Vegan Treats and Delicious Non-Dairy Ice Creams

One of the things I love about summer is how things slow down and are more relaxed.  I enjoy day trips to quaint towns, strolls in the cool of the evening after a scorching hot day, wearing flip flops and cheating on my diet with some ice cream twirls.  Yes, I do cheat!  When I first started on my journey towards vegan foods, I would cheat with real ice cream.  I think if I were to cheat with dairy ice cream today, it would probably hit my gut like a ton of bricks.  I can't cheat with dairy anymore.  The cleaner your body gets, the more it reacts to foods that aren't healthful.  So now I cheat with non-dairy ice cream.  To those of you who think that non-dairy ice cream has got to be gross, I must beg to differ!  You probably have not tried the good stuff yet!  There is a great vegan dessert shop in Bethlehem, Pennsylvania, called Vegan Treats.  If you ever head to Bethlehem for Musikfest or what have you, you must stop by and pay this little shop a visit!  They have wonderful ice cream as well as a slew of other kinds of desserts.  Pure vegan decadence!  (Sugar is never healthful, but hey, I believe in a little room for treats every now and then.)

 

 

Their wall of fame

Me and my kids

I recently attended a dinner and the cook was so gracious in preparing dishes I could eat.  The gluten free, vegan combination can be a bear to deal with when I go out.  It can get a little depressing for me when everyone else is eating all this great food that I cannot indulge in. (It's the gluten foods I miss.  I had to choose between arthritis or gluten free diet.  I chose a gluten free diet.) The cook, understanding my plight, prepared foods just for me.  One of the things he set out was vegan ice cream.  I absolutely raved about it and all the people at our table had to try my ice cream.  I should have kept my mouth shut!  They ate their dairy ice cream and then they cleaned up on all the non-dairy ice cream.  Smart move, Missy!  Anyhow the company that makes it is called Wayfare.  It's so creamy and delicious!  I'll be driving out to Hagerstown, MD.  which is a good fifty minutes from where I live, to pick up mine.  (I noticed MOM's organic market in Frederick and Rockville carry some of their products, but not their ice cream)  This company is fairly new and not available in many places.  I'm going to ask my health food store to carry it.  Check here for their store locator.

Vermont Maple is incredibly delicious!

Other brands that I like are Trader Joe's Soy Creamy "Cherry Chocolate Chip."  I also like Tofutti brand ice creams.

Kimberly Snyder recently posted on great non-dairy easy to make sorbets.  I printed out the recipes and my daughter made a couple of them.  Really good, easy to-prepare healthful alternatives!

Here is a blog post on 29 non dairy ice cream recipes.

Lastly, a friend of mine, Nancy Meissner, made some vegan ice cream for me and my family.  So delicious and creamy.  Here's the recipe:

3 cups cooked brown jasmine rice

1/2 tsp Celtic sea salt (I use pink Himalayan)

2/3 cup maple syrup

1/3  to 1/2 cup honey

2 cans coconut milk

1/2 cup silk soy milk

5 cups blueberries or fruit of choice

* All ingredients should be at room temperature before preparing.

* Nancy said she reduced rice content to 2 1/2 cups and liked it. 

Blend rice to soy milk in a high powered blender.  Add honey, maple syrup, coconut milk and salt.  Fold in berries or fruit.  Place in ice cream maker and follow machine directives.  She used an electric White Mountain ice cream maker.  Gotta get me one of those!

Here's a carob or chocolate variation on the same recipe:

3 cups cooked jasmine rice (completely cooled to room temp.)

1/2  to 2/3 cup carob or chocolate chips, melted

1 Tbsp raw carob or cacao-cocoa powder

1/2 tsp sea salt

1/2 Tbsp almond butter

1 cup maple syrup

1/3 - 1/2 cup honey

2 cans coconut milk 

1/2 - 3/4 Tbsp Roma (coffee alternative, grain beverage)

1/2 cup silk milk blend

Blend and add to ice cream maker.

Hope you enjoy the recipes!

Have a great day!

