Tag Archives: Food

Gluten-Free Almond Hemp Breakfast Cookies

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I love making breakfast cookies for the kids! They’re so easy and make the best leftovers, perfect for mornings I’m in a hurry or don’t feel like cooking. Plus they’re perfect traveling! I usually make these Healthy Breakfast Cookies but my kids are sick of them. Time for something new! 

These are a perfect way to use your leftover almond pulp! These “cookies” aren’t super sweet like traditional cookies but they are delicious and filling! They are fragile yet dense, probably because of the almond pulp. Both of my kids love these! I wasn’t sure at first but found myself eating a few today! 

After baking them I stored them in the fridge, reheated them in the toaster oven the next day. I saved a bit of the “dough” to spread on sprouted muffins for the kids.

Gluten-Free Almond Hemp Breakfast Cookies

Gluten-Free Almond Hemp Breakfast Cookies

Cash loves them!!!

Cash loves them!!!

Feel free to cut this recipe in half if you don’t have that much pulp. I always make a double batch of almond milk so I have a ton of pulp leftover. I will continue to make these cookies and experiment with different additions! 

Gluten-Free Almond Hemp Breakfast Cookies

Ingredients:

* 2 cups almond pulp (I’ll be testing a recipe using almond flour for those of you who don’t make your own almond milk!) 

* 4 Tbsp almond butter

* 4 Tbsp hemp seeds (optional if you don’t have any)

* 1 medium banana

* 6-8 medjool dates, pitted and chopped 

* 1/2 – 1 tsp ground cinnamon or pumpkin pie spice 

Directions:

1. Preheat oven to 350

2. Add all the ingredients into your food processor using your S blade

3. Pulse/blend until it reaches a doughy consistency

4. Scoop out using an ice cream scooper (or a spoon) and portion onto parchment lined baking sheet 

5. Flatten and shape cookies (I flatten and round mine!)

6. Bake for 25-30 minutes or until lightly brown. Let cool on the pan for 10-15 minutes before removing 

Add all ingredients into food processor

Add all ingredients into food processor

Pulse/blend until it reaches a dough-like consistency

Pulse/blend until it reaches a dough-like consistency

Scoop onto parchment lined baking sheet

Scoop onto parchment lined baking sheet

Shape and flatten

Shape and flatten

I like bigger cookies!

I like bigger cookies!

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Gluten-Free Almond Hemp Breakfast Cookies

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Sriracha Lime Roasted Chickpeas

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Here they are! Hope you like them, we sure do! My poor hubby has eaten almost 10 or so batches just to get this recipe down!

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Ingredients:

1 can chickpeas – rinse, drain and pat the beans dry

1 1/2 Tbsp Sriracha Hot Sauce

1/2 tsp maple syrup (optional but good)

2 Tbsp nutritional yeast

1/2 tsp ground coriander

1/2 tsp garlic powder

1/4 tsp smoked paprika

Juice and zest of 1 lime

Tiny pinch of salt

2-3 Tbsp fresh cilantro (optional but pretty!)

Instructions:

1. Preheat oven to 400.

2. Whisk sriracha, lime juice and maple syrup together in small bowl.

3. Add chickpeas to mixing bowl, add in Sriracha, maple syrup and lime juice mixture, toss to coat.

4. Add in nutritional yeast, coriander, garlic powder and smoked paprika to chickpeas, toss to coat.

5. Spread them onto parchment lined baking sheet. Bake for about 45-50 minutes stirring/shaking pan every 15 minutes.

** NOTE: I go back and forth between cooking them at 350 – stirring/shaking pan every 10 minutes or 400 – stirring shaking pan every 15 minutes so do what works for you!

6. Remove chickpeas from oven once they are to your desired texture. Toss with chopped cilantro, tiny pinch of salt (both optional) and lime zest.

7. ENJOY!!!

 

 

Mix Sriracha, lime juice and maple syrup together in a bowl

Mix Sriracha, lime juice and maple syrup together in a bowl

Add to chickpeas, toss to coat

Add to chickpeas, toss to coat

Add nutritional yeast, garlic powder, coriander, smoked paprika and tiny pinch of salt. Toss to coat well

Add nutritional yeast, garlic powder, coriander and smoked paprika. Toss to coat well

DSC_0003

Spread onto parchment lined baking sheet

Spread onto parchment lined baking sheet – Bake for 45-50 minutes, stirring every 10-15 minutes 

Remove from oven, transfer to mixing bowl

Remove from oven, transfer to mixing bowl

Add lime zest, tiny pinch of salt and chopped cilantro

Add lime zest, tiny pinch of salt and chopped cilantro

Serve warm!

