Chia seeds pudding with figs and blueberry

I love to start the day with something very tasty and filling. Lately my breakfast was this beautiful looking jar full of goodies.

Chia seeds are so tasty, especially when you add some favourite milk, vanilla paste and blended fruits.

Thats what it takes to start a healthy and energetic day, so why don't you start today:-)

Ingrediens for chia seeds milk:

3 tbs of chia seeds

300 ml of milk

1 tsp of vanilla paste

Ingrediens for fruit mousse:

4 figs

1 cup of fresh blueberry

1 tsp of dry rose petals 

Put chia seeds to a tall jar and cover with milk, add vanilla paste and stir well. Leave for 10 minutes. After that time stir again, cover the jar and put to a fridge for 4 hours. Better yet, mix it the night before and leave it to soak overnight in a fridge, for a ready breakfast to wake up to:-)

To do fruit mousse put all the ingredients to a blender and mix until you get smooth consistency.

Pour mousse over the chia milk and top with some fresh figs and blueberry.

Enjoy:-)

 

Raw food, sun dry tomatoes burgers

Very moreish and surprisingly very good tasted burgers. I couldn't believe that a raw food, deferent than salad, vegetables or fruits can taste delicious. So I checked and I'm so happy that I did it. When me and my husband tried we both thought that they really tasted like a traditional burgers:-).
You have to try and see for your self, the only thing you'll need is dehydrator or oven with low temperature settings, and a little time:-)

Ingredients: 

130 g sunflower seeds, soaked for 4 hours

70 g peanuts, soaked for 4 hours

50 g sun dried tomatoes, soaked for 4 hours

40 ml sun dried tomato soaking water 

1/2 onion, roughly chopped

1 clove of garlic

5 g parsley

1 tsp grater fresh ginger

1/4 tsp cumin powder

1/4 tsp ground black pepper

1/2 tsp salt

Preparation:

Combine all the ingredients in a food processor with an S-blade. Mix until you get a thick, grainy paste. 

Using your hands, form 12 round shape burgers, each about 3 cm thick. Arrange them, spaced out, over mesh trays and dehydrate for 10 hours at 48 C . After that time unstick them from the tray, turn them over and dehydrate for another 4 hours.

You can serve them on a bread bun or simply with salad toped with favourite sauce.