Chia Seed Pudding by Calgary Avansino

I am a huge fan of Calgary Avansino, executive fashion editor at Vogue. I have been a bit ill the past few days so I decided to have chia seed porridge/ pudding this morning (similar to Calgary's second recipe) to perk me up and boost my health. Here Calgary shares her tips on enjoying chia seeds as part of a healthy diet.

If there is one question I am asked quite frequently it is:"How do you make chia seed pudding?" So, I shall tell you!

The pudding itself couldn't be easier, but first let's talk about the amazing nutritional benefits beneath chia's trendy exterior. Two tablespoons of these little wonder seeds provide approximately 4g of protein (containing all the important amino acids), 5g of Omega 3 fatty acids (direct brain food), 250mg of calcium (think strong hair and nails) and 10g of fibre (the most efficient "regulator"). And if that's not enough to persuade you, chia is said to have twice the potassium of bananas, three times the antioxidant power of blueberries and three times the iron of spinach. And on top of all that, chia seeds hold 9-12 times their weight in water and do exactly the same in your tummy so they are both incredibly nutrient-rich and make you feel fuller for longer on less food!

S t e p   O n e

The base of any chia seed pudding is made by simply combining chia seeds with any non-dairy milk you prefer, but I find coconut milk and almond milk make the tastiest puddings. All you need to remember is the ratio: 3 tablespoons of chia seeds for every 1 cup of liquid. So if you are making enough for four servings (it's good to make a lot at once because it stays fresh for days) you will need ¾ cup of chia to 4 cups of liquid. Combine and give the chia and milk a good stir.

S t e p   T w o

Now, the fun part of creating your own bespoke puddings with wholesome ingredients. I usually use two or three extras per recipe, but do whatever sounds good to you. A few ideas are: dessicated coconut, coconut flakes, walnuts, slivered almonds, cacao powder, grated apple, cinnamon, nutmeg, ginger, vanilla extract, dried cranberries, chopped mango, raisins, pomegranate seeds or pistachios. Once you add in your extras, give it all a really good stir (or put it in a mason jar and shake it) and then leave the mixture in the refrigerator overnight, or even just 20 minutes if that's all you have, and it will set to chia perfection.

S t e p   T h r e e

Before eating, give it a stir once more, add a bit more milk and top with blueberries, raspberries and a little maple syrup, agave, stevia or honey if you feel it needs extra sweetness.

Here are a few of my favorite recipes that I (and my kids) eat for breakfast, afternoon snacks and desserts.

V a n i l l a   C o c o n u t   A l m o n  d   C h i a   P u d d  i n g

2 cups of coconut milk

2/3 cup of chia seeds

1/2 teaspoon of vanilla extract

2 tablespoons of unsweetened coconut flakes

2 tablespoons of sliced almonds

½ tablespoon of maple syrup (optional)

Top with blueberries and raspberries

C i n n a m o n   S p i c e   C h i a   P u d d i n g

2 cups of almond milk

2/3 cup of chia seeds

½ teaspoon of vanilla

1 teaspoon of cinnamon

½ teaspoon of nutmeg

½ teaspoon of ginger

2 tablespoons of chopped dates

2 tablespoons of dried cranberries

C a c a o   A l m o n d   C h i a   P u d d i n g

2 cups of almond milk

2/3 cup of chia seeds

1 tablespoon of ground cacao

2 tablespoons of unsweetened dessicated coconut

½ tablespoon of maple syrup

Roasted Chickpeas

Yummy scrummy roasted chickpeas. I have been dying to make these since I saw them on pinterest (I'm slightly obsessed with 'pinning' at the moment). Finally, whilst I was in Valencia, Laura and I finally gave it a go.  These were so easy to make and were so delicious.

I n g r e d i e n t s: 

2 cans of chickpeas

olive oil

Spice of your choice (Laura and I used 7 Thai Spice)

(please excuse the burn little chap on the top)

D o:

1) Pre-heat oven to 180 degrees. 

2) Drain water from your can of chickpeas and place in a bowl.

3) Drizzle some olive oil (or oil of your choice) on the chickpeas and coat the chickpeas in the oil.

4) Shake in your chosen spice and coat well.  (I have also head cinnamon and honey is a nice option)

5) Place a large sheet of tin foil on a tray (this is so after roasting, you can just scrunch up the foil and have little or no washing up). Put chickpeas on your tray.

6) Bake chickpeas for 30 minutes; check on them- maybe give them a little shake- then, if needed, bake for a further 10-20 minutes. The time depends on how good your oven is.

7) Take out and cool.

8) Enjoy your chickpeas. 

Recipe: Coconut & Carrot Cake

The other week Laura and I made a Carrot and Coconut Paleo cake together (although Laura was more the chef and I sue- chef).  As most of my friends know Laura and I are major health advocates.  So rest assure, although this is still a cake, there are a few health bonus's to eating this baby. 