Serve warm!

 

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Sweet Potato Hash

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I made this in a hurry but it turned out delicious! Our 18-month old was screaming at the top of his lungs in his high chair most of the time, flinging bananas across the kitchen. Once his portion cooled off he started eating the screaming stopped. Phew!!

Sweet Potato Tofu Hash

Sweet Potato Tofu Hash

Sweet Potato Tofu Hash

Ingredients

Water/Veggie Broth for sauté 

1 package Trader Joe’s Organic Sprouted Tofu (or any other package of firm tofu) drained and pressed OR 1 package of tempeh, shredded

1 1/2 cups garbanzo beans/chickpeas – I was going to use black beans but I was out. Turned out great with these!

2 small-medium sized sweet potatoes, peeled and diced

1 onion, diced

3-4 cloves garlic, minced

1 red bell pepper, diced

2-3 cups diced mushrooms

2-3 cups spinach or kale (I didn’t get a chance to add this in because I ran out of pan space but I recommend it!)

1 Tbsp coconut aminos (or tamari, soy sauce)

2 Tbsp nutritional yeast

1 tsp ground cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 Tbsp dried parsley

1/2 tsp turmeric

1/4 tsp smoked paprika

Salt and pepper, to taste

* Topping/Mix in suggestions: chopped cilantro, green chilies (?), avocado, hot sauce…

Directions

1. Water/broth sauté sweet potatoes, onions, garlic and red pepper together until soft. I covered my pan with a lid, I feel like it helps the sweet potato cook faster.

2. Add in beans, greens, mushrooms and sauté until mushrooms are soft.

3. Crumble tofu into the mixture and stir, add in nutritional yeast, coconut aminos and all the spices. Cover and cook for 5 minutes or so, stirring occasionally. Taste and adjust seasonings.

Saute veggies, add in crumbled tofu

Saute veggies, add in crumbled tofu

Add in beans (greens would go here)

Add in beans (greens would go here)

Ready for Soyrizo or toppings!

Ready for toppings!

Carrot Oatmeal Breakfast “Cookies”

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I’m always looking for ways to pack a bunch of nutrition into my preschoolers tiny breakfast/lunch box all while keeping the mess to a minimum. It’s not easy packing whole food plant-based meals sometimes so anything in a muffin, bar or cookie form is perfect. I very rarely use flour or other processed foods so that poses a bit of a challenge when cooking such things. These breakfast “cookies” are made with leftover No-Pumpkin Pie Oatmeal and they are very good! I’m sure you could use regular leftover oatmeal but I don’t think they’d be as good as these.

Carrot Oatmeal Breakfast “Cookies”

Recipe from Melomeals!!! What would I do without her!?!?! She has mad skills when it comes to the recreation of leftovers!!

Leftover Oatmeal Breakfast Cookies

½ batch ( around 1.5 cups ) No-Pumpkin Pie Oatmeal
1 c dry rolled oats
2 carrots, pulsed really well in the food processor
½ c raisins or dried fruit
1/8 t Kal Stevia (optional)
¼ t baking powder
Around ¼ c liquid ( non dairy milk )

Method:
Mix well. Taste batter and add more spices if desired as well. Add to parchment paper.

Bake for 20 minutes  at 375 – I used an ice cream scoop to make bigger cookies and I found that 20 minutes was the right amount of baking time. The original recipe calls for 11 minutes so try that first if you’re making regular sized cookies.

Add leftover oatmeal with carrots, raisins, oats, stevia (if using) and non-dairy milk and mix well

Spoon onto cookie sheet lined with parchment paper – I used a larger ice cream scoop and flattened the cookies before baking

Flattened and shaped’ish

Allow them to cool completely. Ready to pack in our preschooler’s breakfast box!!!

 

 

 

 

Tabouli Quinoa Salad (Sammy’s WF Pizza Copycat)

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My mother-in-law introduced me to this salad and it’s my new favorite! You can find this salad at Sammy’s Woodfired Pizza restaurant… with a whopping 1/2 cup of oil and 2 tsp of salt. Yikes! I decided to recreate this salad WITHOUT that nonsense, turned out even better than the original!

