Outrageously Good Paleo Maple & Blueberry Cranberry Muffins

Good morning sweetpea's!

I promised some tasty treats and I is here to delivah! Hehheh

But first, a little bit of me.

My son has left for a month long trip to Indonesia, and as per his usual, he waited til the last minute to get stuff done. He did start early but faltered near the end. It came to packing and travel snacks; this is where we are polar opposites. 

I am a planner and I like to be well ready, waaaaaay before hand. Like, packed suitcases 2 weeks before with lists, photocopies of important documents, snacks & food stuffs prepped for a quick throw it all together and bake it up the night before, and all meds/necessities Ziploc-ed and good to go. I even buy the book(s) I am going to read 2 weeks before and torture myself by keeping them in plain view, while not allowing myself to even have a sneak peak read. It makes the travel day extra fun to look forward to, along with the actual trip of course. 

Not my son. 

We had planned on pre-prep a week before, he said all was fine. Yeah right.

2 days before, I get a call with a need for help, suitcase, locks, Ziploc bags, face cloths, and drumroll please...

"Mom, do you have any yummy snacks for travelling? Like those muffin thingy's you were talking about?"

My son, 23 and still flying by the seat of his pants. He also trains a lot and lkes healthier and gf options. 

Good thing I had just made myself a batch of muffins and had frozen cookie dough on hand-just in case. Turns out neither items made it to flight, apparently both were too tasty to resist. He even exchanged one of the muffins for a free java jolt from one of his friends who works at a coffee shop. She texted him a while later exclaiming their "soooo good" tastiness. 

I guess next time he'll plan better. Hahahaha hahahaha- whoo, that was a good one. ;) 

This is my son and I, two days before take off:

We were having fun being silly, taking selfies or togethers? Meh. You get the point.

We caught up on life moments, cracked jokes, talked street food and safety stuff for travel. We were both excited for his first, long, far away, travel adventure. I prayed so hard for his safety and continue to do so, he landed safely and has begun to have fun. I need a vacation. Maybe baking travel muffins will kick-start my next get away. Sooner than later, I hope. Pb, we need to get this wagon train a movin'.

Okay, back to food.

Well, this Paleo muffin recipe is one I make the day before I get on a plane. There are no refined sugars, no soy, no dairy, and it is vegetarian. I like that it has loads of fiber, good fats, protein, and tastes outrageously good. I kid you not, whenever I go to Poppa Bear, these come on flight with me. Pb likes to munch on the remaining one's and looks forward to eating these nom nom's of delight. He always asks if I am bringing them with when I come see him. 

They are not a light and fluffy, cake muffin, like you are used to. These are more compact, smaller, more dense, and nutritionally sound-also filling. They are a perfect travel food and have helped me when stuck places where allergy-free items are not available. 

This recipe comes from my mother, she found a recipe somewhere, didn't like it, and gave it a great makeover. 

Typical pastry Chef, I get it from her honestly. 

I further tweaked the recipe, I reduced the eggs and upped the flax. These are not nut-free, they contain almonds, you can try with different nuts if you like. 

Here goes, and as always there are pics to guide you down below.

PALEO MAPLE BLUEBERRY & CRANBERRY MUFFINS

Ingredients:

1 Cup Almond flour aka ground almonds

1/2 Cup Flax seed ground 

2 Flax "eggs" (mix 1 Tbsp ground flax with 3 Tbsp water, mix & let sit for 5 minutes until gummy) 

1/2 Cup Coconut flour

2 tsp Baking powder

2 Tbsp Walnut oil

2 Tbsp Coconut oil

2 Eggs

1/2 tsp Sea salt

3/4 Cup Maple syrup grade B

3/4 Cup Blueberries frozen

1/2 Cup Cranberries frozen and chopped in half (can add up to 3/4 Cup) 

Method:

-Preheat oven to 350 degrees F

-Keep fruit until very end, do not add until all else is mixed, use from frozen

-Line 12 muffin tins with paper liners

-In a bowl mix dry ingredients

-In a seperate bowl mix wet ingredients

-Mix together until well combined, add in frozen fruit, stir until just incorporated. 

-Drop by large scoopfull into liners and once full, place in middle rack of preheated oven

-Bake for 20 minutes, turn tray halfway and bake for another 15-20 minutes. 

-Only remove from oven when golden brown, allow to cool in tray.

-Remove from tray and enjoy!

