Yesterday on my Starting From Soil Instagram I promised everyone my chocolate chia seed pudding recipe, so here it is! By the way if you are not following me on Insta yet you should be 😉 I love Chia seeds in general because of their cost efficiency. A small amount goes a long way and the shelf life is 4-5 years, plus, they are so versatile! You can throw them right into smoothies and jams, toss them in when making energy bars or cookies for added protein, and can be used as an egg replacement— along with flax— when baking. But one thing I would like to advise is, if you consume chia seeds unsoaked make sure to drink plenty of water. Chia seeds can absorb 10-12x their weight and can absorb that water from you during the digestion period. But I think it is safe to say we all probably need to drink a little more water anyway! But don’t let that turn you off, these seeds are a modern day super food! Chia seeds are derived from the Salvia Hispanica plant native to South America. They might be little, but are packed with antioxidants and loaded with fiber, protein, healthy fats (Omega 3), that is just to name a few of their benefits.
I have fallen in love with chia pudding lately because of all the fun preparations. You can dress it up with fruit and granola and eat it for breakfast or drizzle it with chocolate and enjoy it for dessert!
2 tablespoons of chia seeds
2 teaspoons raw cocao powder
4 heaping teaspoons of unsweetened shredded coconut
Dash of cinnamon
Dash of sea salt
1/8 teaspoon of vanilla extract
1 teaspoon of maple syrup (if you like it sweet double this)
2 heaping teaspoons of almond butter
1 1/4 non dairy milk
Mix all ingredients up very well
Refrigerate over night
Enjoy! Don’t be scared to jazz this pudding up to your liking! I love adding bananas, strawberries and blueberries to it with more coconut flakes. I also love drizzling extra almond butter or maple syrup over the top!
This recipe fills up a 12 oz jar. It is enough for 2 breakfasts for me if I top it will fruit!
It is not too good to be true, I promise! My family loves soup, in fact, I could probably eat soup everyday, so this hack has really helped me in many ways… Saves me money, I have broth made from fresh organic ingredients with no preservatives and helps food waste and reduces trash.
All you need is a gallon sized freezer bag, preferably reusable. I got mine from Blue Avocado or a Tupperware you are willing to keep in your freezer to reuse will work just fine as well. Next, your vegetable scraps, stems and ends! Yup, that is it. Every time you are in the kitchen prepping your dinner take out your freezer bag and add your carrot peels, celery ends, onion and garlic skins, and herb stems to it then, put your bag back in the freezer until it is full. When you’re all full it is time to add soup to your weekly meal plan. Add the contents of your bag to a stock pot with about 10 cups of water with some salt & pepper maybe a bay leaf and a sprinkle of turmeric. Simmer for about an hour and let cool, strain out you vegetable scraps and you will have enough broth for a big pot of soup and then some! Leftover broth is good in the fridge for about a week, or you can choose to freeze your broth as well for future recipes, if you do this remember to leave room in your container for the broth to expand when it reaches its freezing point. Also, I may have only listed a couple vegetables to add to your freezer bag, those were just examples, don’t limit yourself! You can also add things like mushroom stems/ends or even insides of peppers, fennel tops. Really anything you think will maximize the flavor of your broth.
Side note: This life saver hack is not my own. This is a tip I got from my Thug Kitchen cookbook years back, and I feel it needs to be shared. If you are looking to introduce more plant based recipes into your diet this cook book is awesome and hilarious. The amount of money I saved on not having to purchase broth paid for the book in about 2 months (like I said we like soup)
Reusable gallon sized freezer bag
A teaspoon of Salt and Pepper
A bay leaf, a sprinkle turmeric and/or garlic powder if you have it
Collect enough vegetable ends, peels, stems to fill a gallon bag
I just got back from an amazing vacation with my family, one of the first things I did when I got home was make a fresh batch of almond milk and dehydrated our leftover pulp to make almond meal. Today I have some over ripe bananas that will be great mixed in with the almond meal to make a delicious banana bread! I love this recipe. It only takes about 10 minutes to prep and 45 mins to bake. I toss it all in my blender which makes for quick and easy mixing and clean up. This recipe is so flexible and caters to multiple diets. It is Gluten free and If you want this recipe to be vegan, use 2 flax eggs. If you are unfamiliar with flax eggs, making them is effortless, I promise. You simply mix together 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water per egg. You will want this to be one of your first steps so you can set them aside to thicken for about 5 minutes. While your “eggs” are thickening, preheat the oven to 350 degrees and toss all other ingredients in your blender. When your eggs are thick and sticky, add them to the blender with all other ingredients and run on low for about 50 seconds or until it’s well mixed. Add the mixture to a lightly oiled pan and sprinkle some chocolate chips, walnuts, or coconut to the top (optional). Bake for 45 minutes, then let cool before slicing.
