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Read about buy topamax without prescription (Reglan, Reglan ODT, Metozol ODT, Octamide, Maxolon discontinued), a drug used to treat heartburn, diabetic gastroparesis, and The seeds can be consumed either in their original form or even ground into a fine flour, but their consumption in the form of seeds is a rather popular choice. Chia seeds can be eaten dry by sprinkling them over cut fruit or salad, or you can add a spoon full to smoothies, milk, cereal or juices. Adding them to any liquid gives them that wonderful spongy gelatinous texture, which is rather fun to eat, I must admit.
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4 tsp chia seeds
2 tsp basil seeds
For the fruit compote:
1/4 cup strawberries
2 tsp sugar
1 tsp cinnamon powder
For the nutty crunch:
1/2 cup cornflakes
1 tbsp toasted quinoa
1 tbsp slivered almonds
1 tbsp slivered pistachios
2 tbsp sugar
2 tbsp water
A pinch of salt
see. 241,650 likes · 1,360 talking about this. A community of former allergy “muddlers” who found allergy relief thanks to ZYRTEC®. Acerca de... Instructions:
For the almond milk:
- Soak the almonds for 24-36 hours.
- Drain the water from the almonds and rinse them well under cold running water. Do not remove the skins.
- Combine the soaked almonds along with a cup of water (you can add a teaspoon of honey or sugar for some added sweetness) in a blender. Blitz the almonds and water on high speed until the almonds have reached a meal like texture. And you are left with a nutty milky liquid.
- Place a piece of muslin in a sieve and run the blended liquid through it, to get rid off any bits of ground almond.
- You can store the drained almond milk in a glass bottle for up to 3 days in a refrigerator.
For the fruit compote:
- Cut the apple, plums and strawberries into tiny bite-sized pieces, and place them in a heavy bottom sauce pan.
- Add the sugar and cinnamon along with 2 tbsp of water to the fruit and place the sauce pan on medium heat.
- Use a wooden spoon to combine all the ingredients well, and allow it to simmer on medium low heat, stirring occasionally.
- Once the fruits have broken down and the mixture has thickened, remove the sauce pan off the heat and transfer the compote into a glass bowl and set aside to cool down.
For the crunchy nutty granola:
- Combine equal parts of sugar and water in a deep sauce pan on medium heat, and allow the mixture to come to a boil. Once the mixture has achieved a syrup like consistency, turn the heat to low.
- Add your cornflakes, slivered almonds and pistachios along with some toasted quinoa and a pinch of salt to the syrup, use a wooden spoon to incorporate all the syrup into the dry ingredients.
- Continue to stir the granola mixture on medium high heat for about a minute, take it off the heat and transfer it onto a a plate. Use a fork to spread out to mixture so as to avoid the formation of any sugary clumps.
Assembling your pudding in mini jars:
- Spoon a tablespoon of chia seeds along with a teaspoon of basil seeds into each jar, and pour the almond milk over the seeds, leaving about a fourth of an inch from the top. Keep the jars aside for about 20-30 minutes allowing the seeds enough time to absorb the milk and develop a sticky gelatinous coating.
- Spoon over a generous helping of the previously prepared fruit compote onto your now stable pudding mixture of the seeds and almond milk.
- Finish it off with a a teaspoon of the nutty granola, and serve chilled.