Organic Chia Seeds

ingredients

• 1/2 cup raw cashew nuts
• 1/2 cup unsweetened desiccated coconut
• 3 x 20ml tablespoons Bare Whey Protein Isolate
• 1 x 20ml tablespoon coconut flour
• Pinch of sea salt
• 2 x 20ml tablespoons black tahini
• 3 x 20ml tablespoons rice malt syrup
• 1 x 20ml tablespoon extra virgin coconut oil
• 1 teaspoon water
• Organic Chia Seeds, for coating

directions

1. Process the cashews, coconut, protein powder, coconut flour and sea salt in a food processor until you get fine crumbs. 2. Add the tahini, rice malt syrup, coconut oil and water and process until the mixture comes together in a ball. Set the mixture aside in the freezer for a few minutes to firm up slightly. 3. Roll the mixture into balls and coat in the chia seeds. Place in the fridge for a few hours to set. Store in the fridge or freezer.

ingredients

• 300 ml almond milk
• 3-4 tbsp Organic Chia Seeds
• 2 tsp Organic Raw Peruvian Maca
• 1.5 tbsp natural sweetener of choice, e.g coconut blossom sugar (if you want to add some extra sweetness, mash up a banana with a fork really well and stir into the chia pudding)

• 2 mangoes, very ripe
• 150-200g coconut or dairy yoghurt
• 1-1.5 tbsp natural sweetener of choice, e.g pure maple syrup (I used coconut blossom sugar)

• 50g puffed amaranth chips, sugar-free
• 2 tbsp almonds, chopped
• 1 tsp Organic Raw Peruvian Maca
• 2-3 tsp sweetener of choice, e.g pure maple syrup or coconut nectar (use a natural liquid sweetener)
• some pure vanilla extract

• Berries of choice
• Passionfruit is also a super yummy choice!
• A dollop of homemade nut butter (cashew or almond butter are a great choice for this recipe)
• Hemp seeds
• A piece of raw chocolate

directions

1. Add the Chia Seeds, almond or soy milk, Raw Maca Powder, natural sweetener (and mashed banana if desired) into a bowl, stir well and let stand for at least 1 hour or overnight in the fridge. 2. Preheat the oven to 160° C and line a tray with baking paper. 3. In a bowl, mix amaranth puffs, chopped almonds, Raw Maca Powder and vanilla and mix with your hands until well combined. 4. Spread onto the baking sheet, bake for about 15 minutes until golden brown. Always keep an eye on them, they burn very easily. Take the puffs out of the oven and let it cool completely so that they get crispy. 5. Peel the mangoes and cut into smaller pieces. Place it in the blender with the yoghurt and sweetener and blend for 3-4 minutes to a smooth, creamy and slightly thick consistency. If you like your smoothie not to be as thick, add a splash of milk. 6. Add some chia pudding into the jars, then fill up the jars with the mango cream, top with the crunchy amaranth puffs and add your toppings of choice! 7. Bon appetit, and don't forget to use a long spoon to eat this breaky! The secret to get the most of all the flavours is to dive all the way to the bottom so that you get a little bit of everything on the spoon! TIPS: Use frozen mango pieces or add some ice to blend with the mango and yoghurt if you want the smoothie to be chilled. You might as well double the recipe for the crunchy amaranth puffs to use as a topping for smoothies, shakes and creams or have a handful as a little snack.

ingredients

• 2 x 20ml tablespoons Organic Chia Seeds
• 2 x 20ml tablespoons Vanilla Bean WPI or Vanilla Bean WPC
• 1/2 cup coconut milk
• Handful of raspberries
• Handful of activated buckwheat or a crunchy granola

directions

1. Place the chia seeds, protein powder and coconut milk in a bowl, stirring well to combine. Leave in the fridge for about an hour or overnight – the chia seeds will soak up the liquid to thicken the mixture to a pudding consistency. 2. To serve, layer the chia pudding with the buckwheat or granola and raspberries in a glass. 3. It’s best eaten straight away or you can prepare it the night before to enjoy the next morning.