Page 75 - Prevention - USA (April 2020)

COCONUT-CHIA
PUDDING
ACTIVE 5 MIN.
TOTAL 5 MIN. PLUS CHILLING
MAKES 3 CUPS
½ cup black chia seeds
3 Tbsp agave syrup
2 tsp pure vanilla extract
Kosher salt
1 14-oz can coconut milk,
shaken
1 cup almond or other
nondairy milk
Fresh berries and
pepitas, for serving
In a large bowl, combine
chia seeds, syrup, vanilla,
and ⅛ tsp salt, making sure
there are no clumps. Whisk
in coconut and almond
milks. Transfer to a jar, cover,
and refrigerate at least
2 hours. Serve topped with
fresh berries and pepitas.
NUTRITION (per ½-cup serving):
253 cal, 4 g pro, 17 g carb, 7 g fiber,
7 g sugars (7 g added sugars),
19.5 g fat (12.5 g sat fat), 0 mg chol,
79 mg sodium
CHIA-MANGO ROLL-UPS
ACTIVE 15 MIN.
TOTAL 1 HR. 45 MIN.
PLUS COOLING
MAKES 10 ROLLS
3 cups diced mango
(from 2 large mangoes)
2 Tbsp honey
1 Tbsp fresh lime juice
2 Tbsp white chia seeds
1. Heat oven to 250°F. Line baking sheet
with parchment paper.
2. In blender, puree mango, honey, and lime
juice until almost smooth; stir in chia seeds.
3. With an offset spatula, spread evenly
onto prepared sheet into roughly 10- by
15-in. rectangle.
4. Bake until no longer very sticky but still
slightly tacky to the touch, 1¼ to 3 hours.
Transfer pan to wire rack and let cool
several hours or overnight to soften.
5. With kitchen shears, cut fruit (and
parchment) into 1½-in. strips, trimming
sides if desired, and roll up for storage.
Can be stored at room temperature in
airtight container up to 1 week.
NUTRITION (per roll): 53 cal, 1 g pro, 12 g carb,
1 g fiber, 10 g sugars (3.5 g added sugars), 1 g fat
(0 g sat fat), 0 mg chol, 1 mg sodium