-Store in an airtight container in fridge for up to 5 days, can freeze up to 2-3 weeks. 

Mixing flax eggs to sit as I prep the dry and then wet ingredients.

I mix with a fork and quickly incorporate the frozen fruit, I don't want the dough to change to a blue colour so no over mixing. Which btw, is why people often end up with rock hard muffins in regular, gluten-filled baking. Over stirring toughens up glutens and gives a dense hard brick muffin. Chef tip of the day ;)

These get a light golden brown on them, they are perfect when they look like the above pic on the left. It is as I stated before, a more dense, not high baking, empty calories, sugar laden fluff.

They are healthy but remember that these are high in good fats, and too much of anything is not a good thing. 

Eat max 1 or 2 per day, you will be fine.

Bonne appétit!

Any questions or comments can be left down below, I like hearing from you, and feel free to test these on your next trip and tell us all about it! 

Abba bless you & yours...

Vegan Raw Food Key Lime Pie Smoothie

Hi!
So, as I was searching for pie pics I discovered that key lime pie is extremely popular, there are so many ways people are getting creative and putting a cool twist on this tart and tangy dessert, made big in Florida a long time ago. There is the ever popular Key Lime Pie:





Then there are key lime pie stuffed strawberries-what a clever combo:



Key lime pie truffles!


Key lime pies in jars:



Key lime pie layered breakfast in a jar:






Delicious key lime pie raw vegan bars:



I could go on but I think it's pretty obvious that the humble lime has a ton of awesomeness in its sour middle. I have always preferred it to lemons although I use both a lot.
Many people believe that Limes are lemons that have not matured, this is actually incorrect. Limes are a citrus fruit all on their own, just like mandarins or grapefruit a word I always struggle to remember in English as it looks nothing like a grape but makes sense in French as it is a pamplemousse, but I digress. Here's some brief info on the lime before I get to the recipe:

Lemons and limes grow from different trees. Lemons grow from Citrus limon trees. Key limes grow from Citrus aurantifolia trees, and Persian limes grow from Citrus latifolia trees.
Persian limes produce lots of juice and are the limes that most grocery stores sell, and key limes are sweeter and used in many desserts. There are also other lime varieties. Trees that produce both lemons and limes can be created by grafting branches from one tree onto another tree. These are called fruit cocktail trees and are possible because lemon and lime trees are in the same plant genus, Citrus. However, fruit cocktail trees are not natural and can only be created artificially.

Limes are an excellent source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown year-round in tropical climates and are usually smaller and less sour than lemons, although varieties may differ in sugar and acidic content. Plants with fruit called "limes" have diverse genetic origins; "Limes" is not a monophyletic group.

The above info was from wiki and ask.com.

All this lime research has got me super psyched to create some new recipes, I am thinking raw food vegan lime truffles and raw food vegan key lime pie pops might be in our future. Awwwww yeah!
I hope you like tangy, pucker punch in your smoothie because this bad boy does just that and puts a smile on your face while doing it. The original recipe is from Living Raw Food by Sarma Melngailis, I found it way too sweet. Mainly because it contained agave which, if you follow this blog you know I don't like or agree with using. It needed some modification for my milder sweet tooth and honestly, I feel it's better for it. Bonus, everyone who has tried it swooned. This happened last Friday when I brought it for a few people to taste, so Nina, this one's for you! (Your heart can do a little happy dance when you have it again.)
Enjoy it people, remember to share with those you love, leave your comments on how it turned out for you down below, and don't forget to subscribe!

VEGAN RF KEY LIME PIE SMOOTHIE:

Ingredients:

1 ripe avocado
2 limes juiced (I like to add the zest of 1 lime but this is optional-no Nina it wasn't in the one you tasted ;p)
1 ripe banana
1 tsp vanilla extract
2 Tbsp maple syrup (grade B, that's the darker one)
1 3/4 Cups brown apple juice, the real stuff not the yellow fake one. Feel free to juice your own.
Small pinch of pink sea salt

Method:
Throw it all in a blender and blend for 20-30 seconds maximum, if you do more it will become a gross frothy mix and you're really aiming for thick smoothie.
Must be served chilled, I like mine over ice.
Makes 2 servings.

Gluten-free Pecan Pie Fatbombs & Welcome March

         

Bon Matin World!

It's Tasty Tuesday and that means time for some food making love. Spring is right around the corner which I am most definitely eager to see because lately winter gots me feelin' all...

