Happy New Year!!! I hope your celebration was healthy, safe, and fabulous. Mine was exactly what I wanted: a trip to the gym, a bit of food shopping, writing, leftovers for dinner, and a few hours snuggled on the couch with my honey watching Kathy Griffin make Anderson Cooper squirm. Yep, pretty much a repeat from the last 5+ years.
Oh, oh, you know what was really cool, though? For those of you watching CNN, did you see the Fat, Sick, & Nearly Dead ad that came on? I jumped out of my seat to text Jasmin who is featured on the ad. She texted me back (unknowingly proving that she is way cooler than me by being on the East coast and actually being awake close to midnight) and we decided that 1. she is famous and 2. that was the sign that 2014 is going to be the best. year. yet.
The most excitement in my day yesterday was editing this photo to go along with a new recipe for Pomegranate-Goji Chia Pudding:
There was some drama involved because when I went to download the pictures for this recipe, <poof!>, they were gone. I have no idea how that happened, although I’m certain it was user error on my part. That’s what I get for spending time last week trying to organize photos from the last four years of blogging. Fortunately, I had tested the recipe twice so I had a few good photos from the test round, but the ones that I actually tried to look all pretty were gone. Oh well!
The ingredients themselves are beautiful enough, I suppose:
I used a combination of whole and ground chia seeds to get the texture right in this pudding, and I love that the pomegranate arils really are sweet enough that you don’t need any added sugars. Here’s the recipe:
- 2 cups unsweetened almond milk
- 2 cups fresh pomegranate arils (the seeds from about two medium-sized whole pomegranates or one large one)
- 2 tablespoons whole chia seeds
- 2 tablespoons ground chia seeds
- ½ cup dried goji berries
- Combine the almond milk, pomegranate arils, whole and ground chia seeds into a blender and process until smooth. Pour into a medium bowl and stir in the goji berries. Place in the refrigerator at least four hours or overnight to set. Stir before serving.
This pudding makes a really lovely breakfast, although I like to add some buckwheat groats to give it more texture. I also think it makes a nice sugar-free, healthy dessert:
As part of my commitment to living a healthy lifestyle, I recently wrote an article for my friend Alexandra’s website, Made to Glow, titled “5 Tips for Living Toxin-Free.” Check it out and let me know what your tips are. This area of avoiding toxins is of great interest to me.
And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 150 healthy, whole food recipes.
Note: this recipe was submitted to Wellness Weekend.