My hubby was a bit skeptical but devoured an entire plate full! I served this with romaine leaves and a few flatbread crackers. I also added a couple cooked/chopped Gardein Chick’n Scallopini filets, per my hubby’s request. I try to stay away from fake meats as much as possible so this was a rare occasion.

Tabouli Quinoa Salad

Ingredients

  1. 1/2 cup of shredded carrot
  2. 2 cups chopped parsley
  3. 1 cup chopped mint
  4. 1 cup diced onion
  5. 1 cup diced fresh tomato
  6. 1 cup diced cucumber
  7. 2 cups shredded lettuce – romaine
  8. 1 cup cooked quinoa
  9. 1/2 cup bean liquid – from canned beans or home made 
  10. 1/2 cup fresh lemon juice
  11. 1/4 – 1/2 tsp salt
  12. 2 tsp black pepper, ground
  13. 1 tsp allspice, ground
  14. *OPTIONAL: Saute up a few Gardein Chick’n Scallopini fillets, chop and add them in. 
Directions:
  1. Cook quinoa according to package and let cool completely. 
  2. Combine all ingredients, mix well and serve with flatbread and/or romaine leaves. You can wait to add the veggie/mint/onion/etc mixture to the chopped romaine until you serve it if you need it to last longer. This makes a ton of salad, I saved the mixture and added it to chopped romaine the next few days. 
  3. Serves 6

Add cooked/cooled quinoa with all other ingredients – I added all ingredients EXCEPT romaine lettuce together then combined them before we were ready to eat

Now combine with chopped romaine. If you’re only serving a few people and want leftovers, reserve some of this mixture to combine with more chopped romaine later

YUMMY!!! I added chopped Gardein Chick’n Scaloppini filets

 

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California Quinoa Salad (Whole Foods Copycat!)

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You have no idea how happy I am that I can make this at home now. I’ve been dreaming about this oil-free quinoa salad from Whole Foods ever since I brought a tiny little container of it home and devoured it in two seconds. I searched the internet for a copycat recipe but no luck… I saved the label from the container and decided to figure it out on my own!

Copycat Whole Foods “California Quinoa Salad”

This recipe makes plenty of leftovers to last you for a few (or more) days. Perfect for busy people who enjoy quick and easy leftovers. All of these measurements were estimations, just throw in the ingredients to suit your tastes. I really don’t think you could mess this up!

I’ve been eating this so fast, I haven’t had a chance to put it in a bowl and take a proper picture so please forgive me! Just trust me, you don’t need a fancy picture of this one… I PROMISE you will love it!!!

California Quinoa Salad

1 cups mixed quinoa from Trader Joe’s – regular quinoa or red quinoa would work well here too

2 cups water (for cooking quinoa – I cooked mine in my rice cooker on the white rice setting)

1/2 package frozen mango from Trader Joe’s, thawed OR 2-3 diced fresh mangos

1/4 large red onion, diced

1/2 medium to large red pepper, diced

1/2 small bunch cilantro, chopped 

1 cup shredded, unsweetened coconut

1/3 cup unsalted, dry-toasted slivered almonds

3/4 cup raisins

1 1/2 cups frozen edamame, thawed

Juice of 2-3 limes

2-3 Tbsp Balsamic Vinegar.

Instructions:

1. Rinse quinoa well, cook as directed.

2. Fluff quinoa well when done, spread out and let cool.

3. Add all other ingredients and toss.

4. Enjoy cold!!

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Sun-Dried Tomato & Basil “Cheese”

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I’ve been stockpiling raw food recipes lately; I love collard wraps so much but I’m getting bored with the combinations I already have. Since most raw foodist have perfected the collard wrap, I figure it’s about time I do the same. I don’t plan on going 100% raw anytime soon (yeah, like I have that kind of time in the kitchen!) but I’m dabbling. I guess you could say we already eat a pretty raw diet but I’m enjoying learning about the more traditional styles of real raw food… if that makes any sense. ;-)

I found this recipe on a Choosing Raw and I had to make it. Not only is this one of the BEST nut cheeses I’ve ever tasted, it’s probably one of the best FOODS I ever tasted! I’ve been slathering it on so many things but I haven’t had a chance to take a better picture to represent all the glory of this beautiful “cheese”. Nevertheless, I had to post this so that you guys have a chance to make it yourselves. I plan on using it in collard wraps, salads, as a dip, I’ve been spreading it on my Pulp “Crackers” (post to follow soon – “crackers” made out of chia seeds and leftover juicing pulp… BRILLIANT!!!), eating it with a spoon, dreaming of putting it on pizza and well, dreaming of putting it on just about anything! This reminds me of sun dried tomato basil cream cheese, I bet it would be excellent on a warm toasted bagel! I haven’t had a bagel in so long…. hmmm….. :-)

