I’m a big fan of chia seeds. I began to fall in love with them while I was pregnant and wanted the benefits that these little powerfoods hold. They are rich in omega-3 fats (good for brain development), high in fiber (good for regularity), a good source of protein (for rapid cell regeneration), and high in antioxidants (for fighting off bad cells). I put them in my morning oatmeal, smoothies, granola, and salad dressings.
I found some chia pudding recipes and tried them but I didn’t like the globb-y consistency so I adjusted the recipes a few times and came out with this! The texture is more consistent and is very similar to tapioca. Enjoy!
Chia Seed Tapioca Ingredients: 1/4 cup dry chia seeds 1 cup almond milk (or milk of your choice) 1 Tbs honey 1/4 tsp vanilla extract a splash of extra almond milk to top fruits or nuts to top (optional) Soak the chia in 1 cup milk, honey, and vanilla extract for at least 4 hours. Mix every couple hours. When the chia has absorbed all the milk, you can now serve it with a splash of extra milk and toppings of your choice. I like to add the splash at the end to create a smoother consistency.
Share your chia tapioca with me on Instagram by tagging #feedmysole
I would have never thought to make my own dairy-free milks until I was researching the VitaMix and came across the recipes on their website. From that moment on, I swore never to buy any rice, soy or almond milk from the store again since it was so easy to make at home!
First, you must soak the almonds overnight. There are some recipes that say you don’t have to, but just look at how plump they are after getting this extra treatment. Having fresh almond milk for my coffee is so delicious! There is a HUGE taste difference from the fresh and the boxed version.
Ingredients: 1 cup raw almonds 2 cups filtered water + 3 cups filtered water 2 Tbs. honey 1 tsp. vanilla extract 2 shots of espresso or 1 cup of double-strength brewed coffee Soak the almonds overnight in 2 cups of filtered water or until they are completely immersed in water. The following day, drain the almonds and put them into the blender. Add 3 cups of fresh filtered water, honey, and vanilla extract. I like mine a little sweet but you can definitely leave the honey out. Blend, then liquefy for a few minutes. In a small mixing bowl (large enough to hold 5 cups of liquid) or in a large measuring cup like mine, position a clean kitchen towel over the cup. Make sure you use a kitchen towel that has very little lint residue. Secure the cloth with a rubber band and make a dip in the towel for the milk to go in. Slowly pour in the milk. Simultaneously stir the milk around with a spoon to encourage it to seep through the cloth. Pick up the cloth and with all your buffness, squeeze out the rest of the milk. Pour the milk in a container and let chill. You can freeze and save the almond pulp for cookies. If you have an espresso machine, pull two shots of espresso and pour over ice. Pour 1 cup of fresh almond milk over your espresso and serve. If you don’t have an espresso machine, brew the coffee grinds in half the amount of water so that it is extra strong. Pour the coffee over ice (in a non-glass container). Since you are pouring it over ice, the ice will melt down and bring your coffee back to its normal strength. Top it off with almond milk like how you would normally cream your coffee and serve.
Enjoy this milk with your cereals, in smoothies, or in anything you would use regular milk for. I experimented with Kahlua and it was UH-mazing! I’ll have to post that recipe soon.
It is perfect for raw food enthusiasts and vegans or anyone who is lactose intolerant or has milk allergies. Almond milk is remarkably healthy and has lower calories than dairy milks. I am completely addicted! I bought a large bag at Costco for $8 that should make me about 27 cups of almond milk. What a deal! Try it and let me know what you think!