Posts Tagged ‘Meatfree Monday’

Energy Soup, copyright 2013, gfcelebration.com, All rights reserved

When most of you land on our website, your have come to expect yet another gluten free dish, ideally in a baked version. Don’t worry, we are still developing gluten free recipes and plan on doing so for some time to come. However, in our own home, we also prepare many raw food dishes as well. We especially enjoy the many nutritional benefits they offer.

I was first introduced to raw foods about 25+ years ago,  through friends and acquaintances and through their convincing arguments, enthusiastically  purchased a champion juicer. I loved making vegetable and fruit juices, as well as the occasional nut butters. Some of the resulting vegetable pulp was used in making delicious vegetable burgers, blended with spices, seeds and some rice, or spelt. But my all time favorite comfort foods have always been salads.  Now, I am not talking about the currently popular “tossed meals”, overflowing with the addition of too much meat and cheese, and, of course, the inevitable croutons.  I am talking about salads that are primarily made with a variety of greens, sprouts, carrots, avocados and some fruit. In those days, I was completely unaware of being gluten intolerant and, no doubt, consumed too many gluten containing breads, crackers, etc. No one ever talked about gluten intolerance, or celiac disease. In fact, everyone talked about adding whole grains to one’s diet. Some health books espoused this untruth and many followed these teachings, myself included. At the time, book selections involving nutrition and health, were far more limited than they are today. But Ann Wigmore’s books were readily found in most health food and book stores.  I read most of them and found her to be  a fascinating lady. In her autobiography “Why Suffer? How I Overcame Illness and Pain Naturally,” Ann Wigmore (1909-1994) recalls observing her grandmother using herbs and natural remedies, growing up  as a child in Lithuania. As an adult, she began testing various whole foods and dietary approaches, which she credits with solving her medical problems and changing her life.

Energy Soup, copyright 2013, gfcelebration.com, All rights reserved

Together with  Viktoras Kulvinskas, Ann Wigmore co-founded the Hippocrates Health Institute back in 1968 . She was an early pioneer in the use of wheat grass juice and living foods for detoxifying and healing the body, mind and spirit. In case you are not familiar with her work, you may want to check out two  living food lifestyle and health facilities that continue to spread her teachings.  One is located here in New Mexico, the other program is located in Puerto Rico.  Today, Brian Clement owns the Hippocrates Health Institute, which he moved from Boston to West Palm Beach, Florida.

If you are familiar with her teachings, you already know that she recommends a raw living food lifestyle to heal from disease. [ Please note, that we are not advocating a particular program to heal from disease. If you find yourself ill, do your homework, and, if necessary, consult with an accredited health professional of your choice.] It should also be mentioned, that we are not living a 100% raw lifestyle, but generally abide by a whole foods lifestyle ,with the exception of the occasional recipe development project. All we know is that if you have celiac disease, are gluten intolerant, or just sensitive to gluten, please, do yourself a favor, and eliminate it strictly, completely and permanently. Even the occasional small ingestion of gluten can leave a residual and damaging effect that can last for months. You don’t have to necessarily exhibit symptoms either, although most do.

Energy Soup, copyright 2013, gfcelebration.com, All rights reserved

Now to my favorite raw soup recipe. Aren’t we all looking for a little more energy around now? This tasty and very simple to prepare soup offers a lot of that.  When I was first diagnosed with celiac disease, juices and smoothies offered an easy to digest and prepare alternative.  Always having had an interest in nutrition, I read countless books on raw food cuisine. The original “energy soup” recipe recommended by Ann Wigmore, calls for the addition of rejuvelac, a fermented beverage made from sprouted wheat berries. Some say, that there is no, or little gluten in the finished product, but I personally would want proof, and no has been able to offer me that. As a result this recipe does not include any form of grains, gluten free, or otherwise – the emphasis is strictly on organic greens, sprouts, cucumber, lemon, garlic, herbs and one fruit. It is best to use a high powered blender to achieve that desired creamy consistency in the end product. A Vitamix, or Blendtec would be perfect, but we are currently using a Ninja blender, which does the job adequately. . . for now.

