Tuesday, December 7, 2010

Raw Chia Pudding

All I can say is Wow!! I have been putting up more raw recipes and that is because I am the teacher of raw food at my local health food store. Now, one would think that with all these recipes I would have already crossed over to being a raw foodist. But not so. So, I am thinking to myself, what has me lagging behind. Well I have finally figured it out. It is s two-fold reason, but it is going to sound like more of an excuse, which in reality it is. And think about that for a moment. When someone tells you that cannot do something for a reason, it is usually just an excuse. There...I said it. I feel much better now. Admitting your problem is half the battle.

Reason number one is; I am just being lazy, for I have enough recipes to start working with, but I have just not pushed myself. Reason number two; My family is truly not into this whole raw food scene. Hubby is alright with it, but not my daughter. Yeah yeah yeah, I know, we have to do it for ourselves and not others. One day I will get there. But long the way I am enjoying these new dishes all the same. Now on to the recipe.

I had seen this woman, Mona at a Vegetarian Festival in Orlando Florida. If the word raw was in the description, I was there. I liked her from the get-go. She was real, down to earth and approachable. She talked in lay-mans terms and that made me feel comfortable. When I saw this chia pudding mush, I thought...no way is this going to amount to anything. Man was I wrong.

I will openly admit there is a texture issue. However, if any of you have ever eaten a bowl of tapioca, then get your brain in that direction and you will know where I am coming form. I myself, use to love tapioca. So this was like walking down memory lane a bit. The ingredients are simple enough and very little preparation time is involved. Just the soaking of the seeds. Once that is done, you are home free. So let's get cracking...shall we?

1/2 cup chia seeds
3 cups water (filtered if possible)
1 cup raw almond milk (this is where I used prepared almond milk. I do not have thee equipment to make my own milk)
1/2 cup diced red apple (about 1 apple total)
3/4 cup cup raisins
3 T raw agave
1 t nutmeg
2 t cinnamon
1/8 t cloves
Pinch of sea salt
You will need to soak the chia seeds the night before or like I did early in the morning, that way, I can have the pudding by dinner time. Stir the seeds with the water for at least 30 second. This is quite a necessity. Learn form others mistakes...please. Each seed needs to be thoroughly coated. If not then a stick, slimy film occurs and this does not make for a good pudding base. Also they need to soak up as much water as possible. For if not then they soak it up in your digestive track and that makes for things to move allot slower, if you get my drift.

Take the soaked chia seeds and stir them up. I swear I felt like I was back in science class. The consistency is wicked cool. Stir in your milk, spices, raisins, apples and agave. Also add your salt, but only a pinch. Now, let the bowl sit for at least an hour so the raisins can plump up. If you can give them more time then by all means, do so.

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