Mango Green Smoothie and Greens/Fruit Salad With Maple Cider Vinaigrette

When I come home from grocery shopping, there is a sight I see weekly that I want to share with you.  My fruit basket overflows.  I am very grateful for this considering so many in this world go without.  What is amazing to me is that in this country, many go without by choice!  Several times I've seen people at the grocery store struggling with failing health.   A quick peak into their carts reveals why they struggle.  Their carts are filled to the brim with dead, processed, chemically laden foods.  Don't they see the correlation?  I wish I could overhaul their diets, get their bodies moving outside in the sun and fresh air.  It's as simple as returning to the foods that grow from the earth. I love the color, textures, aromas and flavors of fresh food, REAL FOOD!  Food that can be found shopping the perimeter of the supermarket.  Food that doesn't come out of box.  (Forgive the spackling on the wall in photo, my kitchen is a work in progress)

Here are the veggies

I was not raised a vegan or vegetarian for that matter.  But my mother always cooked from scratch.  She gave us plenty of fresh fruits and vegetables.  She also paid extra for better quality meat and dairy.  Today my parents are vegetarian and go without dairy products.  My mom and dad eat lots of excellent fresh food.  My parents' peers always discuss what medications they are on, what ailments they suffer from and so on.  My parents just cannot fit into the conversation very well because they are in excellent health. 

You may wonder what I do with so much produce.  I juice a lot, make green smoothies and salads.  I like for my kids to snack on fruit so I keep plenty of it around for them.  Here are a couple of my recipes I think you might enjoy.  I made this mango green smoothie this morning.  It is so delicious!  Hope you like it.

Mango Green Smoothie

2 cups water

2 generous fistsful of spinach

2 red chard leaves

2 leaves of dandelion greens

2 apples

2 oranges pealed and quartered

1 lemon pealed and quartered

1 bag of frozen mango equivalent to 3 cups cubed (or more if desired)

2 to 3 tbsp hemp seeds

Blend in high powered blender

Adjust ingredients to suit your liking.  Add dates, stevia or coconut palm sugar if not sweet enough.

Greens and Fruit Salad With Maple Cider Vinaigrette

2 cups spinach torn

1 head of romaine lettuce cut

1 orange cut in wedges

2 kiwi peeled and cubed

5 strawberries hulled and chopped

1/4 cup walnuts chopped

shredded coconut

Other options:  I like sliced red onions, raisins or dried cranberries in this salad.  

 Maple Cider Vinaigrette recipe courtesy of my friend Carol Ryan

1/3 cup apple cider vinegar

2 tbsp maple syrup

1 tbsp dijon mustard

2/3 cup extra virgin olive oil

salt and pepper to taste

Three more natural remedies posts coming up soon!

Pineapple Cilantro Green Smoothie and Lentil Salad

I had a wonderful green smoothie recently. It was so tasty that I thought I would share the recipe with you.  My green smoothies are usually very green!  They probably would not be appealing to someone who is starting off with them for the first time. I put in a whole lot of spinach, a few Kale leaves or whatever other dark leafy green I have on hand.  I also use fruit low on the glycemic index (that is not too sweet). This time I decided to make one for flavor.  And it was so delicious!  Here is the basic recipe:

2 cups of water
1/3 pineapple
2 apples
2 oranges
a handful of dark berries
1 handful of spinach
1 handful of cilantro
Blend in a high powered blender.


If this is not sweet enough for you, add more pineapple and dates.  Adjust the the ingredients to suit your liking.  Something about pineapple and cilantro together that is so delicious!

The following recipe has been provided courtesy of  Angelica Driskell and Infinite Kitchen.  Angelica is a figure competitor from Montgomery County, MD.  Many thanks Angelica!

Ingredients:

1lb French Green Lentils (rinsed and drained)
2 large carrots (peeled and diced)
2 Scallions (finely chopped)
2 Shallots (finely chopped)
2 Cloves Garlic (finely chopped)
4 TBS Extra Virgin Olive Oil
3 TBS Red Wine Vinegar
3 TBS Italian Parsley (finely chopped)
2 tsp Salt
1 tsp Black Pepper
1 Bay Leaf
Cold Water (enough to cover lentils)

Directions:

In a large saucepan, add lentils, 1 tsp salt, and bay leaf; cover with cold water by an inch of water.  Cover saucepan and bring to a boil over medium/high heat.  Allow to cook for about 10 minutes.  Uncover and reduce to low heat. Continue to simmer until lentils are tender, approximately 10 minutes.  In a separate large pan, heat 2 TBS of olive oil.  Add scallions, shallots, garlic and carrots.  Saute for about 5 minutes until shallots are translucent and carrots are just about tender. Add remaining salt and pepper to taste.  Drain lentils and transfer to a large bowl.  Add carrot mixture to lentils.  Add remaining olive oil, red wine vinegar and Italian parsley.  Mix thoroughly and serve warm or cold.



