Healing Cashew Milk & Chia Seed Pudding Recipes June 9, 2014 • 1 Comment The one marvelous thing about completing the juice cleanse is that I can return to my love of healthy cooking. I am not quite sure how I am going to integrate real food into my life just yet, other than it will be a slow and thoughtful process so I don’t erase the twenty-eight days of effort. I am Over the moon excited to re-introduce cashews into my diet. This is my go-to nut of choice, although I did read that it is technically not a nut. I have been experimenting with soaking them, then drying them in the oven, to remove the enzymes and increase digestibility. Doing this makes them perfect for healthy snacking. It turns out that cashews are also a dream ingredient for nut milk and pudding. I am including two recipes here today. One is Cashew Milk, which is super easy, versatile and delicious. Added to the morning Matcha or Chai tea makes a creamy, satisfying and dairy-free hot beverage. Cashews leave no grainy taste behind like almonds can because of their skins. The other is Chia Seed “Tapioca” Pudding, which is the ultimate comfort food. If you are like me and enjoy lumpy oatmeal, you will love this pudding. It is no surprise that chia seeds are a fashionable super food right now because of the high content of plant based omega-3 fatty acids. You want these for your healing brain because they assist in mental function, contain anti-inflammatory properties and offer immune system support. Chia seeds are also an exceptional source of fiber, easily digestible protein, minerals, calcium and iron. Fun fact: they absorb nine times their weight in water and plump up into gel-like globules, which is perfect for a healthy rendition of tapioca. Cashew Milk 2 handfuls raw cashews, cover with water and soak overnight 2 cups filtered water Drain the cashews and rinse. Place in a high speed blender with the water and process for one minute until completely smooth. If you prefer sweetened milk, add three or four Medjool dates or one tablespoon of maple syrup. Store in an air tight container. Chia Seed “Tapioca” Pudding 1/2 cup cashew milk (or one cup if you prefer a creamier consistency) 1/2 cup coconut water 3 T chia seeds (or 4 if you like a thicker consistency) 1 T maple syrup In a bowl, combine all ingredients and stir. The chia seeds take some time to absorb the liquid, so be sure to stir frequently for the first five minutes or you will have a gelatinous lump stuck to the bottom of the bowl. Leave at room temperature for a few hours to give the seeds time to soften and expand. Serve with fruit, chopped nuts, shredded coconut or all alone. I hope both of these recipes infuse your healing process with comfort, grace and ease. Sending love, -db Who is Dianna Bonny? Hi, my name is Dianna Bonny. It’s my mission to candidly share my journey with you. For me, it’s all about the healing: to create a radiant healing energy for others who have befallen a similar fate. Together, we can forge beautiful lives of belonging and connection. Thanks for joining me today! I look forward to hearing from you.