Monday, August 13, 2012

The beginning & chia pudding

I have tried my hand at blogging before but was unable to stick with it because I didn't have direction. I have made this website because I want to share recipes and tips with others. I also want to share my experiences with veganism, food allergies, and raising a vegan child. With that said, why not start off with one of my favorite recipes?
This recipe is good for breakfast or dessert. I used to make this with raw cacao powder. It was amazing. I found out I was reacting to chocolate and had to give up my raw cacao and replaced it with carob instead. Feel free to use cocoa or raw cacao powder. I recommend it highly if you can tolerate chocolate because it has many health benefits, in moderation.

Carob Chia Pudding
1 tbsp chia seeds
1 cup non-dairy milk, divided (I prefer unsweetened coconut milk in this because of the texture, but almond milk is delicious as well)
1 tbsp carob/cocoa/cacao powder (or more! if you like it stronger, like me)
2 tsp almond butter
1 tbsp protein powder (I use the Vega One vanilla chai flavor). Alternatively, you can use coconut flour instead of the protein powder for added fiber and texture.
8 drops liquid stevia, 1 stevia packet, 1 tbsp coconut crystals or 2 tsp agave
Place the chia seeds in a bowl. Add 1/2 cup non-dairy milk and let soak for at least 15 minutes. Place protein powder (or coconut flour), carob powder, almond butter, the other 1/2 cup of milk, sweetener of choice, and soaked chia seeds with their soaking milk in a blender. Blend until smooth. I love to serve this over fresh berries :) Nutrition information calculated using Chatfield's carob powder, So Delicious unsweetened coconut milk, and stevia as the sweetener. Adjust stevia to preferred sweetness.
Serves 1; 237 cals, 14g fat, 5g sat fat, 65 mg sodium, 24g carbs, 9g fiber, 5g sugar, 10g protein

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