Have a great day!

Gluten Free Pancakes

Have you taken the time to see nutritionist Michelle Ross' blog?  I have and I'm loving it.  After reading her posts I am feeling impelled to move my family towards a gluten free diet.  I honestly think that gluten probably affects everyone in a negative way to some degree.  I know when I was on whole wheat bread, It was becoming increasingly difficult for me to maintain my ideal body weight.  The bread I ate was Ezekiel 4:9 sprouted grain bread which is very hearty and wholesome, but not gluten free.  Since going raw and eating low on the glycemic index, maintaining my weight is a breeze.  I provide a lot of raw food for my family but I also cook for them.  I want to give them the best quality cooked food I can provide them.   I have picked up organic gluten free bread and organic brown rice pasta for my family from Trader Joe's.  I also picked up ingredients for vegan gluten free pancakes for breakfast this morning.  My kids were not disappointed and loved their fluffy pancakes.  Here is a recipe that I found from The Daily Dietribe:

(I wanted to use bananas and berries for the pancake photo but the kids got to them before I did.)

Vegan and Gluten Free Pancakes and Waffles

(I doubled this recipe.)

1 1/4 cups flour (I used Bob's Red Mill gluten free all purpose baking flour)

1/2 cup starch (I used cornstarch, you could also use tapioca or potato starch)

2 tsp baking powder (make sure it is aluminum free)

1/2 tsp sea salt (Celtic sea or pink Himalayan salt is good too)

2 tbsp granulated sugar (I used coconut palm sugar)

1/4 cup unsweetened applesauce (I made my own with 2 peeled and cored apples and a little water - blended in the Vitamix)

2 tbsp of oil (I ran out of coconut oil so I used organic Earth Balance vegan spread)

1/2 to 1 3/4 cups liquid ( I used coconut milk.)

Mix dry ingredients separately and then mix wet ingredients.  Pour the wet ingredients into the dry mix.  The measurement given for liquid did not work for me.  I kept adding milk in slowly until I reached the desired consistency of pancake batter.  This recipe is excellent!  Here is the post and guidelines for this recipe.

Enjoy the Journey!

Green Smoothie Recipes

I hit the ground running when I came home from Florida.  I arranged flowers for a Valentine's event in honor of a dear friend of mine.  She is probably one of the classiest ladies I know.  You should check out her website.  She is a pro at all things pertaining to etiquette.  Do you mind if I share?  Here are some photos of the work I did.

On to green smoothies!  I want to begin by giving you a basic outline for green smoothies.  It isn't rocket science.  I'm sure you will eventually develop recipes of your own.  I begin with 1- 2 cups of water, add greens, add fruit and top it off with more water or almond milk.  When I first started I would also use orange juice to top it off.  I don't drink orange juice anymore.  Juice, unless freshly made at home, is nothing but empty calories. (Or should I say harmful calories?  Check out the previous link!)  So, to be safe, I avoid it.   I like to supplement my smoothies by adding flax or chia seed.  You also could use whatever superfoods you have on hand (e.g., maca root, goji berries, acai berries).  Although some of the recipes shown in this post have several ingredients, try to choose no more than five or six different ingredients for your smoothie, so that your body may assimilate the nutrients more easily.  You may also sweeten your smoothies with agave nectar (make sure it is raw and organic), stevia, raw honey or dates.

I made a very basic smoothie for the photo below.

2-4 cups of water
2 handfuls of spinach
1 chard leaf
1 large apple
1 large orange
frozen strawberries
ice 

If this were for my kids or someone new to green smoothies, I would probably add 1 -2 bananas and a few dates.  Please adjust ingredients to make your smoothies to your liking! 

My carafe before blending

I have added a blog list on my right bar.  One of my favorite blogs is written by celebrity nutritionist Kimberly Snyder.  I highly recommend it.  She posts very frequently and provides an immense amount of very important information.  She recommends a mostly raw, plant based diet.  In fact, there is very little information on her site with which I disagree.  Below is the green smoothie recipe that she puts all her clients on. 

