I like to use a jug or
jar with a tight fitting lid so I can occasionally give it a shake — the chia seeds will tend to sink to the bottom, and a good shake now and then will ensure they get dispersed evenly.
You can, then, transfer the mixture to
jars with tight fitting lids and store them in the refrigerator.
Transfer remaining to a glass
jar with a tight fitting lid and refrigerate for up to 1 month.
Use a high grain alcohol and a glass
jar with a tight fitting lid.
In
a jar with a tight fitting lid combine the oil and vinegar.
Place all of the vinaigrette ingredients in
a jar with a tight fitting lid, and shake - shake - shake.
Combine ingredients in
a jar with a tight fitting lid.
Combine the ingredients, milk, chia seeds, cinnamon and vanilla, for the Basic Chia Pudding in
a jar with a tight fitting lid and shake vigorously.
Transfer the coconut milk to a glass
jar with a tight fitting lid.
Cover
the jar with a tight fitting lid, and shake well or stir to combine.
Toss all dressing and salad ingredients (minus the romaine) into a bowl or
jar with tight fitting lid and shake well to mix.
In
a jar with a tight fitting lid, add the cashew butter, warm water, lemon juice, garlic, dijon mustard, capers, nutritional yeast, and olive oil.
Allow the mixture to cool slightly and pour everything into a glass
jar with a tight fitting lid.
To prepare, use a glass
jar with a tight fitting lid.
Transfer to grolsch style bottles or
jars with tight fitting lids and allow to ferment for several days at room temperature.
In a small
jar with a tight fitting lid, combine coconut oil, vinegar, lime juice, honey, ginger, paprika, and a bit of salt and pepper.