Handful of fresh fruit (berries, kiwi, banana slices)
Small handful of nuts or seeds (almonds, walnuts, or sunflower seeds)
A drizzle of L-Spread or almond butter (optional)
Ground cinnamon (optional)
INSTRUCTIONS
In a bowl or jar, mix chia seeds with almond milk, maple syrup, vanilla extract, and a pinch of sea salt
Stir well to ensure the chia seeds are evenly distributed
Let sit for 5-10 minutes to prevent clumping
Cover and place the mixture in fridge for at least 2 hours, or overnight (for a thicker pudding)
Spoon the chia pudding into a bowl
Top it with fresh fruits (e.g. berries, banana, or kiwi)
QUICK INSTRUCTIONS:
If you joined this morning’s session, I promised to share my chia pudding recipe—here it is! – Melanie
2 tablespoons chia seeds ½ cup almond milk or unsweetened milk of choice 1/2 tsp of vanilla extract 1 tablespoon maple syrup, optional Handful of sunflower and/or pumpkin seeds Strawberries or other fruits for topping Mix all ingredients (except the strawberry or other fruit toppings) together in a Tupperware. Stir well. Let sit overnight (or for at least 4 hours). Enjoy in the morning with some fresh fruit!
1/2 lb of organic natto-specific soybeans (from Laura Soybeans)
Natto starter
Water
DIRECTIONS
Wash soybeans until water is clear
Drain, and add water 3:1 ratio
Soak soybeans overnight (16-24 hours)
Remove any skin or bad beans
Transfer beans to Instant Pot, and cover with 1″ water over beans
Pressure cook on “bean mode” for 30 minutes, Natural release 15 minutes. Let cool for 20 minutes (temp drops from 175° to 130°)
Sterilize glass bowl, rice bowl, chopsticks, and spoon in boiling water
Drain soybeans, saving some broth
Place soybeans in glass bowl, stir in 1 spoon of Natto, mix well, add 2 Tbsp of broth, stir more
Cover bowl with plastic wrap, and punch holes with sharp knife, push down to make contact with soybeans. Then cover bowl withe a second layer of plastic wrap, to trap air between the two layers.
Add some water to bottom of the incubator to form humidity
Place bowl on trivet in the Brod & Taylor bread proofer
Set the temperature to 99°F for 12 hours (the bean temp is 10-15° warmer than the air temperature shown on the bread proofer
Set temperature to 94°F for next 8-10 hours
It is done fermenting in the incubator when a film forms on the surface and sides of the natto, and a pungent odor is noticed.
Leave at room temp a couple of hours to cool.
Continue fermenting in fridge for 3-5 days to mellow for best flavor.
Freeze what cannot be consumed within a few days
Season with soy sauce or soup base before consuming.
Toast the pecans 4-5 minutes. Remove from heat and rough chop them
Arrange the arugula across a large serving platter (or bowl). Sprinkle the chopped pecans and crumbled feta over the arugula. Fan the slices of pear and apple and arrange them across the salad in sections (see photo). Sprinkel all over with fresh pomegranate arils.
To prepare dressing, combine all the ingredients and whisk until blended. Taste, and if not zippy enough, add another teaspoon of vinegar.
Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When ready, drizzle the ginger dressing lightly over the salad.
Okinawan sweet potatoes (also known as Hawaiian sweet potatoes) are said to contribute to longevity, in addition to being delicious. It has a buff colored skin, and purple flesh; with a delicate, sweet taste.