Ingredients for 2 large servings:

  • One head of organic romaine lettuce
  • Large handful of organic baby spinach
  • 1 organic cucumber, peeled, cut into smaller chunks
  • 1 organic avocado
  • Leaves from several sprigs of Thyme
  • small handful of fresh cilantro leaves
  • 1 garlic clove, peeled
  • 1 organic lemon, peeled and quartered
  • 1 organic apple (any variety), quartered and seeds removed
  • 1 cup of your favorite sprouts (sunflower, alfalfa, radish, etc.)
  • 3/4 cup organic cherry tomatoes
  • a few small pieces of dried dulse, (optional)
  • 1-1/2 cups of purified water

Cut the avocado in half, remove the seed, scoop out the flesh, and add it to your blender. Top with the remaining ingredients (tomatoes, cucumber, romaine, spinach,  apple pieces, lemon, sprouts, garlic, thyme, dulse and the purified water). Pulse several times, incorporating the ingredients and then blend for a couple of minutes at the highest setting until everything is well blended and creamy.

Energy Soup, copyright 2013, gfcelebration.com, All rights reserved

Pour into your favorite soup bowls, garnish with some fresh herbs and enjoy right away. It is a wonderfully tasty and delicious alternative to regular soup, and of a slightly heavier consistency than green smoothies. If you enjoy this soup, or green smoothies, also plan on growing some of the vegetables in your own garden this Spring and Summer.

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TWD: Gluten free Focaccia, copyright 2013, gfcelebration.com, All rights reserved

Italian breads seem to be a recurrent theme with the TWD group over the last couple of months. First pizza, now focaccia. Not that we are complaining. Going back to our gluten eating days, we did enjoy focaccia on occasion, in fact, while living in Montana, a local health conscious baker, built his own wood fired oven, in order to do justice making some of the old style, rustic European breads. A lot of his breads were sourdough based, and focaccia was no exception. Usually only available on a weekend, unless you placed a special order, these specialty breads would disappear as soon as they emerged from the oven.  Since not everyone in our household shares our personal love for Italian food, focaccia is generally not at the top of the list, when baking bread. We do love a challenge, and never having tried focaccia gluten free before, we felt we couldn’t pass up this opportunity.

The contributing baker to the original recipe is Craig Kominiak, and he calls for two rising periods, followed by a resting period of 24-36 hours in the refrigerator. Generally, from our own humble experience, gluten free baking is not always amenable to these extra long resting periods. As a result, our own gluten free adaptation differs greatly from the original. When developing any recipe, we always cut the recipe in half, just in case it flops. This was no different.  The changes we made included the preparation of a simple sponge prepared a day ahead, consisting of sorghum flour, brown rice flour and water. The remaining flour blend included brown rice, tapioca, sweet rice and potato starch, along with psyllium seed soaked in coconut milk, one egg and the addition of 1 tsp. of apple cider vinegar.  Fresh thyme and rosemary, along with a couple of tablespoons of fresh Parmesan cheese were worked into the dough before rising. The dough was allowed to rise for 1-1/2 hours, during which time it nearly tripled in size. Quite a feat for any gluten free dough.

TWD: Gluten Free Focaccia, copyright 2013, gfcelebration.com, All rights reserved

Spreading a dusting of rice flour onto a baking board, we divided the dough in half, and pressed it into rough oval shapes, about 1/2 inch thick. Using a fork we pierced holes throughout the dough, allowing it to bake evenly. We brushed the top with olive oil, sprinkled it with fresh thyme, rosemary and halved cherry tomatoes, along with salt and pepper.

TWD: Gluten Free Focaccia, copyright 2013, gfcelebration.com, All rights reserved

The focaccia baked for about 15 minutes in a pre-heated 450°F oven. The best thing about making this recipe is how the entire house fills with the delicious aroma of fresh herbs and baking bread.

Never having made gluten free focaccia, we consider this recipe to be a great success, in both texture and flavor. We were also quite impressed how easy the dough was to work with, along with the fact that the final result mirrored the description in the Baking with Julia book, as well as our memories of regular focaccia (however faint – it is quite a while back now).

TWD: Gluten Free Focaccia, copyright 2013, gfcelebration.com, All rights reserved

In the future, we will definitely give the “refrigerated resting time for the dough” a try, as well as experiment with a non-savory version.

Please check out all the wonderful contributions by the other TWD bakers at this link, as well as the beautiful contribution by this week’s host Sharmini of Wandering Through.