Sun-Dried Tomato & Basil "Cheese"

Sun-Dried Tomato & Basil “Cheese” (AKA Italian “Pizza Cheese”)

1 cup raw cashews, soaked for two hours or more
Juice of one lemon
¼ tsp salt
½ tsp white miso (optional)
4 sundried tomatoes, chopped
¼ cup basil

Throw nuts in a food processor and process the heck out of them! Then add salt, lemon juice and miso (if you’re using it). Scrape the sides of bowl and run your processor again, this time drizzling some water in. Keep doing this until the cheese reaches the consistency you like. I aim for mine to look like ricotta.

Ready, set, blend!

Smooth like ricotta

Add tomatoes and basil and pulse until they are well combined into the cheese.

Add sun-dried tomatoes and basil

Don't cut yourself licking the blade! ;-)

DONE!! Now try not to eat the whole batch by yourself!!

Again, sorry for the terrible photo but I just had to get this to you sooner!!

Citrus Black Bean Quinoa Salad

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Ever since I discovered the oil-free cold salads at Whole Foods, I’ve been on a quest to find good quinoa and lentil salad recipes. While I thoroughly enjoy my sampler box of all the oil-free salads they offer, I cannot continue that type of expensive habit!

My youngest is now eating solid food three meals a day which means I REALLY have limited time to eat! That’s why I love this quick and easy salad recipe. It’s easy to make and the leftovers are fantastic for days!

I often pack this in my diaper bag for an after-workout snack and I’ve even eaten it for breakfast. I keep steamed greens ready in my fridge at all times and I often add those to this salad as well. Enjoy!

Citrus Black Bean Quinoa Salad

Original recipe from Healthy Mammas.

Citrus Black Bean Quinoa Salad

(2) 15-oz cans no-salt added black beans, drained and rinsed OR 4 cups cooked black beans
1/4 – 1/2 minced red onion, diced small (I used 1/2 of a medium sized red onion)
1 large grapefruit, divided into segments and cut into cubes (An orange would work too!)
1-2 roasted red bell peppers (in water), diced (you could also use 1 large fresh red bell pepper)
1 cup frozen corn, thawed
2 cups cooked quinoa
2 large (ripe but firm) avocado, diced
1 small bunch fresh cilantro (about a handful), chopped into small pieces (also rinsed well!)

Dressing Ingredients – Simple yet so good!

juice of 3-4 limes (I like lime so I used 4)
2 tsp cumin
3 T water or low-sodium broth (I use leftover bean cooking liquid)

Instructions

.    Rinse and chop all your veggies.
.    Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and corn in a large bowl. Toss to combine.
.    In a small bowl, whisk together all dressing ingredients. Add quinoa and dressing to salad, then toss well and serve.
.    Salad will keep in sealed containers for up to five days in the fridge..

Quick and easy dressing!

Yummy!

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Sprouting Made Easy

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Let me start by saying I SERIOUSLY lack in the green thumb department… I can kill a cactus. I taught myself how to sprout and I have a new sense of confidence when it comes to growing something, that makes me so happy! I’m not ready to start my own kale garden yet but in the meantime I’m having a blast sprouting in my pantry.

Once you get the hang of it, it’s super easy and fun! I always keep a jar or two in my fridge, I love to add sprouts to my daily salads! I added sprouts to my recent copycat Whole Foods-like Oil-Free Lentil Salad, that was delicious! The past few weeks I’ve been sprouting spelt, wheat berries and buckwheat groats together to make a delicious live-food breakfast! I add a little walnuts or raw pumpkin seeds, some fruit and a little almond milk, it’s really delicious.

** Tools you will need to do this:

1. Grains, seeds, beans, lentils or whatever else you want to sprout! I like green lentils, mung beans, spelt, wheat berries, buckwheat and variety packs the best. I’m still experimenting with other ones, there are so many! You can sprout quinoa, chia seeds, pumpkin seeds (I tried this and didn’t really get any growth… still mastering this one!)… so many options! I’ve sprouted garbanzo beans before and made hummus out of them… tasted kinda funky, I have to admit but I’m willing to try it again. 

