Marbled Blueberry Ice Cream

Marbled Blueberry Ice Cream

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Marbled Blueberry Lavender Ice Cream

Sun “so hot it will melt your Popsicle”…or your ice cream in this case! Summer is officially a wrap after Labor Day weekend. Treat chia-self and your guests one last time during the holiday weekend with a creamy homemade treat! This marbled blueberry ice cream with hints of lavender and coconut goodness will have everyone melting over this delightful dessert. Take one scoop, two scoops, maybe even three! There’s plenty to go around for everyone to cool off with!

* This recipe requires an ice cream maker to create a creamy-like consistency.

Marbled Blueberry Lavender Ice Cream

Ingredients:

  • 2 cans of full fat organic canned coconut milk or organic cream
  • 1/2 cup organic coconut milk
  • 1/3 cup organic blue agave
  • 1 tsp organic vanilla extract
  • 2 tsp dried organic culinary lavender
  • 1 1/2 cups organic blueberries
  • 2 Tbsp organic brown sugar
  • Optional: Wild Blueberry Chia Granola Clusters as a topping

Preparation:

  1. Add canned coconut, coconut milk, and agave to a medium saucepan. Heat the ingredients on low and slowly bring to a simmer being careful not to boil. Once ingredients start to simmer turn off stove and let it cool for a couple minutes.
  2. Transfer ingredients from the saucepan to a blender and add lavender and vanilla. Blend for a minute or until ingredients are combined.
  3. Place mixture in a covered container and stow away in the refrigerator for at least 4 hours.
  4. Blend or mash up your blueberries with a fork and transfer into a small pan with brown sugar over medium heat. Stir together the ingredients until it starts to thicken. After about 15 minutes or when it reaches a syrup like consistency remove from heat, transfer into a covered container and stow in the refrigerator with the ice cream base.
  5. Pour coconut base into your ice cream maker and churn according to manufacturer’s directions until it reaches a soft serve texture. Ours took about 15-20 minutes. Transfer ice cream into a freezer friendly container filling it only half way with the coconut base. Take out your blueberry sauce and layer it on top. Repeat this again first layering in the coconut and placing the blueberry layer on top. Once tray is filled swirl together the ingredients with a knife or a toothpick to create a marbled look in the ice cream. Once finished cover the ice cream and place into the freezer for 3-4 hours or until the ice cream is hard enough to enjoy!

Marbled Blueberry Lavender Ice Cream

Recipes to Make Your 4th of July Sparkle

Recipes to Make Your 4th of July Sparkle

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Recipes to Make Your 4th of July Sparkle

Fourth of July is right around the corner and we are leaping with joy for the festivities that are about to commence! There’s something about the good food, warm weather, and the magic of fireworks that makes our Souls sing! Looking back at childhood memories, we have to admit that food is half the fun! That said, we put together some healthy recipes that you can share with your loved ones on Independence Day that are not only delicious, but healthy too! Here are 3 fun and festive recipes to make your 4th of July sparkle!

Blissfully Patriotic Blueberry Pie [GLUTEN FREE]

This pie will take your 4th of July festivities to the next level! Sweet blueberries combine with our tasty Blackberry Bliss Chia Squeeze to make this a treat your guests will never forget (with half the guilt)!

Recipes to Make Your 4th of July Sparkle

Ingredients

For the dough:

  • 2 ½ cups organic all-purpose gluten free flour
  • 2 Tbsp. organic sugar
  • 1 tsp. xanthan gum
  • 1 tsp. salt
  • 12 Tbsp. organic cold butter or vegetable shortening
  • 2 organic eggs
  • 4 tsp. organic lemon juice or vinegar

For the filling:

  • 5 cups fresh organic blueberries
  • 1 Tbsp. freshly squeezed organic lemon juice
  • 1 Mamma Chia Organic Blackberry Bliss Chia Squeeze
  • 3 Tbsp. organic cornstarch
  • ½ cup organic coconut sugar + extra for sprinkling on top
  • ¼ tsp. organic cinnamon
  • 1 large organic egg, beaten with 1 Tbsp. water (for egg wash).
    • Vegan? Use organic coconut oil!