            

As it is March today, I am gearing up for my spring juice fast and I always prep my body in advance by switching my diet to a much healthier way of eating. It's time to begin the arduous task of ditching winter weight, (even though we have a big snow storm headed our way tomorrow) get the fat kid status foods out, get back into working out mode, and that means healthy wholefoods! 

I am going to begin with a recipe for healthy, refined sugar-free, quick snack, Pecan Pie Fat Bombs! I know that the keto fat bombs have heavy cream and or butter along with the nuts and other ingredients, however, I am steering clear of dairy as I am allergic and I prefer to get my body into vegan/vegetarian mode for cleanse prep. Don't be concerned, these beauties won't let you down and they're super tasty, really cute, little one pop bites of bliss, full of good-for-you fats. 

              

Easy as pie(pardon the pun) and quick to make, these are delightful! It's Rawfood, Vegan, Paleo, Wholefoods, Gluten-free fabulousness; enjoy! 

PECAN PIE FAT BOMBS

Ingredients:
2 Cups Chopped and ground raw pecans

3 Tbsp Ground Tiger nuts organic

2 Tbsp Ground golden flax seeds organic

3 Tbsp Coconut flour organic

Pinch pink sea salt

1/2 Cup date paste (link for recipe down below)

2 Tbsp Maple syrup

3 Tbsp Cold pressed organic coconut oil

*If you want to add a chocolate crunch to change up the recipe, add 2 tsp lightly ground organic cocoa nibs)

Method:

-Add dry ingredients in a bowl and mix until combined

-Add wet ingredients to dry and blend until combined

-Using a truffle scooper, scoop balls onto parchment lined tray

-Place in freezer for a good hour before serving, I like to keep mine frozen all the time and serve them straight from the freezer. The high fat content keeps them slightly soft.

* Remember, these are high in good fats but that means you are not to sit and scarf the lot of them in one sitting. Talk about a girdle busting, fatty liver inducing, gut pain problem waiting to happen. Moderation sweetpea's, that's the ticket! I eat one before my workout with a fruit or two within 45 minutes of my workout to give my body healthy fuel. 

For those of you concerned about fat you need to research all the new studies coming out about how important fat is in our diet. A healthy dose of fat is essential to allow the body to absorb vitamins and nutrients from other foods.

             

I really enjoy using this little scooper, usually he only comes out to play during the holiday season. Look how sweet and tiny, they fit on my finger tips. Teehee!

             

                   All loaded and ready to be blasted by the cold of my freezer!

              

I pressed a few whole pecans on the top just to make them pretty and specify the nut used inside for people who were eating them, as I made a few different nut-based healthy snack recipes. Will post those later on for sure.

                       

http://thekinkycoconut.blogspot.ca/2015/08/date-paste-rawfood.html

Yum scrum, remember to share with someone you love and leave comments down below; I really do love to hear from yah! Have a happy and blessed month my lovelies.

                          

National Banana Bread Day with Recipe Repost

       

Hello One & All!

It is February 23rd & that means National Banana Bread Day is here, such a yummy way to enjoy bananas. A fruit that has become very popular, did you know that the beautiful bananas we are used to eating today with their full sweet creamy satisfying fruit, were once mostly seeds which one had to suck on to get to the pulpy goodness we take for granted today?
Bananas are actually facing some serious difficulties which is something we should be aware of as our beloved fruit could face an untimely demise. Say it isn't so Kiki!
It is sadly true, Panama Disease is very real, has been here before, and our bananas face an uncertain future!
Let me drop some knowledge on you before I share my awesome Vegan, Gluten-free Banana Bread recipe.

Going bananas?

The serious threats facing the world’s favourite fruit

Learn how we can save the banana... And why that is so important.
When was the last time you ate a banana? Have you ever considered what it might be like if the famous musical hit 'Yes, we have no bananas' was to become a reality?

Such a scenario is not as unlikely as it may seem as the future of the world’s favourite fruit is under serious threat. And not for the first time...

In the first half of the 20th century, our parents and grandparents ate a delicious banana called Gros Michel, or Big Mike in colloquial terms. But in the 1950s a deadly strain of Panama disease wiped out almost all banana plantations in Central and South America. Despite the best efforts of growers, this most flavourful of fruits became virtually extinct.
In the second half of the 1900s banana producers across the world switched to a different cultivar, the so-called the Cavendish. Although less tasty than Gros Michel, Cavendish was resistant to the type of Fusarium that was causing Panama disease.

