Who knew that having two smoothies per day could bring so many health benefits?! And in ONLY 21 DAYS!! đ
âŁâŁSo, how does it work? Check the link and take the âĄď¸ “21 smoothie diet challenge”
This mixture makes a super refreshing drink, perfect for enjoying first thing in the morning, or pre or post-workout when you may need a little more hydration in your body.
Make a batch of this lemon-infused chia water and sip throughout the day for a happy belly.
đ How to make Lemon Chia Water?
Super easy.
To make chia water simply soak 1 tbsp of chia seeds in 2 cups of water for 10-20 minutes. The longer you leave it, the more water the chia seeds will absorb and the more gel-like they will become.
I like to add lemon or lime juice to mine as it is anti-inflammatory and gives the water a great flavor without the need for sugar.
You can add ½ to 1 teaspoon of honey or maple syrup if you want some sweetness in there too.
Chia water can be made in advance and stored in an airtight container in the fridge for the week. The seeds will clump so just give it a really good shake before drinking.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
âŁ
â
Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
â
Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
â
Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
â
Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
