{Ch}ia…what’s that?

Recently more and more people have been asking about chia (CHEE-ah) seeds. You may wonder what they are and why they are so great. Chia seeds, native to Central and South America, look like poppy seeds. This superfood has great nutritional benefits with loads of protein and omega-3s. They also contain calcium, iron and magnesium. Sprinkle them on top of of any meal, add to a smoothie, muffin or dessert. We recently lowered our price by 50% (think permanent half-off sale), so stop by and pick some to try in the recipe below.

Little Scoops of News

We have loads of items arriving this week. Here are the new ones:  Himalayan pink salt, garlic and herb seasoning (for pork, chicken, beef & veggies), coconut palm sugar, cherry gelatin, gummi blue raspberries, and assorted Tootsie rolls. What is Himalayan pink salt and coconut palm sugar? More about the advantages of those next week. Also in our deli for the summer is The Country Cupboard’s Macaroni Salad. It’s delicious. Stop in and try some with Your Personal Sandwich. Cheese options this week are: bacon cheese, hot pepper or muenster.

What’s Special about June 26?

It’s National {Ch}ocolate Pudding Day! (So who knew that anyway?) But we’re using it as a great reason to have a chocolate pudding sale. Come in on Thursday and save 46¢ (6+26+14) on a bag of any type of chocolate pudding. Prefer to make chocolate pudding from a recipe. Try the one below with chia seeds.

 Strawberry Chia Muffins (12-15 muffins) 

2 cups flour (whole wheat works well)
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 to 1 scant cup of sugar (depends on your strawberry ripeness)
1 teaspoon vanilla
1/3 cup coconut oil, melted and cooled
1 1/2 cups diced strawberries
1 cup plain yogurt (if you can’t have yogurt, try applesauce)
1/4 cup milk (I used almond milk)
1 heaping tablespoon chia seeds

Preheat your oven to 350 degrees. Line muffin pans with liners or grease generously with butter or coconut oil. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together the egg and sugar until well-blended. Then gradually stir in the coconut oil. Mix well. Now stir in the plain yogurt. Slowly mix the dry and wet ingredients. Blend in milk until just combined. If your batter is too thick, you can add a little extra milk, but be careful to not add too much.

Gently fold in strawberries, reserving 1/4 to 1/2 cup for adding to top of muffins.

Pour (or scoop with a spoon) your batter into your muffin cups (approximately 12-15 muffins). Sprinkle the remaining strawberries on top.

Bake for 20 to 25 minutes in your preheated oven. Bake until your muffins are golden brown or a toothpick inserted into the center comes out clean. Allow muffins to cool in pan for a couple of minutes; then transfer to cooling rack to finish cooling completely.

 {Almost} Instant Chocolate Chia Pudding

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

3/4 cup unsweetened almond milk (or any milk)
4 large almond milk ice cubes (see note)
1/4 cup chia seeds
5-6 pitted dates, to taste
2-3.5 tablespoons cocoa powder (see note)
1/2 teaspoon pure vanilla extract, to taste
pinch fine grain sea salt or pink Himalayan sea salt

Fill an ice cube tray with almond milk. Freeze until solid. You can use leftovers in smoothies or for more pudding in the future!

To make the pudding: Add 3/4 cup almond milk into a high speed blender. Now add the rest of the ingredients, including the almond milk ice cubes.

Blend on the highest speed until super smooth. Enjoy immediately or chill in the fridge where it will thicken up even more.


Add the cocoa powder slowly to taste.

You will want around 12 tablespoons of almond milk ice cubes added to the pudding. For my tray, this equaled 4 large cubes.

You can skip the almond milk ice cubes and simply add a splash more almond milk. Chill in the fridge the old-fashioned way.

If your dates are firm, I suggest soaking them in hot water for at least 30 minutes before you begin. Drain well.

To turn this into a chocolate “frosty” add more ice cubes to make it super icy.

To make this nut-free, use a nut-free non-dairy milk of your choice.


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