Currently Cooking

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Coconut + Lime Chia Pudding 

 

1 1/2 cups organic coconut milk

2 tbs honey

3 tbs chia seeds (I like to use the black variety, it looks lovely against the white coconut milk)

Juice 1 lime

Coconut flakes

 

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1. Add coconut milk, honey, and chia seeds to a mixing bowl  

2. Stir until honey dissolves

3. Cover the bowl with plastic wrap and place in the fridge for a minimum of 4 hours or overnight

4. Add lime juice to chilled chia seeds and milk

5. Serve into small bowl or glasses and garnish with toasted coconut flakes

Serves four

 

Inspiration + Photo: Lush Loves

 

Currently Cooking

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 Blueberry + Sea Salt Popsicles

1 cup raw cashews, soaked for at least 4 hours, rinsed and drained.

2½ cups filtered water

2 tablespoons light agave syrup

1 teaspoon pure vanilla extract

a pinch or 2 of sea salt

2 cups fresh blueberries

2 teaspoons pure vanilla extract

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1. Combine the soaked cashews, water, agave, vanilla, and sea salt in a high speed blender.
2. Blend for 2 minutes.
3. Set aside.
4. Combine blueberries, vanilla, and ½ cup of the prepared cashew milk in your blender.
5. Fill your popsicle molds half way with cashew milk. Fill the rest of the molds with the blueberry puree.
6. Freeze molds for about 1 hour and then insert a wooden popsicle stick into each pop. Return to the freezer for another 4-6 hours or until frozen solid.

Photo: Beard&Bonnet