In my book, strawberries and lemon play well together. Sweet and tart. This recipe is quite versatile .. want to enjoy it for dessert? Call it a pudding. Want to have it for breakfast? Call it a porridge. Want it for a snack? Call it “The-I-am-starving-I-need-food-please-get-out-of-my-way” snack. lol There are really so many wonderful things to say about the ingredients used in this treat but I am going to narrow it down to just one today. Did you know that chia seeds are a wonderful source of Omega-3 & Omega 6-Fatty Acids? They have 8 times more Omega-3 fatty acids than salmon—nearly 5,000 milligrams per ounce—which is one of the most concentrated sources of Omega-3 in any food. It also contains high amounts of Omega-6. Everyone needs to consume these Essential Fatty Acids in their diet, because these EFAs build new cells and regulate various processes throughout the body. In addition to boosting heart health by supporting lower cholesterol and reducing blood pressure, omegas are key to healthy skin, hair and nails.
Talk about a super-duper seed! Or more like a super-duper… pudding… or porridge or a ”I-am-starving-I-need-food-please-get-out-of-my-way” snack!
Ingredients: yields 6 cups – I made 8 ( 8 oz ) jars
Lemon Cream: yields 2 cups
- 1 cup cashews, soaked 2+ hours
- 1/4 cup coconut oil, liquid
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup fresh lemon juice
- 1/8 tsp sea salt
- In the blender combine the coconut cream, almond milk, 1 cup strawberries, maca, stevia, and salt. Blend until the berries are pureed into the batter.
- While the blender is running, slowly feed the chia seeds in so they don’t clump up.
- Add the remaining 1 cup of strawberries and pulse for 10 seconds, leaving chunks of berries.
- Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up.
- Pour into jars and place in the fridge to firm up. This is a good time to make the Lemon Cream.
- After soaking the cashews, drain and rinse. Don’t skip the soaking process, it helps to release phytic acid which is hard on the digestive system and to soften the nuts which will help in achieving a smooth cream.
- In the blender combine the cashews, coconut oil, milk, maple syrup, lemon juice and salt. Blend until smooth and creamy. Stop the machine occasionally to test for grittiness. Keep blending till you not longer feel grit.
- Place the cream in a zip lock bag or piping bag. This will give you control as you pipe it over the pudding.
- Remove the pudding from the fridge and pipe the cream on top. Serve right away or cover and keep in the fridge for 3-5 days.