Chocolate Chia Pudding

This is another quick and easy recipe. You only need one dish and almost no utensils. I used a small mason jar so I just needed to shake it up and once it was firm it was ready.
Just shake it up and refrigerate.

Chia seeds add lots of health benefits to your diet including protein, fiber, antioxidants and more. Make sure you are using a good, high-quality brand. 

1 1/2 cups coconut milk (Optional: Almond milk)
1 tbsp pure maple syrup
1/4 tsp sea salt
3 tbsp pure, organic cacao powder (can be found at most health food stores)
1/4 cup chia seeds

  • Pour all above ingredients into a small mason jar or bowl.
  • Give a quick stir. If using a mason jar, close the lid and give it a good shake.
  • Refrigerate overnight.
  • Ready in the morning (or in approx 4 hours).

If you’re not used to chia seeds (they can give a bit of a lumpy consistency) this may take some getting used to. But, I hope you’ll try it because it’s quite good and very healthy.

This recipe is gluten free and vegan.

Adapted from: Tip Hero

Creamy Pesto Fettucini w/Tomato Salsa

Creamy Pesto Fettucini w/ SalsaIngredients

2 large zucchinis, peeled

Pesto
2 cups basil (or parsley) leaves, stems removed, tightly packed
1/4 cup organic extra-virgin olive-oil
1 tsp crushed garlic
1/4 tsp sea salt
1/4 cup raw pine nuts
1 cup pre soaked raw cashews

Important: Pre soak the cashews in water for 2 hours then drain water and blend into a paste and put aside.

Tomato salsa:
2 cups of ripe tomatoes, diced
1/4 red onion, finely diced
4 fresh basil leaves, torn
1 tsp lemon juice
1 tbsp organic extra-virgin olive oil
sea salt & black pepper to taste

Instructions:
For the sauce, place basil, olive oil, garlic and salt in a food processor and process until chopped.

Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula, then stir in the cashew paste last by hand. Stored in a sealed container in the fridge, pesto will keep for five days.

For the salsa, mix all ingredients in a bowl and drain excess liquid.

To make the ‘fettuccini’ – Using a vegetable peeler (or spiralizer), create long strips by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with some of the pesto.

Serve topped with a few tablespoons of the salsa.

Serves 2 people
or 4 entree size.

Adapted from: Rawfoodforlife.org