Coconut Chia Pudding Recipe
Chia seeds are rightly called “superfood” as they are packed with nutrients e.g. rich in fiber (5 grams in 1 tablespoon!), protein (can be used as the egg replacement), omega-3, calcium, manganese, magnesium, phosphorus and many other nutrients.
They almost have no taste at all, so it is easy to incorporate them in many recipes or add to foods like yogurt, cereal, juices, pudding etc.
This recipe is one of my favorite ways of using the chia seeds to make a delicious desert that can even be used as a part of many detox protocols.
- 3 tablespoons chia seeds
- 1 cup unsweetened coconut milk or almond milk
- 1 teaspoon Madagascar Bourbon Vanilla powder
- Some ground cinnamon (optional)
- 2 teaspoons pure stevia powder or honey (optional)
- 3/4 cup of low-sugar fruits such as raspberries, blueberries or kiwi (optional)
- In a bowl, stir together chia seeds, milk, vanilla, cinnamon, and stevia/honey. You can add some (warm) water if your coconut milk is too tick.
- Let it sit for 30 minutes or refrigerate overnight. The chia seeds will expand and absorb liquid.
- For me the recipe stops here, but if you like you can add some fruits just before serving.
Chicken Soup To Knock Out A Cold Or Flu
Chicken soup made with made with chicken bones and meat has been medically proven in number of studies to knock out a cold or the flu and speed up healing.
Chicken soup contains a number of substances with beneficial medicinal activity including an anti-inflammatory mechanism that could ease the symptoms of upper respiratory tract infections.
Here is my recipe with carefully selected ingredients all of them contributing to making this soup a good remedy for cold and flu.
Ingredients (Serves 4)
- 800gr of chicken (bones and meat)
- 2-3 onions (don’t peel)
- 4 garlic cloves
- 4 carrots
- 3 leeks
- 2 tomatoes
- 1 potato
- 1 sweet potato
- 1 medium parsnip
- 4cm long piece of ginger
- handful of parsley & cilantro (coriander) plus 4 additional garlic cloves
- salt, pepper or cayenne (as much as you can handle)
Obviously to obtain the maximum, you would need to go organic all the way.
- Wash veggies (onions, garlic, carrots, leeks, tomatoes, potatoes, parsnip, ginger) and then cut them coarsely into 1-2 cm cubes.
- Put the meat in large pot, and add veggies.
- Add enough pure water to just cover the meat and vegetables.
- Bring to a boil then lower the heat and simmer slowly for 2 hours.
- Strain (optional)
- When the soup has cooled a bit, add finely cut parsley, cilantro and garlic cloves. Remember to activate antiviral allicin in garlic by allowing chopped garlic to sit 15 minutes before adding it to the soup!
Make Your Own Goat Cheese “Chèvre ”
Goat milk and cheese have many benefits when compared to cow’s milk. Goat milk and products are less allergenic, easier to digest and match up to the human body needs far better than the cow’s milk.
I recently tried and discovered that goat cheese making is fun and simple!
You only need some fresh, preferably unpasteurized, raw milk, cheese culture and some non-iodized salt and spices if desired.
You also need a stainless steel pot, wooden or stainless steel spoon, colander and cheesecloth.
Note that cheese making involves conditions that encourage the growth of bacteria, so make sure your milk has been properly handled, otherwise you will be encouraging the growth of “bad” bacteria.
If you intend to eat it immediately or maximum in a week, you can use apple cider vinegar or lemon juice – 250 ml (approx. 1 cup) per 4 liters (approx. 1 gallon) of milk. Otherwise you’d need the cheese culture.
- Heat the milk to approximately 30 degrees (86 degrees Fahrenheit) (the exact temperature seems to depend on the culture you use).
- Add the culture or vinegar or lemon juice, and stir well.
- Cover the pot and let set at room temperature for about 2-6 hours.
- Put the curds gently into a cheesecloth-lined colander.
- Tie the corners of the cheesecloth together, and hang over a bowl to drain for couple of hours. I left mine in the colander to drain, and it worked fine. A shorter draining time will produce a spreadable cheese, while a longer draining time will produce more of a solid texture.
- Use your hands to pat and shape the cheese into a desired form.
- Add some non-iodized salt, and if you want herbs, garlic, spices – use your imagination!
The goat cheese should stay fresh in the refrigerator for 1 week.
The whey leftover is a very healthy drink, unfortunately it does not taste well. I used some of it for making berry smoothies together with some honey and cinnamon.
What’s your experience with cheese making and whey leftover?