Kimberly Snyder's Glowing Green Smoothie:

Ingredients (64 ounces / 2-4 servings)

• 1 ½- 2 cups very cold, filtered water
• 6 cups spinach, chopped
• 5 cups organic romaine lettuce, chopped
• 2 stalks of organic celery
• 1 organic apple, cored and chopped
• 1 organic pear, cored and chopped
• 1 organic banana
• 1–2 Tbs. fresh organic lemon juice

Optional Ingredients

• Ice cubes (the extra coldness can help newbies with the taste)
• 1/2 cup of organic cilantro
• 1/2 cup of organic parsley

Directions

Add water, spinach and chopped romaine to the blender. Starting the blender on a low speed; mix until smooth.

Gradually move to higher speeds and add the herbs, celery, pear, and apple. Add the banana and lemon juice last.

*For 1 serving, cut out one of the fruits and the celery.

I hope you will choose to invest in a Vitamix blender.  Yes, it is an investment in your health.  Along with your purchase of the blender, Vitamix will give you a cookbook with lots of recipes.  Included are green smoothie recipes.  This is one that I found on their website.

Vitamix Smoothie Recipe:

1 cup green grapes 1 (130 g) orange, peeled 1/2 Bartlett pear 1 (120 g) banana, fresh or frozen 1 cup kale 1/2 cup water 2 cups ice cubes Directions   Place all ingredients into container and secure the lid. Select VARIABLE speed #10, then to HIGH for 1 ½ minutes. Turn machine off. Serve immediately.
Another Recipe from the Vitamix Website
	2 bananas 3 oranges, peeled, quartered 1 head romaine lettuce 4 cups cold water Directions Place all ingredients in Vitamix container in order listed. Secure 2-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 1 minute or until smooth. Serve immediately.

 I found this one on the Tera Werner blog:

Blueberry Bliss

By Christine Hansen

Ingredients:

• 2 bananas (fresh or frozen)
• 3 cups frozen blueberries
• 1 cup parsley tops, loosely packed
• 6 cups fresh spinach, loosely packed
• 1/4 cup hemp seeds (optional)
• 2 Tbsp. flaxseed oil (optional)
• 2 Tbsp. agave syrup (or use 2 Medjool dates soaked in 1/4 cup water)
• 1 cup of water, coconut water, or coconut milk

Directions:

Blend all ingredients well. 

Here is a basic guideline for making smoothies so that they don't separate or taste green.  The Boutenko Family has a blog dedicated to green smoothies and a book titled The Green Smoothie Revolution.   Here is another site challenging viewers to commit to just 14 days of drinking green smoothies and changing nothing else.   It doesn't take long at all before people notice some sort of difference.

There are tons of recipes online.  I never look them up.  I just use whatever greens and fruit I have on hand.  It's fun for me try to come up with my own inventions.  I'm sure you'll enjoy it as well.  In time, attempt to increase the amount of greens to fruit ratio. Bottoms up!

Enjoy the Journey!

Chocolate Banana Smoothie

During the week my diet is pretty much low on the glycemic index.  On the weekends I do enjoy indulging my sweet tooth a little more.  Did you know that Raw Cacao is a superfood?  Yaaahoo!!!  Sorry, I am just a little crazy about chocolate.  Raw cacao is high in antioxidants and iron and it has one of the highest levels of magnesium.  Also it is rich in a host of other nutrients -- but remember, it must be raw to have all those beneficial nutrients. Here is a recipe for a smoothie that is decadently thick, rich and very chocolaty.  My kids absolutely love this smoothie.  You may want to have this a little earlier in the day rather than late at night.  It might keep you or your kids up later than you would like.

 Chocolate Banana Smoothie

• 2 frozen bananas
• 5 medjool dates
• 1 cup raw cashews or almonds (you may presoak them for few hours)*
• 3 heaping tablespoons of raw cacao powder (or roasted cocoa powder)
• optional: 1 tbsp each of any superfoods you may have on hand (e.g., flax seed, chia seed, hemp seed, coconut oil, raw honey)
• coconut or almond milk (enough to fill the carafe)

 Adjust ingredients to suit your taste, whether you prefer it thicker or sweeter.  A Vitamix blender will give you the best results with this recipe.  So good and guilt free!

(*Soaking raw nuts releases enzyme inhibitors and makes them more alkaline)


Enjoy the journey!

A Raw Dinner Invitation / Amazing Raw Food Transformations

This past weekend I had the wonderful pleasure of being invited by close friends for dinner.  My friends' daughter, Becca, prepared the most amazing raw food meal for me and my family.  I have known Becca and her family since she was a little girl and it has been so nice to see her transform into a  lovely young woman.  Here she is with one of the horses she rides.  