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Today is Tuesday and yes, we are ready for another challenge; our own  TWD gluten free challenge. This week’s hosts are Jodi of Home Made and Wholesome, and Katrina of Baking and Boys. Check out their websites for the original recipe, which can also be found on page 315 of Baking with Julia, by Dorie Greenspan.  Just for the fun of it, we looked up a video on YouTube from the PBS Baking with Julia series. It features Julia with Alice Medrich, making the Hazelnut Biscotti and you can watch it here.

First of all, we should mention that aside from the obvious (gluten free flour – our brown rice/tapioca flour blend), we did make two other changes to Julia’s recipe. Hazelnuts were difficult to locate in our area, but we did find roasted unsalted pistachios, which made a delicious alternative.

The advantage of using pistachios, apart from their great flavor, is the ease of removing the shells as well as any remaining skins, allowing us to completely skip the initial step of boiling the nuts in hot water with baking soda.

As a rule, we never use white sugar,  ever, or brown, raw, or whatever. We also never use any artificial substitutes, so readily found today. In general, we are very fond of coconut sugar as an alternative, and since some of us will actually be eating this dessert :-o , that was a definite must. In case you are not familiar with it, coconut sugar has a very low glycemic index, and is generally well tolerated  by most. Please be aware, that this will darken any recipe considerably. No ‘anemic looking’ batters here. With our own addition of one quarter cup of dark chocolate chips (suggested by Julia in her book), it didn’t really matter.

The quantities suggested in the original recipe  remained the same. We did need to add  two extra tablespoons of flour. Gluten free baking does require slight alterations in either liquids, or the flour used, but since we live at high altitude this could have played a role as well.

As mentioned in the recipe, this dough is very sticky, stiff and little challenging to work with.  The gluten free bakers amongst us can certainly relate to this.  Since many GF creations tend to spread outward, instead of rising upward, we lined a 9×7 baking pan with parchment paper, creating a raised edge in the center with the paper, to separate the two loaves, just in case. An additional 3 tablespoons of sweet rice flour were necessary for flouring our hands, in order to shape the loaves.

Defying our initial expectations, the loaves rose beautifully.

After baking for exactly 35 minutes, we let the loaves cool for about 20 minutes, before slicing them, and baking them again for an additional 12 minutes. After the second baking cycle we let them cool completely.

We actually baked this recipe last night, and lacked optimal lighting for photographing, which put us in somewhat of a quandary.  The house filled with the delicious aroma of the baking biscottis, yet, we had to wait another day to actually taste them. Well, not quite, we did sample a tiny end piece in all of its crunchy deliciousness ;-) .

Aside from our own unique gluten free challenges, we found this recipe to be extremely easy to make for even the most novice baker. This recipe would lend itself for easy gift giving. When it comes to this recipe, allow your own creativity free reign for any fun and tasty substitutions you can think of. Perhaps some dried fruit, goji berries anyone? Chocolate drizzles for decorating after baking, the sky is the limit.

What are your favorite biscottis? Have you baked this type of cookie before? Whether you are eating gluten free or not, we would love to hear from you.

So far, we are really enjoying participating in the TWD challenges and are looking forward to the next one.

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We are back to a full posting schedule, having devoted most of January to the finalization of our upcoming book, followed by a short trip out to California the beginning of this month. Time just flies, especially when there just don’t seem to be enough hours in the day to fit in all that is necessary for this big book  project.  We needed to recharge our batteries, recenter and refocus on what we really love to do – sharing what we have learned with all of you, our friends and family. That’s why we chose to include one of our favorite Valentine’s Day recipes (which will be in our new book) with all of you.

In researching the origins of Valentine’s Day, we found only very few connections to the modern day observance of this holiday.

Many of us observe Saint Valentine’s Day,  generally just referred  to as Valentine’s Day, on February 14 through the exchange of cards, flowers, chocolate and other sweets, but don’t give it a second thought as to where this tradition may have started.

It appears that Valentine’s Day was first recognized and established as a holiday by Pope Gelasius I in 496 AD, but was later deleted from the General Roman Calendar of Saints in 1969 by Pope Paul VI.

According to that tradition, February 14 was observed honoring two Christian martyrs, both named Valentine, i.e. Valentine of Rome and Valentine of Terni. The Legenda Aurea tells us that Saint Valentine was persecuted as a Christian and interrogated by Roman Emporor Claudius II. Legend has it that Emperor Claudius II secretly admired  Valentine and attempted to convert him to Roman paganism in order to spare his life. He failed to do so which led to Valentine’s execution.

