Heart Healthy Chia Seed Pudding

Pudding doesn’t have to come out of a package (we’re talking to you, Jell-O) or contain loads of sugar and empty calories. Just ask Tiana Hill, a wellness coach and yoga instructor at Floo-id Yoga whose been whipping up chia seed pudding since before the tiny superfood was cool. “About four years back, a family member developed a serious heart condition and so I was on the hunt to find foods that were heart healthy and tasted good – and that’s how I stumbled on chia seed pudding,” says Tiana. The recipe fit the bill and more. Chia seeds aren’t only heart healthy, they’re packed with bone-building calcium, iron and fiber. Over the years, Tiana has tweaked and simplified the recipe, and turned it into a family favorite – and you can too!

Recipe: Tiana’s Chia Seed Pudding
Chia seed pudding not only tastes amazing, but it is good for us, so my family tends to have it on a weekly basis for breakfast or for a sweet treat!

Chia Seed Pudding (serves 4)
Ingredients:
2 cups unsweeted almond milk
2 tablespoons agave
1/2 cups chia seeds
1 teaspoon vanilla
1 pint strawberries, sliced (about 2 cups)
1-2 bananas, sliced
1/4 cup shredded coconut
1/4 cup slivered almonds
Drizzle of agave (optional)
Dollop of coconut whipped cream or Greek yogurt (optional)

Directions:
1. In a medium bowl, gently whisk almond milk, 2 tablespoons agave and vanilla until combined. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they’ve settled, cover and refrigerate overnight, or until the pudding has set (at least 4 hours).
2. Before serving, stir the pudding to make sure there are no clumps. Spoon the pudding into 4 bowls or glasses. Top with strawberries, bananas, coconut, almonds, a drizzle of agave and whipped cream. ENJOY!
Thanks to http://tianahill.com/2014/05/18/512/

What's on your bucket list?

Marija Andric, editor of Reminisce.com writes in April/May issue that "eating a slice of Jack Daniel's pecan pie at the Rock Springs Cafe in Arizona" is on her bucket list. Historic restaurant, delicious pie, Tastes & Treasures cookbook and strong supporters of the Historical League. What's not to like?

Jack Daniel's Pecan Pie  

recipe from Internet search. (not the same as Rock Springs Cafe)

 

Ingredients:
3 extra large eggs, slightly beaten
1 cup granulated sugar
2 tablespoons butter, melted
1 cup dark corn syrup
1 teaspoon pure vanilla extract
1/4 cup jack daniel whiskey
1/2 cup semi-sweet chocolate chips
1 1/4 cups pecan halves
1 10-inch deep dish pie crust

Directions:
Preheat oven to 375.
Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's; mix well.
Sprinkle chocolate chips over the bottom of the pie shell.
Add the pie mixture and pecans.
Bake at 375 degrees for 35-40 minutes.

Thank you letters to donors: Program to Donate Historymaker Books to Schools and Libraries

The Historical League is very grateful for the tremendous support of the Program to Donate our Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration to Schools and Libraries across Arizona. Margaret Baker, Zona Lorig and Ruth McLeod mailed the official Thank You letters to Historical League members, Historymakers, and friends of Arizona history.

Margarita Pie Individual Servings

Presentation is everything for food. . . well almost!  Zona Lorig created individual servings of Margarita Pie from Tastes & Treasures cookbook for a Celebration of Life for Donna Roe. The luncheon was a success and the "mini" pies were delicious.

Members make delicious lunches

Karolee Hess with Mediterrean Salad

Thanks to Mary Parker and Karolee Hess who made wonderful salads this year for our Historical League meetings.

Mary Parker with Asian chopped Salad

Donna Jenson Roe 1931-2014 "Celebration of Life"

Leaving us with wonderful memories and stories to tell, Donna did so much for the Historical League over the years. Her biggest accomplishment was as Cookbook co-editor but she was also editor of the Newsletter, Tour co-chair, Wallace & Ladmo Dinner co-chair, Two Girls from Globe Dinner organizer, Gala negotiator with hotels and so much more. Our luncheon at Sierra Bonita was joyful and filled with laughter.

She was colorful, talented, out-spoken and tireless. We miss her!

Zona Lorig, Ruth McLeod, Donna's daughter Pam Ehler, son-in-law Howard Ehler and son Chris Hixson

Lemon Souffle Pancakes

Guess what is on the menu at First Watch in Phoenix? The same wonderful pancakes as the Lemon Souffle Pancakes from Hassayampa Inn in Prescott. This recipe can be found on page 52 in Tastes & Treasures Cookbook. Make them at home or try them at your favorite restaurant.

Lemon Souffle Pancakes
Ingredients:
10 egg whites
10 egg yolks
¾ cup all purpose flour
3 cups ricotta cheese
2 tablespoons butter, melted
1/3 cup sugar
Grated zest of 1 ½ lemons
1 teaspoon salt
Vegetable oil


Directions:
Beat the egg whites in a mixing bowl until stiff peaks form. Combine the egg yolks with the flour, ricotta cheese, butter, sugar, lemon zest and salt in a bowl and mix well. Fold in the egg whites gently, leaving small portions of egg white intact.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 3 tablespoons of the batter at a time onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until brown. Remove the pancakes to serving plates as they brown, allowing three pancakes for each serving. Serve with fresh raspberries and raspberry syrup.
Serves 6 (makes 18 pancakes)