Eat-Clean Recipe :: Banana Chia Pudding

Have you ever craved for dessert so bad that you just gotta satisfy it no matter rain or shine? But at the back of your mind, you thought of how guilty it would be?

Well ahoy there, welcome aboard, because we are on the same boat!

Did I mention that I have a sweet-tooth, and could totally diss dinner for some deliciously sweet dessert? It's always been a tough one for me. In the past, way before I started out on this journey, I would shamefully have my dessert after my somewhat heavy dinner. And in Singapore, you can find dessert anywhere, everywhere, and talk about cost, just with a dollar, you could easily get your hands on those street ice-cream. You can say, I am guilty as charged for being a dessert monster!

So I am going to spill my secret today to those people who are onboard with me. 

Let's talk about ch-ch-ch-chia seeds for a minute. 

In case you’re not familiar with the trendy superfood, these unprocessed seeds, which come from a desert plant grown in Mexico, have been around for thousands of years and were a staple in the diet of the ancient Mayans and Aztecs. Aztec soldiers used to crush chia on the reg to boost energy, and the seeds were thought to have magical powers based on their ability to increase stamina over long periods of time.


It is considered a “superfood” because of the maximum amount of nutrients with minimal calories. The seeds are packed with vitamins, minerals, and fabulous antioxidants that protect your body against free radicals, prevent cancer, and fight aging. Chia also contains significantly more protein than other whole grains, and it has a ridiculously high fiber content. Two tablespoons of chia seeds contain 11 grams of fiber (40% of your daily value!), which will keep you feeling full and satisfied while improving digestion and regulating blood sugar. Oh yes!

Most importantly, chia seeds are the best plant-based source of omega-3 fatty acids on the planet. Omega-3s are glorious, and because they are not made in our bodies, we need to get them from our diet. These fatty acids help build new cells, reduce inflammation, regulate physiological functions, and prevent heart disease and diabetes. They also reduce depression levels (be happier!), improve cognitive function (be smarter!), and promote healthy skin, hair and nails (be prettier!). What's up, plant-based peeps! 

Another thing for Asians, I am pretty sure you are familiar with Basil Seeds, the one you easily found in the local dessert, yes those black, weird-looking seeds. To clear the air, both have similar characteristics, however, Basil Seeds is bigger as compared, and black in color, found mainly in the Mediterranean and Asia. Now, before I hear people saying how expensive chia seeds can be, you could totally use Basil Seeds instead. Well, obviously it would be great if you could get your hands on Chia Seeds, but Basil Seeds are good for those who are looking for a cheaper alternative.

Alright, enough of me talking, ready for the recipe? 

Aye aye Captain!

Recipe

Ingredients

Basic:

2 cups Unsweetened Soy Milk/ Almond Milk (any preferred milk)

6 tbsp Chia Seeds/ Basil Seeds

1 tsp pure Vanilla extract

Sweetener to taste

Optional Combo:

- Mashed Ripe Banana with Cinnamon 

- Matcha powder with Berries

- Cocoa Powder with Sliced Banana

- Strawberry with Soy Yogurt (greek yogurt for non-vegan)

Directions

In a big bowl, combine all the ingredients and give it a good stir. Transfer to a jar or a sealed container and allow to chill for at least an hour or, best, overnight. 

Note: It takes practice to get the texture "just right", so you can always feel free to adjust the amount of chia seeds used or the milk to achieve the desired texture (thick or thin pudding).

My favorite combo is to mash a very ripe banana (super sweet!) and mix it with the chia pudding, what can I say, purrffecctttt combo! There are simply way too many combos that I can think of but have yet to give it a try, hopefully I can show you some of my unique combos soon. As of now, enjoy this smooth and crunchy pudding as a dessert, or even breakfast. This is perfect to have it on-the-go as well, so now you have no excuse to skip your breakfast! 

I hope you have a clearer understandings regarding these super seeds, and oh don't forget to share with me your favorite combo below..

As always, 

eat clean, and stay fit! 

Eat-Clean Recipe :: Raw Vegan Rice Paper Rolls

I don’t know about you but I love food that is fresh, easy to make, nutritious and delicious, well, particularly veggies. So, if you are one who hates those greens, look away. This is for those true greens lovers!

As I have mentioned on my previous post, I just found out that I was sensitive to gluten. All this while, for the past few years of my life, I had actually mistaken the symptoms of Gluten Intolerant (or Non-Celiac Gluten Sensitivity) as something normal.

Though there are many symptoms of Gluten Intolerant, these are the few obvious ones that I had experienced:

1. Digestive issues such as gas, bloating, diarrhoea and even constipation. This very symptom was the one I completely missed out, thinking that it might be due to the spicy food I had during the meals. 
2. Keratosis Pilaris, (also known as ‘chicken skin’ on the back of your arms). This tends be as a result of a fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut. I let this slipped away too, and didn't know it was the obvious symptoms I had overlooked.

Only recently did I feel sick in the stomach whenever I consumed food that contain wheat, specifically, it would get me running to the toilet. Bloating became worse during night time, resulting in sleepless night and major diarrhoea on the next day morning. Thus, I decided to go gluten-free for the next few days to find out whether I truly is gluten-intolerant.

I am sharing this with you is not because I want you to be on gluten-free diet. Not everyone is sensitive to gluten, but if you have been experiencing all these, I suggest you do more research and read about it as currently there is no test for Gluten Sensitivity. 

So, to start my gluten-free diet on the right note, I had made some Raw Veggie Vietnamese rice paper rolls. This recipe is good when you want lighten up your meals, and prepare good easy ‘grab and go’ food that can be easily packed and eaten. Plus, it is gluten-free and perfect for any meals.

So let's get rolling!

Recipe:

(Servings: 2)

Ingredients

• 6 Rice paper sheets 
• Baby Spinach (or the leafy parts of Chinese spinach is fine)
• Enoki Mushrooms
• 1 Baby Corn
• 1-2 Carrots, peeled
• 1 tomato, sliced
• Optional fillings: Cucumbers, Bean Sprouts, Avocado, Spring Onions, Red Bell Pepper etc.
• For non-vegan fillings: Cooked prawns, or chicken boobies

Directions

1. Wash all the vegetables and slice the carrots, corn, enoki, and tomatoes. Place all the ingredients in a large plate.
2. Prepare a bowl with warm water for the rice paper and add a wrap for about 30 seconds, or until pliable
3. Lay the wrap on a big dry plate, add a little of each veggie slightly towards the bottom
4. First fold the side of the sheet closest to you (where the ingredients are) to cover the ingredients (this should be a horizontal movement). Then fold one of the vertical sides over half of the roll, then the other side.
5. Finish rolling the sheet away from your body until you have a complete roll. 
6. Continue process until all rolls are assembled and place onto serving dish.

Optional dipping Sauce:

- Thai Sweet & Spicy sauce

- Japanese Goma sauce

- Garlic Peanut Butter sauce = minced garlic, and mix with a tablespoon of peanut butter. Add in water until smooth and sauce-liked

I hope you will get rolling too and enjoy the goodness of raw veggies. Whenever I am tired of having salad, this would be my "go-to" recipe for an alternative recipe. There are endless list of methods for this recipe and ingredients you can put inside. 

Perhaps you would like to share some of your ideas, would love to hear it from you!

As always,

eat clean and be beautiful.