As a result, following enormous investments in infrastructural changes required to accommodate the Cavendish’s different growing and ripening needs, the banana industry was saved.
But not for ever… in the 1990s a new strain of the Fusarium fungus appeared and began to spread. Originating in Taiwan, it soon reached other South East Asian countries such as China, Indonesia, Malaysia and the Philippines – and even northern Australia. Thousands of hectares of Cavendish have already been destroyed and many will follow if we are unable to stop Panama disease.

Bananas

The worlds most favourite fruit crop

Panama disease is not only a huge concern for the global export banana sector. It exerts an even greater impact on the domestic production of this staple crop as many locally preferred cultivars are also endangered, threatening the livelihoods of millions of smallholder producers.
Some banana facts:

More than 100 billion bananas are consumed annually in the world, making it the fourth most important food crop after wheat, rice and corn.

85% of the world’s banana production is used for local consumption, and only 15% is exported (mainly to the USA and Europe).

Americans eat more bananas than any other fruit, with an average consumption of 11.9 kg per year, more bananas than apples and oranges combined.

 

visit http://panamadisease.org/  and pass the word along, let's save our yellow fruity delights!

 As promised, here is my recipe as an ode to Bananas on National Banana Bread Day. I posted this a little while ago but it's a really good recipe and I actually have bananas in need of bread baking; so why not post it here once more for those of you who really should't miss out?

   

It's gluten-free & dairy-free, I added egg to mine when making for guests but for Vegan goodness, which I prefer, you can replace it with flax "egg". I will include it. Enjoy it!

Here's the link to the original post and the recipe is also down below.

http://thekinkycoconut.blogspot.ca/2015/03/gluten-free-banana-bread.html

Gluten-free Banana Bread Recipe

Ingredients:

4 Large bananas mashed 1 3/4 Cups
1 LG egg or 1 flax "egg" (1 tbsp ground flax with 3 tbsp water, stir let sit 3 minutes until gummy)
3 Tbsp coconut oil
1 Tbsp walnut oil
1/2 Cup maple syrup
1/4 Cup brown sugar
1/2 Cup almond milk soured with 1 Tbsp lemon juice
1 tsp vanilla extract
2 1/2 Cup Bob's Redmill All-purpose Gluten-free Flour Blend
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp fresh grated nutmeg
1 1/2 tsp ground cinnamon

Preheat oven to 325 degrees F
(Gluten-free flours burn more easily, it's best to bake at lower temperatures, especially when it's a heavier batter.)

-Line 2 loaf pans with coconut oil
-In a bowl mix wet ingredients
-In a separate bowl mix dry ingredients
-Add dry to wet, stir until well combined
-Fill each pan halfway, evenly share the dough between the two pans.
-Sprinkle with brown sugar on top

-Bake in the middle rack of the pre-heated oven for 30 minutes. Turn the pans halfway and bake for another 20-30 minutes. Make sure a cake Pic comes out clean when you poke the bread in the middle.
-Allow to cool in pan for 10 minutes then remove from pan and allow to cool completely before slicing & serving.  

 

   I hope you enjoy this as much as we do, remember to leave comments or questions down below, don't forget to share with someone you love,and God bless you!
            

Okayu aka Congee aka Rice Porridge

I was super unwell, I got hit with a nasty kidney infection that came out of nowhere, I was having a really tough time eating, being in pain, and felt very weak with constant exhaustion. I decided to make myself Asian style rice porridge, this, with soft vegetables, fresh juiced juice for kidney support, loads of water, and very mild fruits; were what I subsisted on for most of the 10 days of medicated yuckiness.
I prefer the Japanese style of rice porridge which is called Okayu, it is a bit thicker than the more traditional Chinese Congee. If you have never heard of it, here is a little bit of info from Wikipedia to help out:
Okayu or Congee as it is commonly referred to in other parts of Asia is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially for the ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
It can be found in all these parts of the world:
Burma(Myanmar), China, India, Indonesia, Japan, Korea, Laos, Philippines, Portugal, Sri Lanka, Thailand, Turkey, Vietnam.
In ancient times, people named the thick congee chan, the watery one chi or mi. The characteristics of congee are that it is easy to digest and very simple to cook. Congee is one of the traditional Chinese foods and has thousands of years of history in China. The Zhou Book says "Emperor Huang Di was first to cook congee with millet as the ingredient", that may be considered the earliest record of congee.