I was totally blown away by the invitation.  You see, I write my blog hoping that people are inspired to improve their diet and to improve all habits that lead to health.   It thrills me to no end when I see someone become inspired and they just take off.  Becca and her family are moving full force ahead searching for recipes and experiencing the raw food lifestyle. 

Here is what we had and it was so delicious!  

From RawFoodPassion.com:

Carrot Coconut Ginger Lime Soup 

2 young Thai coconuts

4 limes

6 carrots

1 tsp of fresh ginger 

sea salt to taste 

Directions: Open the coconuts and scoop out the meat, using the meat and the water. Put all of the ingredients into the Vitamix and blend until smooth. Garnish with a lime and enjoy a colorful meal!

From Pure2Raw.com: 

Arugula Pumpkin Seed Pesto Sauerkraut Lasagna 

1 zucchini, large (thinly sliced)

1 large tomato (thinly sliced) 

pumpkin arugula pesto (recipe below)  

as much sauerkraut as you want

Pumpkin Arugula Pesto

about 1 cup fresh arugula

1/3 cup pumpkin seeds (can use sunflower seeds or any nut)

2 garlic cloves (optional)  

1/4 tsp salt (or to taste)  

2 tbsp tahini  

3 tbsp sauerkraut juice (can use lemon or lime juice or apple cider vinegar) 

handful of fresh basil  

2-3 tbsp nutritional yeast

Place all pesto ingredients in your blender* and blend till creamy. 

*may do it in a food processor as well.

From RawFoodPassion.com:

Mango Avocado Spinach Wrap

1/2 cup spinach
1 mango
1 avocado
4 romaine lettuce leaves

Directions: Mash up the avocado, add a little sea salt if you like. Cut up the spinach into thin slices. Take your romaine leaves and put the spinach on first, followed by avocado mash and sliced mangoes. Enjoy!

For dessert we had these delicious coconut truffles.  Melt in your mouth, delicious!  

From RawFoodRecipes.com: 

Mint Chocolate Chip Macaroons

1/2 cup cold-pressed coconut oil

1/2 cup raw honey or agave nectar

3/4 teaspoon peppermint extract

pinch of Himalayan salt

3 tablespoons raw cacao nibs

2 1/2 cups finely shredded coconut

Mix coconut oil, honey, peppermint, salt and cacao nibs in a large bowl.  Pour the coconut into the same bowl and mix well to combine all ingredients.  Scoop round balls onto a cookie sheet or platter or spread into a 9” square baking dish.  Place in the freezer for 1 1/2 to 2 hours.  Thaw 15 minutes before serving.  If you opted for the square dish, cut into desired shapes after thawing.

Amazing Raw Food Transformations!

I also wanted to share with you some images that Becca showed me from WeLikeItRaw.com.  These are before and after shots of people who transitioned from a Standard American Diet to a raw food diet.  Some of the before and after shots look like two completely different people.  Click here to view the images.  Excellent post by We Like it Raw!

Enjoy the journey!

How to Prevent Cancer / Chia Pudding For Breakfast

I'm interrupting my scheduled post again because of an article I read recently.  It is written by a physician whom I greatly respect and admire.  He also promotes healthful living through a plant based diet and active lifestyle.  I had the pleasure of hearing him and speaking to him several years ago at Modern Manna's Health and Healing Crusade in Lodi, CA.  In a recent article, he writes about the cause of Steve Jobs' death.  Steve Jobs' name is synonymous with Apple and Pixar, being the creative genius behind both successful business enterprises.  He was a strict vegan, so why did he die of cancer?  Mr. Jobs asked Dr. John McDougall to tell his story, to explain what happened due to his concern that the true story might be spun into a half truth.  Click here for the article.  Having read the article, I had to put in my two cents.  I believe that there are three major contributing factors to cancer.  Understanding them can help us to prevent the disease.

