chia seed "tapioca" pudding

No, not what you spread on a molded clay figure of kermet the frog and wait for a mass of green fuzz to grow. Chia seeds have been around for a long, long time. I first heard of them when I did a short stint at Kimberton Whole Foods. One of my co-workers would add them in her smoothies to boost her fiber intake. Like flax seeds, they are rich in the omega fatty acids that we never get enough of.

Check out the below link to a blogger who can give great info on these seeds... they may just be the next new buzz in health food circles... soon to leave flax seeds in their dust. Don't you want to be one of the first people to mention these exotic seeds.
So, I saw a photo of this tasty mix on line (this is my photo) but no other details other than a chia seed "tapioca" and it sent me on a search for details. I love puddings but they don't have too much nutritional value. The chia seed spin on things makes this a healthful treat and is vegan, raw, gluten & dairy free. It is easy to prepare as you do not have to fire up the stove. Don't make too much because if it sits in the fridge longer than 3 or 4 days the seeds give it an astringent flavor that is hard to get off your tongue...unless you eats loads of chocolate and swedish fish and wash it down with some red wine. Also keep in mind, like several raw food recipes, nuts are full of fat and calories, you need to be mindful of the amount you eat!

• 1 cup cashew cream (1/2 cup raw cashews powdered in coffee grinder then "creamed" in a blender with water until desired consistency)
• 1/2 cup water / non dairy milk
• 1 tsp vanilla
• 5 T chia seeds
• 1 tsp agave, optional. you may like it less sweet. taste first you, can always add as much or little after it gels.

Put all the ingredients in a jar/container and shake it up to blend it. Let it sit at least 4 hours to "gel" and then enjoy! I like mine topped with fresh fruit.

Get creative with this. I'm sure you can make a chocolate version...coconut cream/water...orange blossom water...
http://foodsforlonglife.blogspot.com/search/label/CHIA%20SEEDS

summer peach pie...on a snowy valentines day

I was leery to give this a try. A passion of mine is sweet, juicy summer peaches and if this did not work the waste of peaches would have brought tears for the loss of what could have been enjoyed in season. I was told this could not be done so I had to dig through my old cookbooks and found this in the Farm Journal. I must share my success with you! I must confess a shortcut...prepared pie crust that was taking up space in the freezer and had to be used...and easily sacrificed if it did not work. This pie recipe requires, obviously, that it be prepared when local peaches are in season. The photo is off the filling out of the freezer before being baked. http://www.weaversorchard.com/

4 quarts of peaches, peeled and sliced (9 lbs)

3 1/2 cups raw sugar (turninado or demerara)

OR

2 cups agave syrup

1/2 cup tapioca, grind to a powder in your blade coffee grinder (I have a spare for non-coffee grinding. If you must use one designated for coffee process with some toast to "clean" the coffee oils up...you don't want a hint of coffee in your peach pie)

1/4 cup fresh lemon juice

1 tsp salt

prepare for freezing by lining 4, 9" pans with aluminum foil and then a layer of plastic wrap.

combine all of the ingredients. scoop the pie filling evenly between all 4 pans. cover completely and freeze. when they are frozen to the form of the pan you can then remove the filling and store for a chilly day. make sure the filling is wrapped well and freeze for up to 6 months.

to bake : preheat the oven to 425. remove the foil and plastic wrap and drop the unthawed filling into uncooked pie crust. I used an oatmeal crumble topping but use whatever you like (dough, crumb...nuts...sprinkle with nutmeg...). Bake for approximately 1 hour and 10 minutes or until bubbly. cool for a bit

tip: I found that if I wrap aluminum foil under the pie pan and leave enough to wrap around the edge of the crust it prevents the crust from burning (sometimes the crust cooks faster that the pie)