Food • Cooking • Recipes & The Culinary World


Health Begins in the Kitchen Easy Chocolate Chia Seed Pudding with Raspberries


Recipe by Dr. Joanne Mumola Williams www.FoodsForLongLife.com INGREDIENTS


5 tablespoons raw chia seeds 2 cups chocolate soy milk or other nondairy chocolate milk 1 cup raspberries 3 tablespoons vegan chocolate chips


DIRECTIONS Combine the chia seeds with milk and stir vigorously with a fork for 1 minute. Break up any clumps that form with the back of the fork. Let sit for 15 minutes and stir again until the chia seeds are well blended and separated. Let the mixture sit


at room temperature for


30 minutes, stirring halfway through to make sure the chia seeds remain well blended and separated. Stir one more time and refrigerate for 24 hours or until thickened and firm. Divide the pudding among 6 small bowls and top with rasp- berries and chocolate chips.


YIELD Six (½ -Cup) Servings


Sonoma County, CA. ~ Here’s a healthy chocolate dessert recipe for Valentine’s Day that’s sim- ple to make. Chia seeds are the stars in this recipe. These little jewels are very high in omega-3 fatty acids and dietary fiber and are a good source of cal- cium and pro- tein. When stirred into milk, they form a tapioca-like pud-


ding. This simple dairy and gluten-free dessert has only a few ingredients and is very low in calo- ries. It surely will become a family


fa-


vorite! Try making it with other types of flavored milk too, like va- nilla or hazel- nut. Plan 24 hours ahead to allow the chia


seeds to absorb all of the liq- uid and thicken.


There is only one happiness in this life, to love and be loved. ~ George Sand UPBEAT TIMES, INC. • February 2019 • 29


Nutritional Information (Per serving): 134 calories, 6 g total fat, 2 g saturated fat, 1,488 mg omega-3 and 533 mg omega-6 fatty acids, 0 mg cholesterol, 4 g protein, 19 g carbohydrates, 6 g dietary fiber, and 35 mg sodium.


Weird Facts & Trivia - 10


Spoons are as old as knives and both have been used to prepare and to eat food for many thousands of years.


The World’s Largest Spoon Collection, con- taining over 5400 spoons, can be found at the Passaic County Historical Society’s Lambert Castle Museum in Paterson, New Jersey.


The largest squid ever caught was taken in Thimble Tickle Bay, Newfoundland, on November 2, 1978. It was 55 feet long and weighed two tons.


Connection? Come Enjoy Sebastopol’s Living Room


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