2. 1/2 Gallon Mason Jars – They work the best and allow the most sprout production due to their larger size. I like the wide-mouth ones the best! You can also use them to store your dry beans and grains, I do!

3. Sprouting Lids or Cheesecloth and a rubber band – I like the lids the best

4. Dark pantry or cupboard – time to clear out a space for your new sprouting habit! Now, some sprouts (from what I’ve read) need sunlight but I haven’t gotten to that level yet. I tried leaving my lentil sprouts out on the counter for sunlight and they ended up brown and odd tasting. For now, I’m sticking to the cupboard/pantry method!

5. Bowl – large enough to hold a mason jar upside down to catch excess water

** Instructions:

1. I add about 1/2 – 1 cup of whatever I want to sprout to my 1/2 gallon mason jar (some more, some less depending on the size of the seed/grain you’re growing)… fill the jar with water, attach my sprouting lid (or cheesecloth if you don’t want to use a fancy lid) and drain the water out. I then fill the jar up again and let it sit in my cupboard with the LID ON (metal one that comes with the jar or a plastic one you can order separately) overnight – about 12 hours.

2. The next morning – attaching the sprouting lid or cheesecloth, drain the jar into the sink and place it upside down on a towel to get most of the excess water out. Then place the jar upside down in a bowl, lined with a paper towel. Place this getup in a dark cupboard or pantry.

3. WRITE YOURSELF A NOTE SAYING “SPROUTS”… that’s what I do. It’s taped to the outside of my cupboard to remind me to rinse my sprouts a few times a day. Out of sight out of mind, they’re easy to forget about.

4. Continue to fill the jar up with water and drain 2-3 time a day, placing the jar back into the bowl in your cupboard or pantry each time. Make sure you get most of the water out or your sprouts will MOLD! If you forget about them and leave them in there without rinsing them for 24 hours they will most likely mold… just happened to me today! AGH!!! I hate wasting two whole jars of sprouts!!!

5. When you’ve achieved your desired growth on your sprouts rinse them one last time and place a metal or plastic lid on the jar and place in the fridge for up to a week.

6. TIME TO EAT! Add them to salads, eat them for breakfast or snack but most of all ENJOY THEM because they are SOOOOO GOOD FOR YOU!!! :-)

Day 1 - soak overnight

Wheat Berry's on LEFT, Green Lentils on RIGHT

Day 2 - Drain and rinse

(Day 2) Lid Options: Sprouting lid or cheesecloth and rubber band

Day 2 - Place in cupboard upside down. Line bowl with folded paper towel to absorb more water

(Day 3) Beginning of growth!!

Day 3

(Day 4) Continue to rinse and drain 2-3 times a day, keeping jars in your pantry or cupboard

Day 4

Day 5

Day 6

(Day 6) Ready to add to salads and recipes!!

Crunchy Cold Lentil Salad (Oil-Free)

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Life has been CRAZY lately! Our youngest is almost 8 months old and just started crawling! I’m almost completely done with my shopping/wardrobe makeover so I’m really happy about that! Life is good, I can’t complain!

So… I’m totally addicted to the oil-free lentil salads at Whole Foods! Since WF is 20 miles away and costs a wee bit more than you’re usual takeout food (my hubby calls it “Whole Paycheck”) I decided to come up with my own lentil salad recipe. This is a mixture of several different recipes. It’s not exactly like theirs but it’s pretty darn good! I usually double this recipe and eat it all week. It makes a great after-workout snack! Our toddler loves it too!

Crunchy Cold Lentil Salad

Crunchy Cold Lentil Salad

- 1 cup of lentils – I use green lentils

- 1 bay leaf

- 2 cups mini heirloom tomatoes (YUM!)

- 1 cup bean sprouts – I use mung bean sprouts but you can leave this out if you don’t like sprouts

- 1 green onion sliced

- A handful of Flat leaf parsley, chopped

- 1 bell pepper, diced (red would be good too!)

- The juice of a lemon with a little or a lot of zest

- A splash of apple cider vinegar

- 1 shallot, diced

- A little Dijon mustard – about 1-2 tsp

- 1/3 cup dried cranberries

- 1 T honey or agave syrup

- 3 to 5 garlic cloves , minced

- 1/4 – 1/2 teaspoon dried thyme

- 1/4 – 1/2 teaspoon ground cumin

- Salt, to taste

- Ground black pepper

INSTRUCTIONS

1. Bring water to a boil and add lentils and bay leaf. Let lentils stand in hot water for about 30-40 minutes. I like mine super crunchy but test them to see how you like them. Drain and let cool for another 30 minutes.