Preparation

If using store-bought dough (which is totally fine!) skip steps 1-7:

  1. Mix together flour, xanthan gum, salt and sugar.
  2. Cut the butter or shortening into small chunks and work them into the flour mixture until crumbly.
  3. Whisk the egg and lemon juice or vinegar together till very foamy. Mix into the flour/butter mixture until it all hold together, adding 1-3 additional tablespoons of cold water if necessary.
  4. Shape dough into a large ball and refrigerate for a minimum of 1 hour (up to overnight).
  5. Remove the dough from the refrigerator and allow to rest at room temperature for 10-15 minutes before rolling.
  6. Cut mixture in half and roll into 2 balls (one for each crust or topping).
  7. With floured hands, roll 1 of the dough balls and place onto a sheet of floured parchment or wax paper.
  8. Lightly grease your 9” pie pan and place the bottom dough layer into the pan. Cover crust with plastic wrap and chill in the refrigerator for about 30 minutes.
  9. Roll out the other ball (your top crust) into a circle approximately 1 inch larger in diameter than pie pan. Cover with plastic wrap and chill in the refrigerator for about 30 minutes. NOTE: If making a lattice crust, roll into 1/8 inch thick rectangle (approx. 11 x 14 inches). Cut into 10 separate strips (about ¾ inch wide). Cover strips in plastic wrap and chill for about 30 minutes.
  10. Place one oven rack on the bottom and one in the middle. Preheat your over to 400 degrees F.
  11. In a large bowl, whisk together lemon juice and Blackberry Bliss Chia Squeeze, gradually sprinkling in cornstarch, until smooth. Stir in coconut sugar and cinnamon. Fold in blueberries to coat. Let sit for about 5 minutes.
  12. Take crust out of refrigerator (if you haven’t done so already) and pour blueberry mixture into prepared bottom crust.
  13. Brush the rim of the crust with egg wash or coconut oil.
  14. Place top crust on and crimp together edges with fingertips to seal the bottom and top crusts. Be sure to cut some slits for ventilation. If using a cookie cutter to create a star vents, do so right before placing your crust on top of your pie. NOTE: If dough seems soft and warm, cover with plastic wrap and place in the refrigerator for about 20-30 minutes.
  15. Brust crust with egg wash or coconut oil, sprinkle with coconut sugar and place pie on baking sheet on the bottom rack for 20 minutes.
  16. Reduce heat to 375 degrees F and transfer pie (while still on baking sheet) to center rack and continue baking for 30-40 minutes. If edges begin to brown, cover the edges with foil. If the entire top crust starts to brown too quickly, tent pie loosely with foil.
  17. Remove from oven and let cool to set and thicken. Serve with vanilla ice cream and enjoy!

Red, White, and Blue Chia Pudding (Serves 4)

Layer it up and get a spoonful of this quick treat! This festive snack is vegan friendly so all souls can enjoy during your Fourth of July celebration.

Recipes to Make Your 4th of July Sparkle

Ingredients

Red Layer

  • 1/3 cup Mamma Chia Organic Chia Seeds
  • 1/4 cup organic raspberries
  • 1/4 cup organic strawberries
  • 1 cup organic non-dairy milk (we used full-fat coconut milk in a can)
  • 1 Tbsp of organic sweetener of your choice: agave, maple syrup, honey, etc. (Optional)

White Layer

Blue Layer

Preparation

  1. Prepare each layer one at a time.
    1. Red Layer – Place raspberries, strawberries, dairy-free milk, and sweetener (optional) into a blender. Blend ingredients together until its smooth. Pour into a sealed container and add chia seeds. Stir the seeds with the liquid until completely mixed. Cover and place in refrigerator.
    2. White Layer – Mix dairy-free milk in a small bowl or container with chia seeds, agave, and vanilla extract. Cover and place in refrigerator.
    3. Blue Layer –In a blender combine dairy-free milk and blueberries, blending until smooth. Move liquid to a sealed container and add the remaining chia seeds to the mixture and stir. Cover and place in the refrigerator
  2. Let all 3 layers sit overnight allowing the chia seeds to fully expand and create a pudding-like consistency. NOTE: It often helps to mix the pudding again after the 1st hour being chilled.
  3. Take all 3 chia puddings out and begin to layer each color on top of one another one at a time in a clear glass or bowl.
  4. Feel free to garnish with extra berries leftover and enjoy!

Patriotic Pops (Makes 6 pops)

“Beet” the heat with these healthy pops that include our newest Chia Squeeze flavor, Cherry Beet, to add some tartness to everyone’s favorite frozen treat!

