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Giveaway, Chia Pudding Recipe—and why you need Omega 3′s

At our VIP class a few weeks ago, I taught 6 nutrition habits, each of which can have a dramatic effect on your health. One is using chia seed (I gave my favorite ways to use it) for Omega fatty acids.

One thing I feel passionate about is getting people to understand how critical a good Omega 3 fatty acid source is. More than 80 percent of Americans are deficient in it, and you need it to avoid anxiety and depression, plus a host of other health problems.

Flax seed, hemp seed, and chia seed are the best plant sources. Fish oil is rancid long before you ingest it, and meta studies of its long-touted effects on heart disease reveal that it isn’t solving any problems. Read my recent blog entry about fish oil HERE.

So get your Omega 3 from good plant foods! I sometimes stir a spoonful of chia seed into my Hot Pink Breakfast Smoothie (Ch. 10 of 12 Steps to Whole Foods), or any other drink. Kristin adds it to her green tea, which is how she’s surviving breaking a 30-year Diet Pepsi addiction.

Put 1 Tbsp. of chia in 3 Tbsp. of water and let it soak 20 mins. It’s now a replacement for a large egg in baking recipes.

Here’s a recipe I developed recently that is so easy. You may enjoy it for a treat after dinner, or for breakfast. It also features goji berries, eaten by the longest-living people on the planet, high in protein and a wide array of nutrients.

The first three readers to write support123@greensmoothiegirl.com gets a FREE COCOA MOJO AND COCONUT MILK POWDER! (You can learn about those items clicking on that link. In addition to using them in chia pudding, I get through the winter without sugar, thanks to these fabulous products making us healthy hot cocoa.)

CHOCOLATE GOJI CHIA PUDDING

1 ½ cups filtered water

¼ cup chia seed

¼ cup goji berries

3 Tbsp. coconut milk powder

3 Tbsp. Cocoa Mojo

In your blender, blend water, coconut milk powder, and Cocoa Mojo for 30 seconds. Pour mixture into a container and stir in chia and goji. Allow to sit for 4-12 hours. May be kept in the refrigerator several days.  Add hot water to pudding coming out of the fridge, if desired.

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