3 ripe bananas
2 eggs (Paleo) or 2 flax eggs (Vegan)
1/8 teaspoon of nutmeg
2 teaspoons of ground cinnamon
1/4 teaspoon of sea salt
1 tablespoon of baking powder
2 cups of almond meal
3 tablespoons of maple syrup
1 teaspoons of vanilla extract
Flax egg ingredients
1 tablespoon of ground flax seed
2 1/2 tablespoons of water
Preheat oven to 350 degrees
Make your flax eggs by mixing ground flaxseed and water and set aside to thicken for 5 minutes
Add all other ingredients to blender
Toss in flax eggs when they are thick and sticky
Run blender on low for 50 seconds or until well mixed
Add mixture to lightly oiled pan
Add fun toppings such as coconut flakes, chocolate, or walnuts (optional)
You guys have to try this granola! I’ve made it a couple times now and it is my new go to. This recipe is completely grain-free and made mostly with nuts, seeds and some coconut! It is sweet, salty with the right amount of crunch that is perfect to add fresh berries to for breakfast or to yogurt for an afternoon snack. Now, this particular recipe is made with honey but can be made vegan with one ingredient swap, maple syrup. Also, this recipe is Paleo as is. It’s also a great way to use some of that almond meal we made last week! Preheat your oven to 300 degrees. First, add all your dry ingredients to a bowl, followed by your wet ingredients, then, mix well. Spread onto a cookie sheet. I lined mine with parchment paper which makes it easier for transferring into a jar later on. cook for 28-32 mins depending on how dark or toasty you like it! let sit and cook for a couple of minutes before transferring into an airtight jar. Makes about 6 cups.
Ingredients (Organic perferred)
1 cup shredded unsweetened coconut
1 cup unsweetened coconut chips
1 cup unsalted sunflower seeds
1 cup pumpkin seeds
1 cup slivered almonds
1/2 cup cashews
1/4 cup almond meal
1/2 teaspoon sea salt
1 teaspoon of cinnamon
1/4 cup coconut oil
1/4 cup of honey or maple syrup
Preheat oven to 300 degrees
Add all dry ingredients to bowl
Stir in wet ingredients and mix well
Spread mixture on parchment paper lined cookie sheet
Bake for 28-32 minutes depending on how toasted you like your granola
Let cool for at least 5 minutes
Add in raisins, dried cranberries, or goji berries (optional)
On Monday we made the most delicious almond milk but had all that leftover pulp. So, let’s use it! Optimizing your food fights waste and gives you the most bang for your buck. Hopefully your pulp drained any leftover liquid because we are going to dry it out to make almond meal! This literally takes zero effort but it does take some time so I would plan to do this when you know you will be home for a bit. Once your almond meal is dried, it will last up to 9 months. The left over pulp should make about 1 cup of almond meal. Store this in a larger airtight container this way you have room to add to it as you continue to make your milk. Almond meal is very versatile and can be used as breading, for pancakes, or baking and is gluten free and paleo.
All you need to do is set your oven at the lowest temperature, spread your pulp out on a cookie sheet and pop it in the oven. The lowest my oven goes is 170, at this temperature it takes about 3 hours to dry out the almond pulp. I usually mix it up half way through then forget about it again but that is not a mandatory step in the drying process. Once your pulp is all dry, transfer to a food processor or blender and run on low for about 15 seconds just to break up and larger clumps. Lastly, store it away until you are all ready to use for something delicious!
•1 cup almond pulp
Set oven to lowest temperature
Spread almond pulp onto cookie sheet
Bake for 3 hours
Once pulp has dried, blend for 15 seconds to break up bigger chunks
Yesterday I posted a couple different ways to use your broccoli stalks, broccoli slaw tossed in a peanut dressing is probably my favorite! This recipe is simple, yet fresh and flavorful. You can plate the slaw over some quinoa and make a full meal out of it, or bring it to a summer barbecue as a side. The dressing can easily be made paleo with one simple swap by substituting the peanut butter for almond butter. Keep in mind most recipes can be changed to your liking.
Using my food processor attachment I was able to create match sticks with my 4 leftover broccoli stalks and 2 carrots, I flipped my attachment over to shred 1/2 a head of green cabbage. I also had some green onions that were recently regrown so I sliced up about 1/2 cup and placed all ingredients in a large bowl.
Using a separate mixing bowl for the dressing, stir in a 1/2 cup of peanut butter, 1/3 cup of water, 1/2 tsp garlic, 1/2 tsp ginger, 2 tbsp of rice vinegar, 2 tbsp of soy sauce, coconut or liquid aminos, 2 tbsp of maple syrup, squeeze a lime wedge and sprinkle in some salt and pepper. Now, it is time to whisk your wet ingredients together. When making seed or nut dressings the sauce can thicken up while whisking if there is not enough liquid, if this happens, slowly add a tad bit more water to help give it that thinner yet creamy consistency you are looking for.
When the dressing is ready, pour over your slaw and toss together. Garnish with sesame seeds or cilantro if you have some and enjoy.
1/2 head of cabbage shredded, 4 to 5 cups depending on size
Who doesn’t like chips? I don’t know a single person that does not love them. Unfortunately most brands of chips are unhealthy and let’s be honest here, you are paying for a lot of air in that bag. So lets talk about healthy, cheap, and delicious chips.
I made a stew that called for peeled sweet and russet potatoes. So, I peeled my potatoes and made my stew. But I was not going to throw out my peels, no way! The skin of the potato has more nutrients than the interior itself and is loaded with fiber and potassium. This recipe is a simple, awesome snack time treat and is almost free because you were probably going to throw your skins out anyway. This little trick helps reduce food waste and since these chips aren’t coming from a bag, you’ll be saving space in your trash can.
Rinse, then dry your skins, drizzle with a little bit of avocado or coconut oil, sprinkle with sea salt and bake on 400 for 15-20 mins depending on your preference of crispness. You can even get adventurous if you like and sprinkle some cumin or paprika for extra flavor.