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Chia Pudding 3 Ways

Recipe by Lindsay Pleskot

Find the recipe on her blog here

Banana Cream Pie
 

INGREDIENTS:

  • 1 cup coconut milk or vanilla almond milk (regular, not unsweetened)
  • 1 banana
  • ¼ cup chia
  • 2 Tbsp Level Ground Trading cacao nibs
  • ¼ cup Level Ground Trading dried bananas
  • 2 Tbsp shredded coconut (I used sweetened, can use unsweetened if preferred!)

METHOD:

  1. Add milk, banana and chia into a blender and blend until smooth. Divide between 2 small jars or containers. Top with cacao, dried bananas and coconut and enjoy immediately or throughout the week!

Note:  If you don’t have or want to use a blender – In a small bowl, mash banana with the back or a fork until a thick paste is formed. Add the milk and chia seeds and stir to combine well. Divide into containers and add toppings.

Chia Pudding Recipe

Golden Milk

INGREDIENTS:

METHOD:

  1. Add milk, chia, turmeric, ginger, and pepper to a small bowl or jar and whisk with a fork or shake to combine all ingredients well. Divide between 2 small jars or containers. Top with desired toppings and enjoy immediately or throughout the week!
Chia Pudding Recipe

Red Dragon

Serves 2

INGREDIENTS:

  • 1 cup coconut milk or vanilla almond milk (regular, not unsweetened)
  • ¼ cup chia
  • 1 small cooked beat, skin removed
  • 2 Tbsp Level Ground Trading dried dragon fruit and/or dried pineapple

METHOD:

  1. Add milk, chia and beet to a blender and blend on high until beet has completely blended in. Divide between 2 small jars or containers. Top with dried dragon fruit and/or pineapple.
Chia Pudding Recipe

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here).

Cacao Nibs
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Dried Banana
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Turmeric
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Ginger
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Black Pepper
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Chia Pudding Recipe
Chia Pudding Recipe
Chia Pudding Recipe
Chia Pudding Recipe

Roasted Acorn Squash and Potato Soup

ROASTED ACORN SQUASH AND POTATO SOUP

Recipe by Shaylin Brown

INGREDIENTS

Ginger
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  • 2 diced carrots

  • 2 stalks of chopped celery

  • 1/2 an onion

  • 3 cloves garlic

  • 4 potatoes

  • 1 apple, chopped

  • 1 large roasted acorn squash

  • 1 tbsp coconut oil

  • 1.5 litres of chicken broth

  • 1/2 tsp Ginger

  • 1/4 tsp Nutmeg

  • pinch Cloves

  • 1/4 tsp Cinnamon

  • Salt and Black Pepper to taste

  • Coconut milk

Nutmeg
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METHOD

In a pot, sauté carrots, celery, onions, garlic and potatoes in the coconut oil until aromatic. Add roasted acorn squash, apple, chicken broth and spices. Cook until potatoes are soft. Blend with a hand blender. Add coconut milk.

Enjoy!

Roasted Acorn Squash Soup Recipe
Roasted Acorn Squash Soup Recipe
Roasted Acorn Squash Soup Recipe
Cloves
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Ceylon Cinnamon
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Black Pepper
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Chai Spiced Pumpkin Pie

CHAI SPICED PUMPKIN PIE

Recipe by Peter Tiessen

Fresh spices make all the difference. This recipe plays with the spices that would make up a chai flavour. Here I have combined those flavours with a traditional pumpkin pie.

Yield: 1 pie

INGREDIENTS

Crust

  • 1 1/3 cups all-purpose flour
  • 1/2 cup cold butter
  • 1/4 cup ice water
  • pinch of salt

Filling

  • 2 cups pumpkin puree
  • 1/2 cup Cane Sugar
  • 3 large eggs
  • 3/4 cups evaporated milk
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Ginger
  • pinch of salt

METHOD

Mix the flour and salt together in a large bowl. Add the cold butter and 'cut' it into the flour using either your fingertips or a pastry knife until it resembles a course mixture (about pea size). Add the ice water and gently combine until a dough forms. Be careful not to knead the dough too much as you do not want to develop the gluten. Cover with a towel and allow the dough to rest for at least 30 minutes in the refrigerator.

Preheat the oven to 400ºF.

Remove the dough from the refrigerator and place on a lightly floured surface and roll out the dough to about 1/4 inch thickness. Line your pie pan with the dough and gently press it into place. Trim any excess from the edges and 'dock' the pie shell.

For the filling, combine the pumpkin puree, sugar and eggs together. Whisk in the evaporated milk, spices and salt. Pour the mixture into the chilled pie shell.

Bake the pie for 10 minutes at 400ºF, then reduce the oven temperature to 375ºF and continue to bake for another 35-40 minutes. The pie should be 'set' but still jiggle in the centre. Remove from the oven and allow to cool at room temperature or until service.

Enjoy!

Chai Spiced Pumpkin Pie Recipe