Do you remember my friend April?
She sent me this recipe for Irish Soda Bread that … well … if you haven’t tried it yet you are really missing out on some serious yumminess.
A few months ago, April asked me if I had a recipe for homemade chia “pods” so I sent her our link to this one. It was my first attempt at the “pods” (aka chia pudding) and it’s still one of our go-to portable snacks/desserts. It’s also one of our most-searched and clicked links ever. (I’m still embarrassed about the photos in that post. Not embarrassed enough to retake them, but still …)
Anyway, I’m happy to report that it started an obsession in April’s kitchen that just can’t be contained! She has since inspired me to make chocolate chia pods, cherry vanilla chia pods, chia pudding parfaits and most recently, she shared a new recipe with me.
Awe…
Some…
Sauce.
Tart. Sweet. Totally refreshing. A PERFECT summer treat.
And, if you’re like those of us with outdoor Montana gardens and still waiting on your June strawberries …
… this works GREAT with frozen strawberries and rhubarb.
INGREDIENTS:
- 1 1/4 Cups Rhubarb (rough chopped)
- 2 Cups Strawberries
- 2/3 Cup Chia Seeds (black or white, both are nutritional powerhouses)
- 2 Cups Coconut milk
- 1 TBS Grade B Maple Syrup
- zest from one lemon
DIRECTIONS:
Combine all the ingredients in a high speed blender.
And thank April … I did.
Makes 8-10 servings.
