Rice & Quinoa Breakfast Pudding

Suggested Piece: 2 Qt. Saucepan/Small Skillet

Ingredients
2/3 c. quinoa
½ c. long grain brown rice
3-4 c. almond milk, unsweetened
1 tbsp. chia seeds
1 tbsp. + 1 tsp. honey
1 tbsp, + 1 tsp. unrefined organic brown sugar
1 ¼ tsp. salt
1 tbsp. vanilla extract, or more to taste
3 tsp. pumpkin pie spice

Directions

Pour the quinoa & rice into saucepan. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle — use the crease on the palm-side of your finger. Cover with lid and cook over medium heat until Vapo-Valve™ clicks rapidly, then reduce heat to low for approximately 20-30 minutes. Meanwhile combine almond milk, chia seeds, honey, brown sugar, salt, vanilla, and pumpkin pie spice in separate bowl; allowing chia seeds to expand in milk mixture. Stir in milk mixture with cooked quinoa and brown rice. Serve immediately! 

Strawberry Coconut Chia Pudding

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
1 can full fat coconut milk or cream
1/4 c. erythritol or xylitol (ground fine to dissolve easier)
1/2 c. chia seeds
12 organic strawberries (washed, stemmed)

Directions
Blend coconut milk/cream, erythritol/xylitol, organic strawberries until smooth. Pour into 3.5 Qt Insulated Bowl. Add chia seeds and whisk well to incorporate. Let thicken and gel in fridge for 2-4 hours. Serve chilled. Can add sliced strawberries on top.