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chia pudding granola cup

8/5/2020

Ingredients

3/4 cup chia seeds
2 cups almond, oat or soy milk (or water)
1 tbsp maple syrup
1 tsp vanilla
1 tsp cinnamon
¾ cup fresh fruit (strawberries, banana, blueberries, apple, peach)
4 tbsp jam
¾ cup granola (or seeds, nuts, dried berries, hemp hearts, etc)

Instructions

Combine all ingredients in a bowl and thoroughly whisk together.
Put the bowl of chia mix in the refrigerator for 30 minutes. *For banana pudding, chop 2 bananas and mix into the pudding without breaking the bananas.
After thirty minutes remove the chia pudding. It should be thick but pudding smooth.
Portion 4 oz of chia pudding into each cup.
Equally portion and layer the fresh fruit on top of the chia pudding, then the granola on top of the pudding.
Next pour the jam on top of the granola.

Smooth Soup is very creamy, rich, and delicious. It is easy to eat and easy to digest! Pick a flavor profile for the soup and use hardy vegetables that can be pureed smooth. We add the tofu at the end to increase the protein.

Ingredients

1 tsp seeds (cumin, coriander, fennel, dill, ajwain) base this on your recipe flavor profile
1 tbsp oil (olive or coconut)
¼ cup onion, diced
¼ cup celery, diced
¼ cup carrot, diced
2 clove garlic, diced
1 tbsp fresh ginger, grated
1 tbsp fresh turmeric, grated
2 cups veggies (potatoes, squash, zucchini, beets, carrots, etc), chopped
1 tsp dry herb blend (recipe flavor profile)
1 tbsp fresh herbs (recipe flavor profile)
1 tsp salt
1 tsp pepper
¼ cup apple cider vinegar
4 cups mineral broth
1 cup tofu (silken preferred)

Instructions

Heat a large pot over low to medium heat. Add the seeds in and toast until fragrant (about 3 minutes).
Add the olive oil over low to medium heat. Once heated, add the onion, celery, carrot. Saute for 3 minutes.
Add the garlic, ginger, and turmeric. Saute for 3 minutes.
Put the veggies into the pot along with the herbs, salt, and pepper. Turn the heat to high and stir everything together well for one minute.
Add the apple cider vinegar and scrape the bottom of the pot to remove any sticky bits. Cook for 2 minutes.
Slowly pour in the mineral broth. Turn the heat up to high and stir. Bring to a boil and then immediately reduce to a low simmer. Crumble the tofu and add it to the soup. Simmer for 20 minutes. Stir frequently.
Remove from heat and cool the soup with an ice wand. Once cool, blend the soup in a blender.

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chia pudding granola cup

smooth soup

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