Sesame Milk Chia Pudding

Plant Based Milk Alternatives

I have been drinking almond milk for years and have been happy with the taste of the product. What concerns me about almond milk is that it takes ONE GALLON OF WATER to produce JUST ONE NUT. Living in California and experiencing droughts, water restrictions, and fires, I wish to find another plant based milk source that is more sustainable.

Hope & Sesame

A new product, Sesame Milk,  entered the marketplace last year and I just had an opportunity to try it. Hope & Sesame has brought to the marketplace delicious sesame milk in original, original unsweetend, vanilla, chocolate, and chocolate hazelnut flavors. The creamy milk is wonderful. Each flavor is great. I can find a way to use each one...I cannot decide which is my favorite!

Hope & Sesame sesamemilks contain Sesamein, their very own plant-based protein concentrate. An 8 ounce glass of sesame milk contains 8 grams of protein (as much as dairy milk) with less sugar, more Vitamin D, no dairy, and no lactose.

Sesame has many nutritional benefits:

• high in protein
• high in magnesium
• reduces blood pressure
• reduces cholesterol
• boosts heart health
• boosts respiratory health
• prevents cancer
• good for digestion
• good for healthy skin
• relieves arthritis
• protects the liver from alcohol
• prevents wrinkles
• encourages bone health

Sesame Milk provides nutrients including:

• Plant-protein
• Heart- healthy fatty acids
• Calcium
• Iron
• Phosphorus
• Selenium
• Manganese
• Magnesium
• Copper
• B-complex vitamins
• Zinc

Sesame Milk Uses

Drink sesamemilk on its own or use it in recipes. Today I used Chocolate Hazelnut Sesamemilk as my blank canvas and created Chocolate Hazelnut Chia Pudding. Today we ate this is a dessert.

Ingredients:
1 cup Chocolate Hazelnut Sesamemilk
1/8 cup chia seeds (organic if possible)
VARIATIONS: Fresh fruit, seeds, nuts, or granola as a topping (if desired)




Instructions

• Stir the chia seeds in the milk until fully covered with liquid
• Let set in the refrigerator for at least an hour
• Stir to desired consistency ... NOTE: I wanted my chia pudding a bit thicker so I added an additional 1 TBSP of chia seeds at this point, stirred, and let the pudding set for another 30 minutes
• Serve when set or wait a day
• I served both plain and with bananas and coconut ... top based on your flavor/texture preferences

NOTE: This can be served for breakfast or dessert based on presentation/toppings.

I am NUTS for COCONUTS

I am NUTS for COCONUTS

Young coconuts have been on sale at the store recently and I have been taking advantage of the deals! In order to take advantage of the deals, I needed to purchase a STURDY knife. Luckily, I found one on sale at Target!

Coconut Water

I love cracking open a coconut and drinking the water. Most coconuts I have found contain about 10 ounces of liquid. Coconut water provides a good source of fiber, potassium, calcium, magnesium, and manganese. It is a great choice for re-hydration to replenish electrolytes lost during exercise.

Crack the Coconut 

Step One: To crack a coconut you need to peel the plastic wrap off of the young coconut and use a sharp knife to peel off the white layer from the top. I suggest you place the blade of the knife at the top of the coconut and push out to avoid cutting yourself.
Step Two: Once the brown shell is exposed, take the blunt heel of the knife to the edge of the coconut and hit the nut. Hit it a few times to start a crack and work around the shell. NOTE: Some water may splash out if the nut is full of water. If this happens, drain the coconut ASAP then continue removing the top.

Coconut Flesh

The flesh of the young coconut can be scooped out of the shell with a stiff plastic spatula. It can be eaten on its own or added to dishes.

Strawberry Nut Bread

My blank canvas today was Pamela's Baking and Pancake Mix. To the mix I added Handfuls Cabo Crunch and fresh fruit. I made the recipe vegan by subbing "flax eggs" for the eggs and coconut butter for the traditional butter. Eating healthy does not take a lot of time and can be simplified by combining some "packaged" foods with some fresh ingredients. This bread can be eaten within 45 minutes of starting the recipe!

