I remember seeing a post with a recipe on The Raw Food World's Facebook page and thought it sounded so good for strawberry chia milk. Growing up 'pink milk' was one of my favorite treats, I loved to dunk my pb&js in it, seriously was there anything better? My strawberry milk then was made by stirring pink Quik into a glass of milk and I'm sure that I used extra ;) This is a decidely healthier real strawberry milk without any of the little blue specks. Anyone else remember those? I always wondered why there was blue in it and what it was, now I know;) So, anyway here is the link to the recipe. I made some changes so I'll give you the recipe I came up with.
2 cups unsweetened almond milk (not raw)
2 T organic chia seeds
3 T raisin soak water (I had been soaking raisins for pudding)
2 medjool dates, pitted
scant 2 cups of frozen organic strawberries (what we had left)
splash of organic fairtrade vanilla extract
blending away, isn't it pretty?
2 servings, one went with me on a bank errand and the other is for a treat today =)
This milk is really delicious, very creamy and sweet. If you want it a little less sweet, leave out the dates and see how you like it.
Thank you Raw Food World for sharing your recipe, their site is a great place to order your chias from, it's where we first got ours when I was chia curious ;)
Onto dinner last night, this rice bowl sounded perfect (and we had all the ingredients on hand) that I found on Happy Foody while starting to catch up on blog reading yesterday.
changes I made:
used collards as the green (are garden is abundant yet =)
I skipped Nori (ours is expired, not sure if that's ok or not...) and used dulse flakes instead
added chopped red pepper, we had a little late crop in the garden =)
used raw agave as the sweetener
used ACV as well
using our little frozen chunks of aging ginger (it's so much easier to grate this way too) to make the delicious dressing.
juilenned collards fresh from the garden
stir them into your brown rice when it is ready
top with all your goodies and dress, the cucumber really added a nice fresh crunch to this bowl, Adding beans would also be great.
For a treat last night I had made these Winter Squash Muffins with leftover bnut squash from dinner this week. I used 2 mashed bananas as my eggs and they turned out great, very moist and a nice treat with chocolate chips ;) I actually ended up eating my dessert before dinner while I was getting dinner prepared, sometimes that happens here.
While I was in the garden getting greens I picked what will be the last of our tomatoes this year. These will ripen up nicely in the kitchen window.
A new favorite Theo bar is this salted almond! Our WF rarely carries different flavors, I was very excited to find this on sale.
and for back log photos of the day: Mom had made a surprise visit to see me on my birthday back in the end of May...it was nice and sunny and I was out on a day off soaking up the sun and drinking some lemonade, not quite like today, haha.
super easy lemonade recipe: water, dates, and fresh lemons. You'll want to remember this one for the summer, you can adjust your sweetness to your liking, we use less dates and more lemon for great tartness =)
The sun may not make it through the clouds today, so I have a day of organizing in order here.
Take good care, xo
Weekend Reading, 2.18.18
1 day ago