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Chia seeds are an amazing source of calcium, a mineral that can be a little hard to get in sufficient quantities on a raw-food diet. Add sesame seeds and you’ve got more bioavailable calcium than virtually anyone would get in a bowl of dairy and cooked cereal! This recipe is adapted from the raw tapioca pudding that Tonya Kay tasted at a raw-food gathering in Texas.

Ingredients (serves 2-3)

• 1/2 cup sesame seeds, whole and unhulled
  
  
• 1 1/2 cups water
  
  
• 2-4 Tbsp agave nectar
  
  
• 1-inch vanilla bean
  
  
• 1/4 cup chia seeds
  
  
• 1/4 tsp cinnamon (or more, to taste)

Directions

• Blend the sesame seeds, water, agave, cinnamon and vanilla until smooth. Strain through a nut-milk bag. Add more agave if desired. Sesame seeds can be a bit bitter, but as the chia seeds absorb liquid, the pudding will be creamy and mellower.
  
  
• Stir the chia seeds in the sesame milk. Drink right away or set aside until thickened.

Note: Please share your favorite recipes with other readers by adding them in the Comments section below.

Joanna Steven is co-author with Tonya Kay of raw vegan nutritional analysis eBooks available at Kayos Market. She contributes to the Raw Divas and Raw Mom websites, has been published in Get Fresh! and writes her own blog.

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