2. In a large bowl, whisk together lemon juice and zest, vinegar, shallot, Dijon mustard, honey/agave, garlic, thyme, cumin, salt and pepper. Add chopped tomatoes, parsley, green onion, dried cranberries, sprouts and bell pepper.

3. Remove the bay leaf and add the lentils to the mixture. Put in fridge and chill for a couple of hours or more. It’s really good the next day! Serve cold.

Mini heirloom tomatoes are really good in this dish!

So colorful! Ready to add lentils!

I used brown lentils... or maybe these are considered green? Either will work!

Delish!

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Breakfast Bulgur Porridge

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This is one of our regular hot breakfast dishes, great for cold mornings and toddlers learning to master the use of a spoon! This is easy to make and full of protein, fiber, calcium and vitamins D and B12… plus it’s delish! Bulgur does not need to be soaked overnight.

Breakfast Bulgur Porridge

My toddler obviously enjoys this…

Yummy!

Ingredients:

1 cup almond milk – I use homemade hemp milk but use whatever you wish

1 cup water

1/2 cup bulgur – I buy mine in bulk from Sprouts

1/4 cup raisins

Pinch of salt

1-2 Tbsp pure maple syrup

Sliced fruit for serving – I add bananas, strawberries, blueberries, kiwis, persimmons… whatever I have

Directions:

1. In a medium saucepan, combine milk, bulgur, raisins, salt, and 1 cup water – bring to a boil.

2. Reduce heat to medium and simmer, stirring occasionally until bulgur is tender and mixture is the consistency of oatmeal – about 10-15 minutes

3. Dish into bowls and top with maple syrup. Serve warm with fruit on top or plain.

Combine milk, bulgur, raisins, salt and water - bring to boil

Reduce heat, simmer until bulgur is like oatmeal

Serve with maple syrup and sliced fruit

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Creamy Dreamy Superfood Pudding

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Happy Birthday to our daughter, she turned two years old today! I made this pudding yesterday for her birthday dessert tonight – her dessert is usually fruit so this was a treat!

She LOVED it! Can you tell?

 

When I saw this recipe on HealthyMammas.com, I just had to make it! As they put it “ how else can you find a way to get in your Chia Seeds, Hemp Seeds, and Coconut Oil in one sitting?” My thoughts exactly!

Ingredients
  • 2 cups water
  • 1 cup cashews (use RAW cashews, bulk section at Sprouts)
  • 1/2 cup hemp seeds – (I used whole and shelled, all I had)
  • 1/2 cup coconut sugar – (I used brown sugar, all I had but I will use coconut sugar next time! Buy at Sprouts)
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • 1/2 cup coconut oil (I used a little less)
  • 2 ½ Tbsp chia seeds (You can buy them here on Amazon, best price I’ve found and free shipping!)
Instructions
  1. Soak the cashews in water for 4-6 hours. When finished rinse the cashews with water and strain. (don’t leave this part out! I made it without and with soaking – huge difference!)
  2. If coconut oil is solid place in a pan or double boiler on the lowest temperature possible. (or stick in the microwave for about 6 seconds) Once oil becomes a clear liquid turn the heat off. Coconut oil should melt at 80 degrees Fahrenheit.
  3. Place the water, the soaked cashews, the hemp seeds, the coconut sugar, the salt, and the vanilla extract in a high-speed blender. (My Vitamix was PERFECT for this)
  4. Blend on high until you have a nice creamy consistency.
  5. Turn the blender on low and while it is running slowly pour in the melted coconut oil. Place the lid back on and run the blender on high for a few seconds.
  6. Turn the blender on low and slowly pour in the chia seeds. You will want to make sure the chia seeds stay whole. (important, I also tried this with and without keeping them whole. My recommendation is to keep them in tact.)
  7. Place mixture in a sealed container (a quart size mason jar works great) and refrigerate over night. Super Food Chia Pudding is great topped with cacao nibs and hemp seeds or fresh berries.
  8. It will be runny when you pour it out of the blender but don’t worry, it will set up in the fridge.
Notes

Makes 4 cups, or approximately 6-8 servings.

I topped this with mini vegan chocolate chips, yummy! I can’t wait to try berries!
 Thank you Healthy Mammas!!!