Happy Holidays!

Season's Greetings words over a mason jar filled with a chia seed pudding.

Wishing you a holiday season that sparkles with good health, radiates with positivity
and shines with moments of joy!

Cheers to you and your loved ones
for a prosperous new year!

from UC Davis College of Agricultural
and Environmental Sciences

Homemade chia seed pudding, packed with essential nutrients, can be a delightful addition to your winter or holiday menu! This simple dish was created from a recipe provided by Healthy Aggies, a student group at UC Davis that provides free, evidence-based nutrition information to students and the campus community. Their mission is to promote healthy habits and share ways people can live a balanced life during college and beyond.

RECIPE: Quick and Easy Chia Seed Pudding

INGREDIENTS:

2 tbsp. of chia seeds

½ cup of milk (oat milk, almond milk, etc.)

1 tsp. of vanilla extract

½ to 1 tsp. of cinnamon

Assorted fruits and berries (orange, cranberries, pomegranate, etc.)

Honey

Coconut chips

INSTRUCTIONS:

1. Add chia seeds and your choice of milk into a glass container with a sealable lid. 2. Add in vanilla extract and cinnamon and mix until well combined.

3. Leave in the refrigerator overnight or for at least 4 hours.

4. Once the pudding is set (chia seeds should absorb all the liquid), mix well again. 5. Top with fresh berries, coconut chips and a drizzle of honey.

This simple dish was created from a recipe provided by Healthy Aggies, a student group at UC Davis that provides free, evidence-based nutrition information to students and the campus community. Students studying clinical nutrition in the College of Agricultural and Environmental Sciences hold consultations, drop-in hours on campus and distribute a monthly newsletter to promote healthy habits and share ways people can live a balanced life. Chia seed pudding can be enjoyed for breakfast, as a snack or a nutritious dessert. Chia seeds are rich in health-boosting fiber, protein and antioxidants.

Learn more about Healthy Aggies

Peer nutrition counselors with Healthy Aggies; (L-R) Yiman Li, Amare Tolosa Sabillo, Lorelei Kilmer and Wendy Liang.

Wendy Liang, senior majoring in clinical nutrition, is a nutrition peer counselor with Healthy Aggies, a student group that provides free nutrition information to students and the campus community.

Wendy Liang, a senior majoring in clinical nutrition, chats with students who stopped by her table in the ARC lobby.

CA&ES Recipe Box

RECIPE: UC Davis Roasted Tomato Sauce

Makes 2 quarts

INGREDIENTS:
5¼ fluid ounces of extra virgin olive oil
5¼ fluid ounces Canola oil
¼ pound peeled garlic cloves
¾ cup peeled, coarse ground tomatoes (canned)
1¼ cup heavy puree ground tomatoes (canned)
1 tsp sugar
1 tsp salt
3½ pounds Roma tomatoes
½ ounce basil (stem on)

PREPARATION:

Preheat oven to 350 degrees. Finely chop garlic and basil leaves. Lightly puree with a small portion of oil.

Wash Roma tomatoes, place on sheet pan, and roast for up to 50 minutes. You want to lightly color the tomatoes. The skins should start to peel off, and juices in pans should not brown or dry up. Cool tomatoes. Puree cooked tomatoes.

TO MAKE SAUCE:

1. Place oils in a medium sauce pan with pureed garlic and chopped basil. Turn heat on medium high. Stirring occasionally, slowly heat oil to infuse

garlic and basil into oil; can take 10-20 minutes. Garlic should be lightly browned, and lightly frying in oil; do not overcook garlic to avoid bitterness. Remove from heat, stir for a couple of minutes.

2. Carefully add cooked pureed tomatoes and both canned tomatoes to hot oil, garlic and basil. Stir, return to medium heat and add salt and sugar.

3. Stir occasionally, and slowly bring sauce up to a simmer to infuse flavors. Adjust salt and sugar as needed. Enjoy with your favorite pasta and finish with a drizzle of Gunrock olive oil.

RECIPE: Fried Jalapeño Poppers

INGREDIENTS:

Peppers:
8 Fresno chili peppers, cut in half lengthwise and hollowed out

Cheese filling:
8 ounces cream cheese, softened
1 cup parmesan cheese
1 cup shredded cheddar cheese

Also needed:
1 quart vegetable oil (for frying)

Flour mixture:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika (optional)
1/2 teaspoon cayenne pepper (optional)

Egg mixture:
2 large eggs
2 teaspoons water

Breadcrumb mixture:
1 cup Panko

INSTRUCTIONS:

In a large bowl, mix cream cheese, parmesan cheese and cheddar cheese. Shape mixture into balls slightly larger than 1-inch (you should get about 16). Fill jalapeno peppers with cheese

mixture. Place on a baking sheet lined with parchment paper and freeze for 30 minutes. In

a bowl, whisk together flour, salt, paprika and cayenne. Set aside. In a second bowl, whisk together eggs and water. Set aside. In a third bowl, mix panko and salt. While the oil heats, dip the stuffed peppers in flour, coat in egg mixture and then coat in breadcrumb mixture. If oil is not ready, place them in the refrigerator to chill. Fry in two to three batches for about 2 minutes or until golden. Remove with a slotted spoon and place on a paper towel.

Happy Holidays!

Wishing you a holiday season that sparkles with good health, radiates with positivity
and shines with moments of joy!

Cheers to you and your loved ones
for a prosperous new year!

from UC Davis College of Agricultural
and Environmental Sciences

Faculty and Staff

Other Resources

Giving

Happy Holidays!

Wishing you a holiday season that sparkles with good health, radiates with positivity and shines with moments of joy! Cheers to you and your loved ones for a prosperous new year!

from UC Davis College of Agricultural and Environmental Sciences

Wishing you a holiday season that sparkles with good health, radiates with positivity
and shines with moments of joy!

Cheers to you and your loved ones
for a prosperous new year!

from UC Davis College of Agricultural
and Environmental Sciences