To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. The type of rice used can be either short- or long-grain, depending on what is available and regional cultural influences. Culture also often dictates the way congee is cooked and eaten.
In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals It is often considered particularly suitable for the sick as a mild, easily digestible food.
Here is the link if you want to explore further:
https://en.wikipedia.org/wiki/Congee

Japan calls their rice porridge Okayo for the thicker version and for the more watered down, soupy version, Zosui. Zosui usually has additions that vary from household to household, and often has miso and vegetables with seaweed. Just remember, if you are adding miso, which is a fermented bean paste, you must add it at the end as you will lose the flavour and healthy properties of miso if cooked and or boiled.
I must confess to becoming a bit obsessed, once again with all things Japanese. When I was a little girl, I could not get enough of Japanese culture.I watched shows, documentaries, had special colouring books that showed period costumes, watched movies, anime and dressed in a kimono my mother made for mefor Halloween. It was not the real Kimono's from Japan, those cost a fortune, but I was so happy.
Lately, I have been watching Youtube channels called Texan in Tokyo with Grace and Ryosuke (she's super sweet & talented, he's hilarious and silly, both are adorks!) These are links to 3 of my fav vids from their channel, which is really a short list because I like so many of them. I also am looking forward to getting some of her comic books that she makes & self-publishes, here's the Etsy link should you be interested for the books and after that one, I put video links:

https://www.etsy.com/shop/TexaninTokyo?ref=l2-shop-info-name

This is the Mochi making (mochi is delicious pounded rice):
https://youtu.be/mXZLD9kscBU

This is the Onsen (bath house if you are not in the know)
https://youtu.be/umyezhyH7qg

I have to add the poop museum because it's too fun!
https://youtu.be/5QvSLmREmvY 

The other channel I have been watching is called Rachel and Jun. These two are equally fun and adorable, Jun is more reserved than Ryosuke, but he is great to watch. He has loads of information, a fluffy cute cat, adores his wife, and has a love of baking/cooking. Rachel has all kinds of tips for living and working in Japan, yummy food vlogs, and fun experiences with her husband that she shares. Both couples seem to really love one another and Japan, so it makes for great watching. They also struggled through the ups & downs of long distance which I relate to so well, I highly recommend both channels.

Rachel and Jun have this video of Fox Village in Zao Japan, I posted a link here to their channel:
https://youtu.be/92wtDKCtOiU

Also, this is a cool and funny sushi place experience video:
https://youtu.be/oXScaxsaxWs

I have to add the Japanese wives and husbands differences vids because they are informative, both couples are in them and so Kawaii!
https://youtu.be/oc0sg3oDxSs

https://youtu.be/a4CuEiVtG58

I may have been driving Poppa Bear a little bit nuts because since having watched this, the bunny and cat island videos, mochi making, along with loads of other food, Onsen, Gaijin tips, and micro apartment living in Japan vids, I do not stop going on and on about the subject. My childhood Japanese dream is well and alive within me at all times and I thought you needed a moment to share in the fun. Go check out the videos and their channels, you will love them!

I used to be a home stay parent and one of my first students was from Japan; it was fate I tell yah!
I did not know at the time but Japan has a very big gift giving culture and my lovely student was no exception. I adored having her stay with us, she was so kind, respectful, and loved Montreal so much that it was a great experience for all of us whenever we went out exploring. I do believe I got her a little bit cracked out on maple spread and my West Indian stewed chicken with plantain dish (soon to come in my cookbook). I miss her so much. Michiyo was such a gentle soul, very sweet, thoughtful, and super excited to try new things. Before she went back home, after extending her stay by almost a year, she had her husband come to Montreal. They both stayed in our home and I think it was one of the best experiences I have ever had as a home stay parent, especially with regards to experiencing cultural differences. I pray that God grants us the opportunity to go to Japan and I get to see Michiyo once more.
In the pic is one of the gifts I received from her, when her husband came he brought these beautifully packaged sweets and I, like an ass, did not take pics. I still have this though and a stunning platter along with Hello Kitty t-shirts.

 I liked it all the more because in Chinese astrology, (I know it has nothing to do with Japan) I was born in the year of the rabbit and there are bunnies on it, how mignon! J'adore les lapins!!!

I know you came for the recipe, enough gushing and reminiscing. Without any more distractions, here you go...