Recipes to Make Your 4th of July Sparkle

Ingredients

Red Layer

White Layer

  •  2 cups non-dairy yogurt (we used So-Delicious Vanilla flavored Coconut Milk yogurt)

Blue Layer

Extra supplies you’ll need:

  • 5 oz paper cups
  • Paper straws or wooden popsicle sticks

Preparation

  1. Red Layer – Blend one Cherry Beet Chia Squeeze with raspberries and strawberries until it reaches a purée consistency. Set aside 6 paper cups, these will be your Popsicle molds. Disperse the red layer equally into all 6 cups and immediately place in the freezer for 2 hours.
  2. White Layer – Once the red layer is frozen, remove molds from the freezer and add any non-dairy yogurt of your choice to the mold to create the middle white layer. When finished adding the second layer, gently add paper straws or Popsicle sticks.  If you decide to use paper straws, snip each straw in half so the stick won’t be too long when placed into the mold. Place pops back in to the freezer for 2 more hours.
  3. Blue Layer – Blend one Wild Raspberry Chia Squeeze and blueberries until ingredients are completely puréed. Remove pops one last time and add the final layer. Place pops back into the freezer and let it sit overnight.
  4. Remove pops when you’re ready to eat. Run the paper cups under warm running water, rotating the cup around for 30 seconds. Carefully twist and pull pop from mold and enjoy!

              

A Chiarrific Memorial Day!

A Chiarrific Memorial Day!

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Memorial Day is almost here — can you believe it? As the unofficial kick-off of summer, we tend to overindulge on summery classics that aren’t the healthiest for us (hot dogs and ketchup anyone?). We wanted to share some of festive classics with a slightly healthier (and chiarrific!) twist, all while still staying true to the red, white and blue!

A Chiarrific Memorial Day | Mamma Chia Blog

Cheesecake Filled Strawberries With Chia

Cheesecake Filled Strawberries With Chia

Ingredients:

  • 24 large, fresh organic strawberries
  • 1 (8oz) package organic cream cheese, room temperature or softened slightly
  • ½ cup organic powdered sugar
  • 1 tsp organic vanilla extract
  • 1 1/2 tsp lemon juice
  • 2 tsp finely grated lemon zest
  • 2 Tbsp organic white chia seeds
  • ½ cup fresh blueberries

Preparation:

  1. Wash your strawberries, then cut the stems from the strawberries, so the strawberries can sit cut-side down.
  2. On the opposite side of the strawberrry, cut an”X” from the tip down, being careful not to cut all the way through.
  3. Mix the cream cheese, powdered sugar, vanilla, lemon zest and lemon juice in a bowl until soft and fluffy.
  4. Gently open up each strawberry and pipe the filling inside using a pastry bag or plastic sandwich bag with a star piping tip.
  5. Sprinkle with chia seeds and top with a blueberry. These are best served after the strawberries have been chilled for at least an hour.

Dressed Up Deviled Eggs With Chia

Dressed Up Deviled Eggs With Chia

Dressed Up Deviled Eggs With Chia

Ingredients:

  • 12 organic, cage free eggs
  • 1/3 cup organic Greek yogurt
  • 1 Tbsp organic mayonnaise
  • 1 Tbsp organic Dijon mustard
  • 1 tsp kosher salt
  • 2 Tbsp organic black chia seeds
  • 2 tsp organic vinegar
  • 2 cups boiling water
  • 1 tsp natural, plant-based red food coloring of choice
  • 1 tsp natural, plant-based blue food coloring of choice

Preparation:

  1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  2. Drain eggs and place back in saucepan.  Make an ice bath and let sit for 15 minutes.  This will allow the eggs to easily peel.
  3. Peel and cut your hard boiled eggs (make sure they are cooled down), placing yoke in a bowl.
  4. For the red dye, combine 1 cup boiling water with 1 tsp. vinegar and 1 tsp. red dye in a medium bowl. For the blue dye, combine 1 cup boiling water with 1 tsp. vinegar and 1 tsp. blue dye in another medium bowl.
  5. Place 4 eggs in the red dye bowl, and another 4 eggs in the blue dye bowl. Let sit for 10 minutes, remove and then pat dry. We recommend repeating this step to ensure brightly colored, vibrant eggs.
  6. In a separate mixing bowl, mix together egg yolks, Greek yogurt, mayonnaise, and salt. Scoop into eggs, or pipe them using a pastry bag or zip-top bag with a piping tip
  7. Sprinkle with chia seeds and paprika (if desired). Enjoy!