So far, where is the love? I could not detect any references to love, or even a remote hint at  romanticism. Legenda Aurea possibly forges a connection with today’s Valentine’s Day observations by telling us about Valentine’s  secretly performed marriage ceremonies for young men serving  in Roman Emperor Claudius II’s army. The Emperor had ordered young man to remain single, believing that married men did not make good soldiers. Once discovered, Valentine was arrested and jailed.

Valentine’s Day only gained notoriety  with Geoffrey Chaucer’s Love Birds in Parlement de  Foules (1382). Chaucer wrote:

“For this was on seynt Volantynys day
Whan euery bryd comyth there to chese his make”

(“For this was St. Valentine’s Day,

when every bird comes there to choose his mate”)

The poem was written to honor the first anniversary of King Richard II of England and Anne of Bohemia. A treaty providing for a marriage was  signed on May 2, 1381. Upon their marriage eight months later they had both just turned 15 years old. Mere children! ;-)

Chaucer’s Parlement of Foules is set in a fictional context, based on a supposed old tradition. Scholars deny the existence of any historical traditions and they only acknowledge sentimental customs posing as historical facts.  Because of this, the idea that Valentine’s Day customs perpetuated those of  the Roman Lupercalia has been generally accepted.

Lupercalia was a very ancient pre-Roman pastoral festival, generally celebrated February 13-15, to avert evil spirits and purify the city, promoting health and fertility.

The more modern concept of Valentine’s Day is even mentioned by Ophelia in Shakespeare’s Hamlet:

To-morrow is Saint Valentine’s day,
All in the morning betime,
And I a maid at your window,
To be your Valentine.
Then up he rose, and donn’d his clothes,
And dupp’d the chamber-door;
Let in the maid, that out a maid
Never departed more.
—William Shakespeare, Hamlet, Act IV, Scene 5
 Interesting how history gets manipulated, and has been carved into a modern interpretation, devoid of its more than disturbing beginnings. The modern day celebrations have evolved into the exchange of valentine’s day cards, chocolate, roses, or jewelry.

Valentine’s Day Tree, by Johntex

When growing up in Europe, I was mostly unfamiliar with this holiday, at least it was not commonly celebrated in my community the way it is now customary for most. I guess, over the years, as has been the norm with so many other holidays,  we have over-commercialized just about every celebration. Even the fine art of exchanging painstakingly selected, or created, beautiful cards, has evolved into sending  quick e-mails, or animated e-cards. Mind you I prefer e-mail communication, like most of you, I’m sure, but still fondly remember handcrafting beautiful cards together with my daughter throughout her childhood. Searching for just the perfect quote, to capture the essence of that moment. Many times we would exchange special treats with our neighbors and friends.

When I first came to this country, many new found friends would ask me to bake those “special European desserts” I had introduced them to and that they had now grown fond of.  Little did I know then about the hidden problems with gluten. But without the limitations that gluten presented, this site would not exist and we would never have endeavored to share what we have learned with all of you.
 In our earlier posts, we already shared some of our Valentine’s Day recipes with you, but wanted to add this  newly adapted Valentine’s Day Cookie recipe. It also represents a small sample of what is to come in our new book. Perhaps it will inspire you to go in your kitchen and pull out those baking utensils and ingredients so you can share it with your loved ones for Valentine’s Day.
This recipe makes about 2 dozen cookies.
2 cups gluten free flour, consisting of:
1 cup brown rice flour
3/4 cup tapioca flour
1/4 cup sweet rice flour
1 tsp. guar gum
1/3 cup sucanat, or evaporated cane juice
pinch of Himalaya salt
2 tsp. pure vanilla extract
1 egg
1 stick + 2 Tbsp. organic butter
a little extra sweet rice flour for rolling out the dough
(heart-shaped cookie cutters)
Topping :
jar of organic triple berry jam
(raspberry, blackberry, strawberry)
1 cup organic powdered sugar
It is easiest to prepare this recipe in a food processor. Add all ingredients, except for the topping, to the processor and blend until the flour is completely integrated into the dough. When complete it will form into a smooth ball. Remove from processor. If it feels just a little sticky, wrap in plastic wrap and place in the refrigerator for about 30 minutes. This will make it easier to roll out later on.
Preheat oven to 350°F/180°C.
Line two cookie sheets with parchment paper, or silicone mats.
Dust a baking board with a little sweet rice flour. Roll out the chilled dough to 1/4-inch thickness, and cut out with the heart shaped cookie cutters. Half the cookies will be a full-sized cookie shape, the other half will have a smaller heart cut out in the center.

