- 160 g flour
- 12 g baking powder
- 4 g baking soda
- 2 g salt
- 170 g coconut oil
- 85 g sugar
- 2 eggs
- 1 yolk
- 170 g yogurt
- 30 g poppy seeds
- 25 g chia seeds
- Zest of 2 lemons
- Vanilla to taste
- 1 1/2 lemons juiced (about 70 ml)
60 g sugar
- Preheat oven to 350 degrees F or 175 degrees C.
- Butter and flour a loaf pan.
- Whisk together the flour, baking powder, baking soda, and salt together. Cream the coconut oil and sugar together until fluffy. Slowly add the eggs one at a time. Add the lemon zest, poppy seeds, chia seeds, and vanilla. Beat in half the flour, then add the yogurt. Last, add the rest of the flour and mix until just combined. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- While the loaf is baking make the lemon syrup. Heat the lemon juice and sugar together until it comes to a simmer. As soon as the loaf is taken out of the oven, spoon the syrup on top. Leave the loaf in the pan for several hours, or overnight.
- 1 cup 100% pure pineapple juice (not from concentrate), at room temperature
- 2 tablespoons white chia seeds
- 1 cup fresh papaya cubes
- 1/2 cup peeled, chopped, English cucumber
- 1/2 small serrano pepper, with or without seeds, stemmed
- 1 1/2 teaspoons freshly squeezed lime juice
- 1 1/2 teaspoons pistachio or avocado oil
- 1 teaspoon peeled, grated fresh ginger
- 1/8 teaspoon sea salt
- 2 sprigs cilantro, for garnish
- In a liquid measuring cup or small bowl, whisk together the pineapple juice and chia seeds and let stand for about 20 minutes. (Makes 1 1/8 cups pineapple-chia gel.)
- Place the pineapple-chia gel, papaya, cucumber, serrano pepper, lime juice, oil, ginger and salt in a blender. Cover and puree until smooth.
- Pour into two chilled martini or other beverage glasses. Garnish each with a cilantro sprig and serve.
- 1 pound organic, skinless, boneless chicken breast, cut into bite size pieces
- ¾ cup ground flax seed
- ¼ cup chia seeds
- ¼ freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon basil
- 2 cloves minced garlic
- 2 eggs
- Preheat oven to 400 degrees. Lightly grease a baking sheet or baking pan.
- In a medium bowl, place flax seed, chia seeds, Parmesan cheese, salt, oregano, basil and garlic. Mix well.
- In another separate medium bowl, place eggs and mix well.
- Line up the bowls and place each piece of chicken into egg mixture, then flax/chia mixture. Lay onto prepared baking sheet until all the chicken is used.
- Discard any remaining egg or flax mixtures.
- Cook chicken for 25 minutes or until cooked through, making sure to turn over once halfway through. Serve immediately.
For the pudding:
- 2 1/2 cups unsweetened almond milk
- 1/2 cup bing cherries, pitted and halved
- 1/2 teaspoon ground cardamom
- 1 teaspoon SweetLeaf Stevia
- 1 teaspoon vanilla extract
- 1/2 cup chia seeds
For the cashew cream:
- 1/4 cup of cashews
- 1/4 cup bing cherries, pitted and halved
- 2 tablespoons cold water
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon SweetLeaf Stevia
- Blend milk, cherries, cardamom, Stevia and vanilla together in a blender on high until smooth. Pour the cherry mixture over chia seeds and whisk thoroughly. Let rest for 5 minutes then stir again. After 10 minutes, stir again. Cover and refrigerate at least 3 hours or overnight.
- Soak the cashews in water and also refrigerate for at least 3 hours or overnight.
- To make the cream, blend the cherries in a blender until you have a smooth puree. Drain and rinse the soaked cashews and add to the blender along with cold water. Blend until the cashews are liquefied, and have a smooth texture. Add vanilla and Stevia and blend until well combined.
- Before serving, give the pudding a good stir and divide into 4 cups; top with cream and more cherries.
For the Muffins:
- 2 large lemons (yielding ¼ cup zest and â…“ cup juice)
- ½ cup sugar
- 1½ cups all purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
- 3 tablespoons oil
- ½ cup thick plain Greek yogurt (I did not use low fat)
- ¼ cup milk or cream (I used half and half)
- 3 tablespoons chia seeds
- 2 tablespoons poppy seeds
- 2 tablespoons honey
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon honey
- 2 tablespoons milk or cream (I used half and half)
- 1 tablespoon salted butter
- 2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
- 1/2 cup chia seeds
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons pure maple syrup or raw honey
- Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
- Almonds or other nuts for topping
- Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
- Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.