CREATIVE EXPRESSION Poetry Corner
On Our Way Home Whatever was lost
and whatever was gained
on the road of our struggle, the end is the same.
What we could have shared if we would have known we were all friends together
Lisa Iris
Vegetarian Recipe Chia Pudding Power Breakfast
Chia seeds are an antioxidant source of omega 3 and 6 essential fatty acids, protein and fiber. Having a chia pudding for breakfast is a simple, filling, and an energizing way to start your day. Now a darling of the health food industry, this Superfood was used by the Aztecs and Mayans to fuel their cultures as they built their pyramids and ancient empires.
Serves 2 1/4 cup plus 2 tablespoons chia seeds 2 cups fruit juice Fresh fruit 1. Add chia seeds to a bowl with the fruit juice. 2. Allow to sit for 15 minutes, stirring occasionally.
3. Top with fresh fruit, and/or nuts and seeds, and enjoy. Variations
Replace the fruit juice with nut or seed milk such as almond milk, sesame milk, macadamia nut milk etc. (see below). You may also use a packaged almond, rice, coconut or soy milk. Sweeten to taste with natural sweetener of choice.
Nut or Seed Milk
Makes 1 quart 1 cup nut or seeds 4 cups water Natural sweetener of choice, to taste 1. Rinse the nuts or seeds well and drain.
2. Place them in a blender with the water and blend on high speed for 30 seconds or until creamy.
3. Strain the milk through a fine mesh strainer, cheese cloth or mesh bag. If using a fine mesh strainer, use a spoon or rubber spatula to swirl the nut or seed meal around which allows the milk to drain faster.
4. If desired, sweeten with maple syrup, coconut nec- tar or agave nectar to taste. Or you may blend in a few dates for a fruit sweetened milk.
Nut and seed milks will last for 3 to 4 days when stored in a glass jar in the refrigerator. Refer to our I
i ’ ud o Etn a seed milks and cheeses.
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Oracle 20/20 April 2012
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