Red, White and Blue Sangria With Chia

Red, White and Blue Sangria With Chia

Red, White and Blue Sangria With Chia

Red, White and Blue Sangria With Chia

Ingredients:

  • 1/3 cup organic turbinado sugar
  • 2 cups organic blueberries, divided
  • 1 cup loosely cut organic strawberries
  • 1 bottle (750 ml) rosé
  • 1/2 cup bourbon
  • 2 Tbsp. Grand Marnier
  • 1/3 cup Blackberry Hibiscus Vitality Beverage
  • 3 cups sliced fruit: we used peaches, lemon, and strawberries

Preparation:

  1. In a small bowl, combine 1/3 cup turbinado sugar with 1/3 cup hot water to create a simple syrup.
  2. Pour simple syrup into blender, add 1 cup blueberries and blend until smooth. Pour mixture directly into pitcher (option to strain out solids to extract as much liquid as possible before pouring into pitcher).
  3. Pour the remaining blueberries into the pitcher, along with the cut strawberries. Then add the bottle of rosé, bourbon, Grand Marnier, Blackberry Hibiscus and sliced fruit.
  4. Stir and place in the refrigerator to chill for at least 2 hours before serving. Enjoy!

 

Post-Holiday Stress Releasing Yoga Poses

Post-Holiday Stress Releasing Yoga Poses

April 14, 2016
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As we wrap up the holiday season, here are some of our favorite post-holiday stress releasing yoga poses put together for a simple 5 minute yoga flow. Please feel free to modify any poses and let your soul practice where you most feel comfortable. Invite a friend or family member to practice with to enter the New Year stress free!

*Please listen to the wisdom of your body while practicing some of these poses

1.Balasana: Child’s Pose

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Sit up right on your legs bringing big toes to touch.  Open knees wide while reaching forward with finger tips stretched out in front of you. Place forehead to the floor, sinking hips down to deepen the stretch. Take one big inhale expanding your lungs, then slowly let your breath out as you exhale. Repeat 3 times.

2. Marjaryasana/Bitilasana: Cat/Cow Pose

sequence 2

Start in a table top position, knees directly below your hips, shoulder stacked over wrists, face pointed down for a neutral spine.

  • Cow –  Take one big inhale and begin to lift your sitting bones and chest towards the ceiling. Let your belly sink to the floor, while gazing up towards the ceiling.
  • Cat –  As you begin to exhale your breath slowly start rounding your spine to the ceiling, keeping shoulders away from ears.

3. Uttana Shishosana: Puppy Pose

 

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Return to table top position shoulders stacked over wrists, hips directly above your knees. Walk hands forward, while keeping toes curled under. Inhale deeply and as you begin to exhale shift hips back towards heels, keeping arms active and reaching forward, not letting your elbows touch the ground. Let your forehead or chin gently rest on the ground, allowing your lower back to slightly curve. Press hands into the ground stretching your arms as you continue to pull your hips back. Stay in this pose for 30 seconds while maintaining your breath.

4. Setu Bandha Sarvangasana: Bridge Pose

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Lie supine (spine) on the floor, bending your knees with feet set on the floor, inch your heels back to your fingertips. Inhale deeply and as you begin to exhale slowly raise your hips to the ceiling keeping thighs parallel to the floor. Make sure to keep knees stacked above your heels. Firm your shoulder blades against your back pressing into the top of your sternum to your chin. Continue to breath as you firm your outer arms, broadening the shoulder blades, try to lift space between them at the base of the neck, holding for 30 seconds.

5. Savasana: Corpse Pose

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After lowering your spine back to the ground from bridge pose, extend one leg out one at a time, pushing through the heels. Release both legs, softening your body down to the ground. Stay in this pose for however long your body needs. To exit, gently roll onto one side, pressing hands down lifting your torso up with head following after.

For more stress relieving yoga poses visit Yoga Journal.com

NAMASTE!

DIY Party Tray

DIY Party Tray

April 14, 2016
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2(edited)

It’s time to start gearing up for the last major holiday celebration of the year! We are thrilled to share this creative DIY piece so that you can be the “hostess with the mostess” while ringing in the New Year. This fun and easy DIY Party Tray can be used for serving cocktails, hors d’ouvres, or as festive décor around the house! Either way, this custom tray will be sure to impress your guests at your New Year’s gathering!

DIY Party Tray - Mamma Chia

DIY Party Tray - Mamma Chia

What you’ll need:

  • Ceramic tray
  • Oil-based Sharpie markers (any color you prefer)
  • Alphabet Stickers
  • Oven

Instructions:

  1. Arrange your stickers on the tray in a way that appeals to you.
  2. Let your artwork dry for at least an hour.
  3. Carefully remove your stickers after the ink is dry.
  4. Preheat your oven to 350 degrees and bake the tray for 30 minutes.
  5. Remove tray from the oven to cool.
  6. Wash and enjoy!

