Strawberry Basil Jam


2 1/2 tbsp Natierra Chia Seeds
2 cups strawberries
1/3 cup basil leaves
1/4 cup water
3 tbsp agave

-Wash the strawberries, cut off their stems and then cut them in half.
-Put all ingredients in a blender and plus until the chia seeds are slightly ground and you have a jam like consistently. Add more water if the mixture is too thick.
-NOTE: If you prefer jelly, simply add less water and blend longer.

With Soul, Heather

Vegan French Toast with Coconut Whipped Cream

Serves 6


1 1/2 cup almond milk
1 tbsp Natierra chia seeds, ground
1 tbsp flaxseed meal
2 tsp vanilla extract
1 tbsp ground cinnamon
1 tbsp agave
coconut oil
12 slices of whole grain or sprouted bread

Whipped Cream:
2 cans coconut milk
10 drops of stevia or 1 tbsp agave


-First grind the chia seeds until they form a flour-like mixture. Then mix together the almond milk, chia seeds, flaxseed meal, vanilla, cinnamon, and agave in a large bowl. Let the mixture rest for at least 10 minutes or until it thickens a bit.
-Heat a large skillet over medium-high heat. Once hot, add just enough oil to coat the pan.
-Completely coat the bread slices in the milk mixture and place them on the skillet. Cook for 3-4 minutes or until golden brown. Flip the toast and cook an additional 3-4 minutes. You may have to cook several batches depending on the size of your pan.

Whipped Cream:
-Place the cans of coconut milk in the fridge overnight. This will help separate the coconut cream from the milk.
-Open the cans and scoop out the thick coconut cream into a medium bowl along with 1 tbsp of the liquid. Save the remaining liquid, it will be great for smoothies!
-Add stevia or agave to the bowl and use a mixer to whip the cream. Continue mixing until light and fluffy. Adjust sweetness to taste.

PS: To serve, place 2 pieces of toast on a plate. Top with your favorite fruit (I used figs, blueberries, and bananas) and a dollop of whipped cream. You may have some whipped cream left over, feel free to use it in your coffee.

With Soul, Heather

Chewy Goji Berry Granola Bars

2 ½ cups old fashioned rolled oats
½ cup whole raw unsalted almonds, coarsely chopped
½ cup whole raw unsalted cashews, coarsely chopped
½ cup honey
1/3 cup coconut oil
2 tablespoons packed brown sugar
½ teaspoon vanilla extract
½ teaspoon Pink Inka salt
½ teaspoon cinnamon
½ cup goji berries, coarsely chopped
½ cup milk chocolate covered goji berries
¼ cup dark chocolate covered chia seeds

-Preheat oven to 350 degrees F. Line an 8 or 9inch square pan with foil and lightly grease with coconut oil.

-Add oats, almonds, and cashews to a large baking sheet and toast in oven for 5 minutes. Stir to ensure even toasting, then bake for 5 more minutes.

-Meanwhile, melt honey, coconut oil, brown sugar, vanilla extract, pink inka salt, and cinnamon in a small saucepan over medium heat. Stir and continue to heat until sugar is dissolved and all ingredients are thoroughly combined.

-Add oats and nuts to a large bowl and pour honey mixture over top. Stir to combine, ensuring that all oats and nuts are thoroughly coated. Allow to cool for a few minutes, while chopping goji berries. Once the oat mixture is no longer hot, add goji berries and mix. Add in milk chocolate covered goji berries and mix again. They will likely start to melt a little but that’s ok, it will act as glue to help hold the bars together.

-Pour mixture into prepared square pan and press down hard. Continue pressing until the mixture is firmly pushed into the pan. It helps to use the bottom of a 1 cup measuring cup to form a flat surface to push down. The firmer you push now, the more the bars will stick together, so don’t be shy about using some muscle! After the bars are firmly pushed together in the pan, sprinkle the dark chocolate covered chia seeds over top. Use a rubber spatula to push them gently onto the top of the bars.

-Cover and refrigerate for at least two hours. After they are thoroughly cooled, remove from pan using the edges of the foil, and cut into bars. Store in an airtight container for up to one week. For softer bars, store at room temperature; for harder bars, store in the fridge.

With Soul, Andrea

Chia Oatmeal

8 tbsp of oatmeal
1 tbsp Chia Seeds
12 tbsp of water
Top with fruit

Simply add Himalania chia seeds with your favorite oats and top with fruit.

Shelled Hemp Seed & Almond Granola

1/2 cup Himalania Shelled Hemp Seeds
2 cups of Granola
1 cup of skimmed milk

Simply add Himalania shelled hemp seeds with your favorite Granola and a splash of milk

Chia Cacao Smoothie

1 banana, sliced from frozen
16 tbsp almond milk
1 tbsp of cacao powder
1 tbsp of Himalania Chia Seeds

Put all the ingredients into a blender and mix. Serve immediately.