Place the cookies on the prepared cookie sheets and bake for 10 minutes. The baked cookies will be light in color, not browned. Let cool on the cookie sheets for 5 minutes before removing them to a cooling rack with a spatula.

Allow the cookies to cool completely before decorating them.

Dust the heart shaped cookies, with the center cut out, with powdered sugar. These will become the top part of the finished cookie.

Top the solid heart shape cookie with the triple berry jam, spreading it evenly. You can use your own favorite jam, we loved this one for its exquisite flavor and the color presentation. Place the powdered sugar coated heart shape on top of the jam covered heart cookie to create  your Valentine’s Day cookie.

 Enjoy with your favorite cup of tea or coffee, serve to your guests any time of year, or give as gifts for Valentine’s Day, wrapped in pretty little gift boxes.
Let the beauty of what you love be what you do.

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One of our neighbors introduced us to a non-vegetarian version of this dish. We loved the flavor of the spices she selected and wanted to make this in a vegetarian version to share with all of you. If your garden is offering an abundance of zucchini, squash, peppers, tomatoes, etc. this dish is perfect for highlighting any number of these vegetables in it.

The word enchilada, in this case, is somewhat misleading, since our dish does not contain any tortillas, but calls for rice instead. The dish nevertheless tastes just like a typical enchilada dish and offers an easy solution for us gluten free folks. I am sorry to say, but it has been our experience that commercially produced gluten free tortillas just don’t hold out as well during the cooking process. Instead, we used the following ingredients for this dish:

  • 2 large organic zucchinis, finely cubed
  • 2 organic green chilies (with seeds), finely chopped
  • 1 organic red bell pepper, seeds removed and finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 1 cup of chopped tomatoes (about 4 large tomatoes)
  • 3 sprigs fresh thyme, stems removed
  • 3 sprigs fresh oregano, finely cut
  • 1 handful fresh basil leaves, finely cut
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/2 tsp. cumin powder
  • 1 tsp. chili powder, medium strength
  • 1/2 tsp. paprika powder
  • 1/2 tsp. Himalaya salt
  • approx. 3 Tbsp. Olive oil
  • 3 oz. Pepper jack Cheese, shredded
  • 3 cups of brown rice, cooked in 6 cups of water
Preheat the oven to 350°F (180°C). Prepare the rice by rinsing it well and cooking it in 6 cups of water, with 1/2 tsp. of salt added. 
While the rice is cooking, prepare all the vegetables and herbs.
Add about 1-1/2 Tbsp. of olive oil to a large sauce pan. Bring to a medium heat and add all the vegetables, herbs and seasoning. Turn down the heat, cover and let simmer for about 15 minutes.
Set aside.
Prepare a large glass casserole dish by spreading out 1-1/2 Tbsp. of olive oil in the bottom of the dish. Add half of the cooked rice to the dish, spreading it out evenly. Top with all of the prepared vegetables, herbs and seasoning. Use half of the shredded cheese and sprinkle over the vegetables. Top with the remaining rice. Sprinkle with paprika and the rest of the cheese.
Bake, uncovered, for about 45 minutes. Serve immediately!
You may wish to add your favorite salad and garnish with a spicy Southwest salsa.

New Mexico Vegetable Chili ("Mock") Enchilada

Enjoy! Let us know how you like it.

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Curried Vegetable Medley

Owing to the fact that we have not posted anything for Meatless Monday movement in a while, we thought it would be nice to provide a quick recipe inspiration, something that is fast, easy, and has several different delicious ways of serving it.  Meatless Monday is encouraging everyone to exclude meat on at least one day of the week (Monday). We think this is fantastic and very easy for most people to follow. It is one small step you can take towards going green, becoming healthier, as well as helping the environment, all while exploring the many different delicious meat free dishes out there. Check out Meatless Monday’s website and let yourself be inspired by the many recipes contributed by participating food bloggers.

