I’m currently leading another group cleanse, which always motivates me explore new recipes that meet the parameters of the cleanse (i.e. no sugar, no dairy, no yeast, …). Dessert is often something that I crave and these two recipes alone or combined have recently satisfied my dessert cravings. I love the textures of them and the flavors work especially well when mixed together.
Chia seeds are very nutrient rich, loaded with fiber and omega-3 fatty acids, as well as calcium, phosphorus and manganese. In addition, they are a healthy form of protein, carbohydrates, and antioxidants. They can be used in a variety of ways. Some ideas: sprinkle onto cereal, granola, sauces, vegetables, rice dishes, or yogurt; mix into drinks; add to baked goods. When mixed with water they can create a gel. Finally, they can also be used as an egg replacement in baked goods since they bind. One egg can be replaced by doing the following: whisk together 1 Tbsp. ground white chia seeds (grind in a blender or spice grinder) with 3 Tbsp. warm water. Let them sit for 5-10 minutes.
Vanilla Chia Seed Pudding
- 1 cup liquid (I used 1/2 cup almond milk & 1/2 cup coconut milk)
- 3 Tbsp. chia seeds
- 1 tsp. vanilla
- tiny bit of stevia (optional, or sweetener of your choice, i.e. 1 tsp. maple syrup)
- Put all ingredients in a blender and blend until smooth. Or if you prefer a tapioca-like texture, you can simply shake up all ingredients in a jar.
- Refrigerate over night (or at least a few hours). This allows the chia seeds to absorb the liquid.
The Heartshaven community garden that I’m involved with has a number of wonderful rhubarb plants. This time of year is the peak the rhubarb season. Delicious! I’ve already made a couple of strawberry rhubarb crisps, but wanted to try something without any sugar that I could enjoy during my cleanse. I’ve been using this strawberry rhubarb compote on pancakes instead of applesauce, mixed with the chia pudding, and instead of jam with almond butter. I love the tartness of it.
Like chia seeds, rhubarb is also full of fiber, calcium and manganese. In addition, it contains Vitamin C, Vitamin K, magnesium and potassium.
Strawberry Rhubarb Compote
- 4 stalks of rhubarb (~8-12 inches each), sliced
- 1 cup sliced strawberries
- Stevia or sweetener of you choice to taste (I enjoy the tartness of rhubarb, so just added a very small amount of stevia.)
- Wash and cut up the fruit.
- Put into a pan with a little water at the bottom.
- Cook over medium-low heat until the fruit breaks down and becomes a soft compote.
- Adjust sweetness as desired. Taste changes a bit when compote is cool.