Super moist, googey and yummy.  What you can see inside the cake is coconut flakes, grated carrot, raisons, and walnuts.  This cake tasted like the regular carrot cake, but less sweet and with a different coconuty icing.  

Find Laura's recipe here.

Goop: Avocado Rice Cracker

A Gloop of Gwyneth Paltrow's blog 'goop': 

I have just stumbled upon her 'recipe' for one of her favourite snacks- avocado on  rice cracker. Super healthy and really delicious.  This is another reason why I think me and Gwyneth would be best friends if we knew each other.  This is one of my favourite snacks but instead of the black sesame rice cracker, I like a good old marmite rice cracker.  So here it is: a yummy nom nom nom of a healthy a-list snack...

Cranberry and Almond Biscotti

I have been dying to have a go making the famous Italien biscuit the biscotti.  The biscotti is my favourite biscuit:  not just because it is super tasty, crunchy and a pretty addition to one's coffee, but also because it is a healthy biscuit- guilt free and fabulous. I finally gave a recipe a go making a few changes as I went to accommodate what I had in the cupboard and what I thought would taste nice.  So here is the recipe for my healthy cranberry and almond bran biscotti biscuits.  My oh my were they yummy. 

Ingredients:

2 eggs

1 cup all purpose flour (wholewheat preferable as it contains more fiber and flavour)

3/4 cup crushed bran flakes

1 teaspoon baking powder

2 tablespoons of skimmed milk

2 tablespoons of coconut oil (you can use canola or any cooking oil but coconut what I used)

3 tablespoons of honey

1/2 teaspoon of almond extract

2/3 cup of dried cranberries

1/4 chopped almonds

Instructions: 

1) Heat oven to 180 degrees Celsius

2) In a large mixing bowl put the flour, bran flakes and baking powder. 

3) Whisk eggs in another bowl and add your other wet ingredients (milk, oil, honey, almond extract)

4) Add your wet ingredients to the other bowl of dry ingredients and mix well. You will have a ball of dough in your bowl. Now add your cranberries and almonds and mix further making sure your cranberries and almonds are right in that mix.

5) place your ball of dough onto a large piece of clingfilm and mould into a log. your log should be about 1inch high, 3 inches across and 12 inches long. With the cling film wrap the dough on either side and shape further into a smooth log. 

6) Put a baking sheet onto a tray and now put your sticky biscotti dough onto your baking sheet removing and throwing away your clingfilm. 

7) Put your biscotti log in the oven for 25-30 minutes.  Your biscotti log should be lightly brown. 

8) Leave to cool for 10 minutes.

9) With a cerated knife, cut your biscotti into slices about 1/2 inch thick. 

10) Place back onto the baking sheet and chuck in the oven for a further 10-15 minutes until toasted, lightly brown and crispy. Leave to cool.

11) Enjoy your homemade healthy biscotti. Nom nom nom.

Toasted Coconut

Toasted coconut is one of my favourite treats.  I first had this in Kenya when we went over to a friends house for dinner. Whilst we were all sipping on cold coke’s, ginger ale’s and beers, Suzi brought out a bowl of this healthy snack. Coconut, sun, a cold bevi and the beautiful scenery of the Kenyan beach, we were really in luxury.  Not only is this snack healthy full of good fats, it is very easy to make.

Thinly slice fresh coconut (the best), or coconut chunks which you can buy at any good supermarket (I know Waitrose in England does this). 

Once all your coconut is sliced nicely, place on a tray with foil.

Sprinkle/ grind some sea salt on your coconut.  Place your tray of salted sliced coconut under the grill. Toast for five minutes until the coconut is lightly brown. Turn the slices over and toast for a further two minutes. 

And voile la! You have your toasted coconut treat. Put in a bowl and serve.  This tastes surprisingly like popcorn.  Although this treat is healthy, it is high in healthy fats. So eat in moderation- like everything I guess.   It is for this reason you will get very full quite quickly from this treat.

Loubie Loup: My Twinie's blog

I introduced my twin Laura on a 'style file' back in September. I think Laurie quite liked the whole blogging thing as she has only gone and set up her own.

Being twins people often try and create some black and white differences between us to help them differentiate us as people. For example, Sarah short hair, and Laura Long hair. Laura in blue and sarah in pink.  This has happened from day one. This differentiation continues into our personalities and interests too.  Despite the fact that we both have big interests in fashion and healthy cooking, I have always been known as the twin with the 'passion for fashion' and Laura has been dubbed the amazingly healthy cook.  - what nice things to be known for, dont cha think?

So with my 'fashion-y' based blog, Laurie has now created her own foodie-y blog.  Here is her first post:  Yoghurt Banana Cinnamon and Dark Chocolate Muffins... nom nom nom

Being in South Africa for so long, I not only miss my sister, but I seriously miss her cooking.  I'm looking forward to more posts twinie. XX