Blueberry Pomegranate Chia Smoothie

This smoothie is not only delicious, but it contains blueberries, pomegranate juice, greek yogurt, and chia seeds making it high in protein and antioxidants too.  

This recipe uses gelled chia seeds (directions below) which need to be made ahead.  I like to make a big batch of chia seed gel each week to keep in the fridge so we can make our own smoothies and chia seed drinks (like these) whenever the mood strikes.  

Fresh blueberries - considered a "super food" and they happen to be my favorite berry - Yum!

Plain greek yogurt - full of protein.

Pomegranate juice - full of nutrients and antioxidants.

Blend until smooth.

Chia seed gel - full of nutrients, fiber, protein, and antioxidants.  Super great stuff!

One part blueberry, pomegranate, greek yogurt mixture and one part chia seed gel.

Stir together and Enjoy!

Items used to make this recipe:

(affiliate links)

• chia seeds https://amzn.to/3fK3faM

• pomegranate juice https://amzn.to/2yFNZve

• nutribullet https://amzn.to/2xUbvnB

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Blueberry Pomegranate Chia Smoothie

makes 2 servings

Printable Recipe

Ingredients

• 1/2 cup blueberries (fresh or thawed)

• 1/2 cup plain greek yogurt

• 1/4 cup pomegranate juice

• gelled chia seeds (recipe below)

Directions

1. In a personal blender, combine blueberries, greek yogurt, and pomegranate juice; blend until smooth.

2. In 2 tall glasses stir together one part blueberry mixture to one part gelled chia seeds.

Note

• To make 1 cup of chia seed gel, combine 3 tablespoons chia seeds and 1 cup water, stir occasionally for about an hour, then store in the fridge for several hours until the seeds absorb all the water - this usually takes a few hours.   

• I like to make a big batch of chia seed gel each week to keep in the fridge so we can make our own smoothies and chia seed drinks (like these) whenever the mood strikes.

Cold Ume Somen - Soba-Style

When one of my daughters visited Japan, she brought home a package of pink noodles (ume somen). Traditionally, they're drizzled with a spicy dressing and served cold on very hot days.  The noodles, which get their lovely color from plums, have a delicately sweet flavor which pairs so nicely with the spicy dressing.  The noodles are hard to find in the US, but if you come across them, do yourself a favor and grab several packages.  If you can't find them, you can make the same tasty dish by substituting white somen or buckwheat soba noodles.  

Bring salted water to a boil.

Aren't these noodles awesome looking?  I adore them.  I need more of them!

Boil, stirring occasionally, like any other pasta, but keep a close eye on them because they cook very quickly.  

Drain and rinse in cold water to stop the cooking process.

Check it out - the pasta water turned pink!

Toss with spicy dressing, shopped cilantro, chopped scallions, and sprinkle with a few sesame seeds.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• mandolin slicer https://amzn.to/2LGN82X

• pink somen noodles https://amzn.to/2Yxv5hf

• somen noodles https://amzn.to/2JCD4Fo

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Cold Ume Somen (Japanese Plum Noodles)

makes 4 servings

Printable Recipe

Ingredients

• 8 ounces Ume Somen (plum noodles) or white somen or buckwheat soba noodles

• 1/3 cup unseasoned rice vinegar

• 1/3 cup canola oil

• 1 tablespoon Sriracha (hot chili sauce)

• 1 tablespoon toasted sesame oil

• 1 teaspoon granulated sugar

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 cup fresh cilantro leaves, loosely packed

• 3 scallions, thinly sliced

• sesame seeds for garnish

Directions

1. Cook noodles in boiling salted water for 3-4 minutes, stirring frequently, until al dente. They should be soft enough to eat, but not get mushy.

2. Rinse noodles in cold water and drain well.

3. Place noodles in a large bowl and toss with a drizzle of canola oil to prevent them from sticking together.

4. In a medium bowl, make dressing by whisking together rice vinegar, canola oil, sriracha, toasted sesame oil, sugar, salt, and pepper.

5. Pour dressing over noodles, vegetables, cilantro, and scallions; toss well to coat. Serve immediately.

Note 

• You can add thinly julienned vegetables if desired (4 cups thinly julienned vegetables (carrots, radishes, zucchini, cabbage, snow peas, cucumbers, bell peppers, etc).