Chia-eers to a joyous holiday season and a happy new year!

DIY Party Tray - Mamma Chia

DIY Recycled Mamma Chia Holiday Bottles

DIY Recycled Mamma Chia Holiday Bottles

April 14, 2016
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When you thought that a refreshing bottle of Mamma Chia couldn’t get any better, think again!

Mamma Chia Holiday BottlesMamma Chia Holiday Bottles

Have your very own winter wonderland in your home this year with these DIY recycled Mamma Chia bottles. You can create this magical piece with any of our beverage bottles (we used our Chia Energy and Chia Vitality Beverage bottles) to dazzle your guests this holiday season. This inexpensive DIY project will bring joy and peace to your home, as well as, Mamma Earth.

Mamma Chia Holiday Bottles

What you need:

  • 1 Can of Primer
  • All-Purpose Spray Adhesive (we used Aleene’s Tacky Spray)
  • Newspaper
  • Epsom Salt
  • 3 Empty Mamma Chia Bottles
  • Holiday Picks (any holiday stems of your choice)

Extra Décor:

  • Silver Plate/Tray
  • Votive Candles
  • Ornaments

Instructions:

  1. Peel the label off the bottle.  No need to worry about the sticky residue left behind the primer will cover it.
  2. Protect your surface with newspaper and begin to spray each glass bottle evenly with primer. Spray at least 2-3 layers to make sure bottle is evenly coated, waiting until bottles are completely dry before adding a new layer. (We recommend to do this part outside)
  3. Spread out a thick layer of Epsom salt onto a sheet of newspaper. Spray one bottle at a time with tacky spray and immediately roll it across the Epsom salt until satisfied with the frosted layer. Repeat the remaining bottles.
  4. Arrange your holiday picks into the bottles anyway you wish.
  5. Optional: Place bottles onto a silver plate/tray and add any extra décor that appeals to you. Sprinkle a dash of Epson salt around the tray and enjoy!

Have a Chia-ful Holiday Season!

Chia Snickerdoodle Bites

Mamma Chia Bottles as Kitchen Decor by The Resource Girls

April 14, 2016
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Is there anything more magical than the warm and inviting smell of snickerdoodle cookies? We think not 😉

We’re thrilled to share our healthy take on this cinnamon-sugar holiday classic! These vegan Chia Snickerdoodle Bites are just as soft, chewy and tasty as the classic recipe – we promise! The secret ingredient? Chia, of course! When chia is hydrated to the right consistency, it forms a gel that’s as thick and smooth as an egg. That makes chia a perfect egg replacement in baking! To replace one large egg, combine one tablespoon chia seeds with three tablespoons of room-temperature purified water. You’ll see just how Magical chia can be after tasting these yummy treats!

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Ingredients

Cookies:

  • ½ cup room-temperature organic vegan butter (we used Earth Balance!)
  • ¾ cup organic white granulated sugar
  • ½ tsp. organic vanilla extract
  • 2 “chia eggs” (2 Tbsp. Mamma Chia Organic White Chia Seeds + 6 Tbsp. room-temperature purified water)
  • 1¾ cup organic unbleached all-purpose flour
  • 1 tsp. cream of tartar
  • ½ tsp. baking soda
  • ¼ tsp. pink Himalayan salt

Coating:

  • 2 Tbsp. organic white granulated sugar
  • 2 tsp. organic ground cinnamon

Instructions 

  1. In a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes until a gel forms. This creates the “chia eggs.”
  2. Preheat oven to 400°F.
  3. Place the butter and sugar in a medium mixing bowl. Using a hand-held electric mixer (or stand mixer), beat on medium-high with the whisk attachment until light and fluffy, about 2-3 minutes. With mixer on medium speed, add in “chia eggs” and vanilla extract and beat until fluffy again, scraping the sides as necessary.
  4. Combine the flour, cream of tartar, baking soda, and salt in a medium mixing bowl and mix well. Add to the wet ingredients and gently stir in with a large spoon until everything is mixed well.
  5. Combine the 2 Tbsp. sugar and 2 tsp. cinnamon in a medium bowl. Take 1 Tbsp. of dough and roll in your hands to make a smooth ball. Roll the ball in the cinnamon sugar mixture until evenly coated. Place on a baking sheet lined with parchment paper about 2 inches apart.
  6. Bake for 8-10 minutes, until puffy. They should be cracked on the edges, but still very soft.
  7. Let cool for 10 minutes, and enjoy!