OKAYU AKA CONGEE AKA RICE PORRIDGE:

Ingredients:
1 C rice (best to use a shorter grain sushi style rice, I was out so I had to use jasmine)
3 C Organic chicken or vegetable stock
2 C Filtered water
5 Large slices of ginger,skin can be kept on
1 tsp Sea salt
1/2 tsp Ground white pepper
1 Bay leaf
3 Pieces chicken thighs, no skin, no bone (If you're making this vegetarian*, leave this out)
1 Tbsp Gluten-free Tamari organic
1tsp Sesame oil organic
2 Scallion sliced thinly on a diagonal

Method:
-Rinse and clean chicken in bowl of water to cover, with pinch sea salt, and 1 tbsp lemon or lime juice or vinegar. Rinse with plain water, reserve,
-In a pot large enough to hold 6 Cups, rinse rice in cold water. You must do this rinsing, agitating and draining until the water runs clear, 3 times should be enough.
-Add to pot that has rice in it, stock, water, and ginger. Bring this to a boil, reduce to medium low, stir often.
-Add salt, pepper, soy, and bay leaf. Stir, add chicken*, stir often throughout cooking process.
-Did I mention to stir often? Do it!
-Cook with the lid on, on low heat,and stir often. Do you get the impression this recipe requires a lot of stirring?
-Once cooked for 25 minutes, remove ginger, bay leaf, and discard. Turn off heat and remove from stove. If porridge is too thick, add a bit of water or stock.
-Remove chicken to plate, shred and return to pot.
-Your rice porridge is complete, when serving into small bowls, sprinkle with scallion and some sesame oil. If a person is very nauseated, do not use sesame oil.

Will keep in the fridge for several days, not suitable for freezing.
I usually make this when sick and eat it for several days, as such, I can not really advise as to how many exact portions you will get. I believe I had about 12-14 small bowl portions. 

* If you are making this vegetarian, at the very end of cooking, stir in a tsp of miso and stir through.
You may also add Nato on top when you serve this with some shredded carrots and prepared seaweed if you like. We also like to have pickled ginger with shiso leaves with our Okayu. Explore and have fun with it.

As always, pictures follow to help guide you. Let me know all about your culinary adventures if you try this recipe, leave questions or comments down below, and don't forget to subscribe!

Vanilla Bean Cherry Chia Pudding rawfood

Oh boy! Do I like this recipe, I mean, I liiiiiiiike it! It's so close to tapioca without the reactions and it tastes even more fresh and creamy thanks to the homemade vanilla bean almond milk, a recipe you need, to make this properly; which I linked twice down below.
And no, you cannot substitute if you want the same results that I got. Trust me, it's worth the effort.
I used dark cherries because they are in season, are one of my all time favourite fruits, they meld well with vanilla and almonds, as well as helping to fight inflammation. Winning!
Plus, it's cherries, nothing else needs to be said. If for some sad reason they are not your thing, (For shame, but I forgive you) here are perfect subs:
Strawberries
Blueberries
Mango
Lychee
Apples
Banana
Nectarines
Peaches
Blackberries
Raspberries

If you use banana, add it just before serving so they stay pretty.

Without further ado, here is the delightful recipe.

Vanilla Bean Cherry Chia Pudding

Ingredients:

1/4 Cup White Chia seed
1 1/2 Cups Vanilla bean almond milk, (Link for recipe follows down below before method) use cheesecloth if you don't have a nut-milk bag.
1-2 Tbsp Maple syrup
1/8 tsp Pink sea salt
1/2 Real Vanilla Bean scraped (Step by step how to, with pics is explained in the almond milk recipe which is linked down below).
10-15 Black cherries halved & pit removed, or fruit of your choice.

http://thekinkycoconut.blogspot.ca/2015/07/vanilla-bean-almond-milk-rawfood.html

Method:

-In a bowl add all ingredients and stir then whisk until well combined.
-Pour into container with sealed lid, refrigerate for 30 minutes, stir or shake container once or twice while refrigerating.
-Serve in beautiful bowls topped with a mint leaf, (Once chilled to your preferred temperature. I like mine very cold.)

Remember to share with a loved one. Leave comments or questions down below, I love to hear from you.








http://thekinkycoconut.blogspot.ca/2015/07/vanilla-bean-almond-milk-rawfood.html




Enjoy the fruits of your labours! Pun intended.