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Maple Chia Drizzling Cream

June 4, 2018

 

 

 

So as many parents already know, asking an imaginative 4 year old an open ended question usually elicits a hilarious response. Tomorrow is my daughter’s 4th birthday, so I asked her this morning what special thing she’d like for breakfast. Her response? “Whipped cream.”

I don’t have heavy cream, and I don’t want to load her with sugar, but I want to fulfill her wish, so I improvise. Organic half n half, chia seeds, maple syrup, vanilla, and a touch of salt make up this pretty tasty whipped “drizzling cream”, which she loved drizzling over her [whole wheat] pancakes and berries/watermelon. I definitely plan to either make a full cream version so it’ll thicken up the way whipped cream is supposed to (the chia seeds helped with consistency), or try coconut milk. The vanilla and maple syrup give it a tasty sweet flavor. You can either shake for a while in a jar, or use an immersion blender - either way, it takes about 20 minutes to thicken up (some people wait in line for toys on Black Friday, I shake a bottle for 20 minutes to give my baby her whipped cream!)

 

Benefits of chia seeds!  

 

Recipe:

  • 1 cup organic half n half (heavy cream if you want it thicker - actual whipped cream)

  • 1/2 tsp real vanilla extract

  • 2 tsp real maple syrup 

  • a couple grinds of sea salt

  • 1 tbsp chia seeds

 

  • An immersion bender or jar with lid

 

Directions:

Pour all ingredients into a deep jar and either blend with an immersion blender, or shake vigorously with the lid on, for about 20 minutes. Voila! 

 

 

 

 

 

 

 

 

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