For this recipe, a mix of different vegetables provides the centerpieces, along with a subtle hint of curry and chili for flavor. Not too spicy, but with just enough of a kick  to be warming on these still  very cool March days.

Curried Vegetable Medley

Spice Blend

1 cup plain yogurt

1 cup So Delicious coconut milk

2 tsp. ground corriander

1 tsp. ground cumin

1 tsp. turmeric

1/4 tsp. cayenne pepper

1/2 tsp. paprika

1/4 tsp. chili powder

salt and pepper to taste


1-inch piece of fresh ginger, peeled and minced

2 cloves garlic, minced

1 leek, trimmed and chopped

1/2 red pepper

2  medium zucchini, sliced

1/2 cup frozen peas

10 oz. bag of sliced green cabbage (about 1/2 cabbage)

1 tsp. pepper flakes.

Cilantro for garnish

1 tsp. coconut oil for frying


This recipe makes enough for 2 large servings, served as a main course, or 4 smaller servings, with rice, or baked potatoes.

In a pan over medium heat, cook the leek and garlic until golden and fragrant. Add the pepper, zucchini, and cabbage and cook until tender, adding water as needed to keep the veggies from burning.

While this is cooking, mix together the spices, yogurt and coconut milk in a separate bowl. Add the fresh ginger, peas, and red pepper flakes. Mix in thoroughly.

Pour the yogurt/coconut milk/spice mixture over the vegetables. Mix well, and allow everything to cook for a further 5 to 8 minutes, or until the vegetables are fully cooked and flavorful, and some of the liquid has been absorbed.  Taste for desired flavor. You may want to add additional yoghurt or spices, to taste.

This dish can be served on its own as a wonderful curried vegetable stew, or as a delicious topping served over baked potatoes, or rice.

Doesn’t this look delicious??

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Salvia hispanica – Chia Seeds

Chia seeds have been a welcome addition to some of our morning breakfasts for a long time now. One of our favorite ways to prepare them is using coconut milk, or fresh almond milk. We were first introduced to the almond milk version in a raw food, gluten free and vegetarian  restaurant in Seattle called Thrive. Check out their website here.

Chia seeds, botanically known as “salvia hispanica,” are a member of the mint family. The word chia itself is derived from the Nahuatl word chian, meaning oily. Chia seeds are native to Mexico and the Southwestern United States, but are grown commercially in Mexico, Bolivia, Argentina, Ecuador, Australia and Guatemala. In fact, Australia has become one of the largest producers of this crop, primarily in the Ord Valley of Western Australia. Check out this very informative Australian website here.

Chia Growing Area in the Ord Valley, Western Australia (Image by Matt Brann)

A favorite drink in Mexico is chia fresca . It is made by placing chia seeds in water or fruit juice. The seeds need to soak for about 10 minutes. Then some sugar and lime juice is added. You can find the recipe here.

The soaked seeds are gelatinous in texture and are also used to make gruels, porridges and puddings. Ground chia seeds are also used in baked goods, such as breads, cakes, and muffins. Chia sprouts are used and eaten in the same way as alfalfa sprouts.  By placing the seeds on moist and porous clay figurines, they are known by many as chia pets.

Chia Pet

Nutritionally, they are valued for their high omega-3 and protein content. A one ounce sample of chia seeds (based on a daily 2,000 calorie intake), is credited with containing 9% of the daily value of protein, 13% oil (57% of which is ALA) and 42% dietary fiber. They also contain the essential minerals phosphorus, manganese, calcium, potassium and sodium.

Our favorite breakfast version requires 8-10 ounces of coconut milk. You can use the water and coconut meat from a young coconut (well blended), or, if unavailable, substitute your favorite coconut milk – we enjoy So Delicious Coconut Milk. Add one tablespoon of chia seeds and let sit for about 10 minutes. You may also add a tablespoon of organic raisins and/or cranberries.

Chia Seeds in Coconut Milk

Let them soak also. The chia seeds become very gelatinous, almost yoghurt-like.


Soaked Chia Seeds in Coconut Milk

Add your favorite fruit: sliced bananas, finely chopped mango, fresh berries, etc. A wonderful addition might be a half cup of gluten free granola (Udi’s is a favorite). Enjoy!

What is your favorite breakfast?

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