Ingredients for the Gluten Free and Vegan Bread:
2 cups Pamela's Baking and Pancake Mix
2 FLAX EGGS
1 TBSP coconut flavoring
1 cup diced strawberries
2 packages Cabo Crunch (or 2 cups dried fruits/nuts mixture)
1/4 cup coconut butter
1/2 cup unsweetened coconut

Instructions:

• Prepare the flax eggs 
• After the flax eggs are done, add the coconut butter, strawberries, and coconut flavoring and mix well
• Add the Pamela's Baking and Pancake Mix and mix well
• Add the Cabo Crunch and mix for a few seconds to weave into the mixture

Bake at 350 for about 20 minutes then insert a knife in center to check to see if it is done. If the knife does not come out clean, check again every 5 -10 minutes until done. This bread tastes best warm, but is enjoyed at room temperature too. If you do not finish the loaf within the day it is made, cover and put it in the refrigerator.

NOTE: Cabo Crunch contains butter so the mix-in is not vegan

Chia Pudding with Superfood Protein

A great breakfast for a hot day is a Chia Pudding. You can make the breakfast the night before or 30 minutes before you wish to eat. To add extra to the dish you may with to add protein powder. 

Ingredients to serve one:
1 ripe banana
1 cup almond milk (or milk of your choice)
2 scoops (1 serving)  Ground Based Nutrition Superfood Protein 
2 TBSP organic chia seeds
1/2 cup non sweetened coconut
 
Instructions:
Mash the banana and add the protein, chia, and coconut
Combine then add the liquid
Combine wet and dry ingredients
Let rest in the refrigerator for 30 minutes

Serve:
Serve as it is or add fresh fruit, seeds, and/or nuts to the top!

Chocolate Coconut Bites

I modified my Chocolate Banana Balls recipe to change the flavor profile and texture. This bite comes out of the refrigerator solid and softens in about 5 minutes. The bite is dense and has a bit of a chew due to the coconut. Enjoy this sweet treat with a cup of tea or coffee!

Base Ingredients:

• 1/2 cup Don't Go Nuts Chocolate Roasted Soybean Spread
• 1/2 cup coconut flour
•  4 TBSP coconut butter (melted)
• 1/4 cup shredded coconut
• 1/4 cup brown sugar
• 1/4 cup ground flax seed

Instructions:

• Melt coconut butter (I melted it for 30 seconds in the microwave)
• Combine coconut butter, Chocolate Spread, and brown sugar in a bowl
• Add gluten free coconut flour and coconut and combine
• Refrigerate to let "set"
• They become hard after solidifying in the refrigerator. Bring to room temperature before serving to fully appreciate the complex coconut and chocolate flavors. 

Variations:
Add a different gluten free flour
Add gluten free chocolate chips  

Gluten Free Honey Coconut Shrimp

I decided to take advantage of the beautiful bok choy I saw at the store and planned a meal around it. I love to eat fresh foods and often get my meal inspiration from what I find the freshest at the store when I go shopping!

The recipe is simple and does not require slaving in the kitchen on a hot summer day! You can customize it to fit what is freshest for you when you go shopping. Lettuce cups can be substituted for bok choy or a bed of rice can be used instead!

Ingredients to serve two:

• 12 shrimp medium or large
• 4 cups of vegetables of choice
• I used 2 baby bok choy, organic red skinned potatoes, onions, garlic, and red cabbage
• I reserved the upper leaves of the bok choy to be the boats in which I served the shrimp. Lettuce cups or rice can be used instead.
• 1/4 Cup Gluten Free Panko Bread Crumbs
• 1/4 Cup coconut flakes
• Coconut oil for cooking
• Pepper and Salt (to taste)
• OPTION .... crushed red pepper to spice up vegetable side dish

Instructions:
The prep time is simple...5-10 minutes total!
I had some cooked shrimp (shell off) in the freezer. I defrosted the shrimp enough to remove the tails and drizzled honey over them. I left the protein in the refrigerator all day so it was ready at the end of the day when I would need it to prepare dinner.

The active cooking time is 10-15 minutes...almost as easy as the prep time!

• To coat the shrimp I made a mix of of Gluten Free Panko Bread Crumbs with No Sugar Added Coconut Flakes. I added the shrimp to the mix and covered completely. I sauteed the shrimp in a pan greased with coconut oil. After the shrimp were cooked, I added the left over coating to the pan to crisp and add to the dish.
• To accompany the shrimp I diced and sauteed the vegetables in coconut oil and cooked until el dente.

To serve ...
Place shrimp on a bed of bok choy leaves and add the vegetables to the plate to accompany the protein. The shrimp can be in the center or on the side of the plate. MAKE IT VISIBLY APPEALING as we eat with our eyes first!