6 tbsp lychee juice from a can  of lychees 
• 1/4 cup almond milk
• 1/8 tsp almond extract
• 2 tbsp chia seeds
• 4 lychees from a can
• maraschino cherry

Mix the first four ingredients with a fork.  Allow to set.  Place the lychee pieces and cherry on top.   

Microwave Chia Lemon Bread Pudding

I like single serve microwable dessert.  I always wanted to make a single serve microwave bread pudding.  I also wanted one without using eggs.  I thought of using chia seeds and that was what I did in this recipe.  This is very similar to the Chia Lemon Pudding recipe in this blog but of a different texture and density due to the bread present.  I topped the bread pudding with kiwi and it went well with the lemony taste of the pudding.

Microwave Chia Lemon Bread Pudding

• 1/2 cup almond milk
• 1 tbsp chia seeds
• 1 tbsp fresh lemon juice
• 1/8 tsp lemon zest
• 2 tbsp maple syrup
• 2 pieces whole wheat bread, cubed
• kiwi fruit slice

Combine the milk, chia seeds, lemon juice, lemon zest and maple syrup in a ramekin.  Stir.  Place the bread pieces in the mixture and allow to soak for 30 seconds.  Microwave for 3 minutes.  Let it set for 1 minute. Garnish with kiwi slices.

Chia Strawberry Orange Delite

I was pleasantly surprised the chia seeds easily plumped up in coconut milk (full fat from a can).  I have not seen that before.  It also got thicker quickly.  I have been using almond and cashew milk so this is a pleasant surprise. I decided to conduct an experiment to find out if what I am seeing is not just the pigment of my imagination.  So I added 2 tbsp chia seeds to 6 tbsp of coconut milk in one container and the same ingredients in another container but this time using almond milk.  Here are the results.

2 tbsp chia seeds in coconut milk

2 tbsp chia seeds in almond milk

Conclusion: if you want a non dairy milk that is faster in setting and plumping, use coconut milk.  It does have higher calories especially if using full fat.

Coconut milk has a distinct taste and some do love that flavor.  However, I wanted the fruity flavor to stand out so I used a mix of strawberry, banana and orange marmalade.  The addition of the latter added another notch to the dessert.

I went shopping at the Patel Indian Store in Monroeville and bought cilantro and mint among other things. They were cheap and abundant for the price you pay.  So I tried topping this dessert with mint and ate it with this herb and wow.  It was refreshing.  Good mint is good mint. The one I grew last summer did not have that same taste. It must be of a different variety. I am in love with it now.

Chia Strawberry Orange Delite

• 6 tbsp coconut milk full fat from a can
  
• 2 tbsp chia seeds
• 1 cup strawberries, sliced
• 1/2 banana, sliced
• 2 tbsp orange marmalade
• 1/2 tsp vanilla
• 1 tbsp water
• strawberry and mint for garnish

Combine all the ingredients except the garnishes in a bowl and mix with a fork or use a blender for a smoother texture (I prefer mine rustic).  Transfer into containers and garnish with strawberry and mint.

Chia Lemon Pudding

I know when I made something really good.  I could not wait to eat it.  I was eating this pudding way before it was allowed to set.  The lemon juice with the maple syrup makes it taste like lemonade you drink in the amusement park except this time you eat it with a spoon.  The backdrop of the pillowy pudding thickened with the nutritious chia seeds dissolved in almond milk gives it that satisfying texture.

Chia Lemon Pudding

• 1/2 cup almond milk    
• 2 tbsp chia seeds
• 1 tbsp lemon juice
• 1/8 tsp lemon zest
• 2 - 3 tbsp maple syrup 
• 1 banana, mashed
• Kiwi and strawberry slices

Blend all the ingredients except for the kiwi and strawberry slices. Refrigerate for a couple of hours if you can wait. Garnish with kiwi and strawberry slices.

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Easy Chia Pineapple Delight

Chia Banana Coffee Smoothie

 Chocolate Coffee Chia Pudding

Easy Chia Pineapple Delight

This is easy and quick to prepare and so very delicious.  No cooking involved.  The list of ingredients are short and readily available.  The combination of pineapple with maple syrup within the pudding and on top with toasted coconuts and that cherry makes this irresistible.  You are in control of the sweetness and the amount of ingredients according to your needs.  This is plant based and healthy for you.

Easy Chia Pineapple Delight

2-4 servings

• 1 cup non dairy milk, unsweetened
• 4 tbsp chia seeds
• 1/2 cup unsweetened crushed pineapple, drained plus 1 tbsp more for topping
• 1 tbsp vanilla
• 3 tbsp maple syrup or according to taste
• 1-2 tsp sweetened coconut flakes
• 2-4 maraschino cherries

Mix all the ingredients except the coconut flakes and cherries in a blender or you can mix them with a fork.  Serve with more crushed pineapple, coconut flakes and maraschino cherry as toppings.  Enjoy.  

Chocolate Coffee Chia Pudding

This pudding can provide you with the necessary nutrients to start your day for breakfast.  It has minerals, vitamins and antioxidants derived from its various components including the power food chia seeds.  It also has coffee and cocoa which will definitely wake you up early in the morning with their caffeine content.  It can also be served as an elegant dessert for your next dinner topped with fruit or nuts.  If you use decaffeinated coffee, this is also wonderful and healthy after school snack for your kids.  It is simple to prepare and comes together quickly with ingredients right from your fridge or pantry.  No cooking is required.

Chocolate Coffee Chia Pudding

4 servings

• 1 cup non dairy milk (I used cashew milk)
• 1 tsp instant coffee granules
• 1 tbsp cocoa powder
• 4 tbsp chia seeds
• 2 tsp vanilla
• 2 tbsp maple syrup
• 2 ripe bananas
• 4 dried apricots, sliced

Place all the ingredients except the apricots in a blender (I used a Vitamix) until they are thoroughly mixed. Transfer the pudding into four containers. Garnish with apricot slices.  Enjoy.

Chia Banana Coffee Smoothie

I wanted dessert after my lunch today.  I gave up chocolate for lent and I wanted something close to it.  I played around with the recipe of Chia Coffee Cardamon Bliss I posted in the past.  I decided to add cinnamon and frozen banana and made the brewed coffee as much as the nondairy milk.  The coffee is now taking a main role thus it is darker than the original recipe.  For me this is good.  My eye is tricking me I am having chocolate.  But really you will not miss the chocolate at all.  The result was so amazing I had to share it with you.  Go make this.  It will make your day especially if you are chocolate deprived.  

Chia Banana Coffee Smoothie

2 servings

• 1 cup brewed coffee (Note 1)
• 1 cup unsweetened cashew milk
• 2 tbsp chia seeds
• 1 tsp cinnamon 
• 1/8 tsp cardamon
• 1 frozen ripe banana (Note 2)

Place all the ingredients in the blender and pulse till the frozen banana is cut into pieces and then switch to the blend mode till the mixture turns thick in consistency.  You can eat this immediately or you can refrigerate for later.  Believe would be just slurp this right away.  Enjoy!

Notes:
1.  I used a cup of single serve coffee decaffeinated.

2.  If your banana is not that sweet you can add maple syrup to sweeten the smoothie.