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Sign Up For Sprouting Workshop This Saturday, April 21st // Easy Chia Pudding Recipe

April 19, 2012

There’s still time to sign up for the Sprouting Workshop with 24 Carrot Health at Urban Acres this Saturday, April 21st!

Not sure if you want to sign up yet?  Check out these articles on 24 Carrot Health’s blog for more info…

>> Why Soak and Sprout?

>> Grow Superfoods In Your Kitchen

Sprouting Workshop On April 21st
Do It Yourself – Soaking, Sprouting, and Making Nut Milk

Spring is the perfect time to eat your sprouts. When you know how to sprout you always have access to fresh local food. Come learn about the benefits of soaking your grains and beans before cooking, how you can improve the nutritional profile of your food, and make it more easily digestible. Nut and seed milks, a soaked food, will also be covered. This class will save you a ton of money on making your own homemade almond and coconut milk and show you how to customize your own for personalized flavor.

We’ll be pulling back the curtain and removing the mystery from sprouting. You’ll see how it’s all done, get the information you need to get started, and lots of recipes and ideas for your sprouts.

See you there!

PLEASE NOTE: Because workshop materials must be purchased in advance, they are unable to refund your purchase.

WHEN: Saturday, April 21st, 4-6pm

WHERE: Urban Acres Farm Store – 1301 B West Davis St, Dallas, TX 75208

COST: $35/person

>> Register now

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As a bonus, Lisa Staffelbach with 24 Carrot Health has provided this Easy Chia Pudding Recipe for you to try at home!

Chia seeds

Easy Chia Pudding

4-5 tbsp chia seeds
2 cups your favorite nut or seed milk
Sweetener to taste
Optional additions: 1/2 t extract like almond or vanilla, cocoa powder, sweet herbs like 1/2 tsp cinnamon or 1/4 tsp ground cardamom, or ground fennel seed, berries or sliced fruit, chopped dried fruit or berries.

Combine the ingredients and allow the chia to soak for 10 to 15 minutes before serving.

What is Chia?
“Chia” is actually the Mayan word for strength. The seeds were used by these ancient cultures as mega-energy food, especially for their running messengers, who would carry a small pouch of it with them. Chia has been called ‘Indian Running Food’ and gives an incredibly ‘sustaining’ surge of energy. I’ve definitely noticed for myself the ‘running energy’ that chia seems to impart. If I eat chia, then run later that day, my endurance and ability to run further is greatly enhanced – pretty impressive stuff.

Chia seeds are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fiber. Like flax, chia is highly hydrophilic: the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly – in under 10 minutes.

One advantage of chia is that because it has such a high antioxidant content, the seeds stay stable for much longer, whereas flax, for example, may turn rancid. Chia seeds can easily be stored dry for 4-5 years without deterioration in flavor, odor or nutritional value. You can substitute chia in any recipe that calls for flax.

The taste of chia is very mild and pleasant. That means you can easily combine it with other foods without changing the taste dramatically. People add chia to their sauces, bread batters, puddings, smoothies and more. The flavor is retained, plus a lot more nutrition is added.  -Source: Natural News

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