The first factor is the Standard American Diet (SAD) and sedentary lifestyle:  The first line of defense is diet and exercise.  Being vegan is a major help in preventing cancer but there is a very important aspect that must not be ignored by those who practice veganism.  The pivotal indicator to whether one is susceptible to disease or not is pH balance.  One can be vegan, have an acidic pH level and be prone to disease.  Or one could be vegan, with an alkaline pH level and have a body that fights and prevents disease.   This subject is so important that I plan to do a post on it in the very near future.  In a nutshell, cooked food, processed food and animal products promote acidity and raw foods promote alkalinity.  We must have an abundance of uncooked fruits, cruciferous vegetables, dark leafy greens, sprouted grains and soaked nuts.  We must eat a variety of fruits and vegetables that have as many colors as the rainbow.  Add regular exercise, purified water for hydration and hydrotherapy, adequate rest and meditation to the equation and you're on your way toward powerful health. 

The second factor is stress and emotions:  Stress and and emotions can also tip the pH balance scale.  Negative emotions contribute to acidity in the body.  That is why I say that it is important to focus your thoughts and emotions toward positive things.  Try to focus on thinking about what is beautiful.  Count your blessings.  Learn to forgive.  Control stress.  Hey, I've been through the mill and hit some tight spots in my life.  But what kept me going was hope.  Sure enough the sun does rise on a daily basis.  If the situation you are dealing with is within your control, then by all means, change your situation.

The third factor is exposure to chemicals, pollution and electromagnetic radiation:  All of these things are present in abundance in our modern world.  It is best to avoid as many chemicals as possible and use natural products.  Stop and think about what might be in your home?  Cleaning products, air fresheners, body lotions, toothpaste and perfumes are common culprits.  Also think about microwaves, cell phones and computers.  Become informed and use all precautions necessary when using these items.  It's not about being a nutty tree-hugging fanatic.  It's about cancer and disease prevention.  If the products you use contain ingredients that are cooked up in a lab, avoid them. I know a woman who suffered from debilitating chronic illness.  In desperation to be well, she sold her house by an airport where huge amounts of chemicals were sprayed, to relocate to a better location with cleaner air.  She regained her health when she moved.  Again, change what is within your power to change.  I have set naturalnews.com as my Internet start page.  It keeps me informed of the latest news on important matters related to healthful living, including dangerous products we should seek to avoid.

I will not list genetics as a factor because I believe genetics is something that can be overcome.  At Weimar Center of Health and Education in California, one of the sayings their doctors would share with NEWSTART(TM) guests is, "Genetics loads the gun, but lifestyle pulls the trigger."  How much of the genetic connection is actually the natural tendency of children to follow in their parents lifestyle choices in regard to diet and activity level?  For example, Dr. Richard Schulze was en route to the same fate of his parents -- death by heart disease.  He drastically changed his way of living and now he enjoys abundant health and is teaching thousands how to heal themselves of all sorts of diseases.

As for all the naysayers who blame Jobs' diet as a cause for his cancer, there will always be those who scoff at this way of living.  I've been the subject of derision and mockery.  The funny thing is that those who mock are usually the most sickly and unfit people I know. To me going raw is simply returning to what was originally intended for us.   Raw food has invigorated me so much, and the effects are so remarkable that they  have impelled me to begin this blog -- something I had no intention of ever doing.  I also can see the visible effects on other people who choose this diet for themselves.  They glow with health.  I challenge anyone who criticizes this way of living to try it for themselves for a few months and then go back to the Standard American Diet (SAD) and note the difference in how they feel.

On a different note, I have found another option for breakfast -- chia seed pudding.  Chia seed is the same seed that is used for the chia pets.  What a waste to use it as a little mini garden nicknack.  It actually is a superfood that was used and revered by the Mayans.  They used it as currency and in their worship to their gods.  The Spanish, in an effort to forcibly convert the Mayans to Catholicism, outlawed this amazing seed.  I am a descendant of the Mayan people of Guatemala and Spanish conquistadors.  I should have known of this seed all along.  My mother wild harvested this seed when she was growing up in Guatemala to add to drinks and other foods.  Now as an adult, I have rediscovered this superfood of my ancestors and am fascinated by the history and politics behind my new breakfast option.

To make a pudding, take about 1/4 cup of chia seed.  Put it into a breakfast bowl.  Add either almond milk or coconut milk to fill the bowl.  I sweeten it slightly with agave nectar.  Add a pinch of salt to it.  Let it sit for 30 to 40 minutes.  The seeds will plump up and fill the bowl.  It has the slippery consistency of tapioca.  It is very low in calories and high in nutrition, protein, antioxidants and Omega 3 fatty acids.  Chia is especially good for athletes or those seeking to lose weight. You can find it at your local health food store, Amazon.com, or buy in bulk online at this site.

Enjoy the journey!