The document is a cookbook called "Dining with Dysphagia" that contains easy to swallow recipes. It describes an Iron Chef style cooking competition hosted by NYU Steinhardt to identify recipes that are nutritious, textured, and tasty for people with dysphagia (difficulty chewing and swallowing). The cookbook contains 8 winning recipes from the competition including rosemary mashed potatoes, pumpkin soup, picadillo ground beef, and chocolate chia pudding. The goal is to make eating enjoyable for those with dysphagia by focusing on flavor, texture, and nutrition.
Cooking can be a great way to unwind after a long day. It can also be a fun family activity. We put together a few simple meals that put the yum in yummy.
Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.
Cooking can be a great way to unwind after a long day. It can also be a fun family activity. We put together a few simple meals that put the yum in yummy.
Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.
Made this for my Spanish students to teach them in English on how to make a pizza. Started from scratch with my roommates. Took pictures to capture every step.
Free cooking recipes for downloading and we sells recipes cookbook too. All kind of cooking-ware are on sales. Go to www.cookingwith-style to check it out.
Made this for my Spanish students to teach them in English on how to make a pizza. Started from scratch with my roommates. Took pictures to capture every step.
Free cooking recipes for downloading and we sells recipes cookbook too. All kind of cooking-ware are on sales. Go to www.cookingwith-style to check it out.
Evaluation of a patient with dysphagia: Difficulty in Swallowing.
Esophageal and Pre-esophageal causes.
-Abhinav Kumar, Kasturba Medical College, Mangalore
Prepared from book: "Diseases of Ear, Nose and Throat
Textbook by P. L. Dhingra" 6th Edition
https://books.google.co.in/books?id=0ByMBgAAQBAJ&lpg=PP1&pg=PA347#v=onepage&q&f=false
What is a dysphagia? What are the latest trends to deal with the case who has presented to you? This "Seminar Presentation" list some of the latest American College of Surgery guidelines, regarding the management of a case of dysphagia
This slide deck provides specific strategies and tips for writing creative copy with a primary focus on crafting online content. Topics include: audience, voice, the lead, headlines, "scrollers", and calls-to-action. This recommends free online tools that can help you enhance your content and convert.
This slide deck was originally used during a creative copywriting class at Syracuse CoWorks. Content is owned by Laura Riley (laura-riley.com).
Why zebra, and how do we do it? Well, it’s not about integrating everything under one roof, it's about having an integrated philosophy of creativity across everything that's offered.
We believe in collaboration, we believe in teamwork we believe in collective energy and cohesive strength we believe in being able to experiment, we believe in having an open mind we believe in honesty we believe in hardworking we believe in giving things a second chance we are open to new ideas and experiences we are open to change we are open to cross pollination we are open to things that do not exist yet we hate bureaucracy we do not like complicating things in fact most of our hard work goes into minimizing complications and obstacles that come in the way of great work beyond that advertising and creativity is simple.
As we say we do everything from z to a, in 1 and 0, so simple yet effective.
Judd Bagley, bitcoin expert, discusses the latest mystery involving the still-mysterious founder of Bitcoin. While founder's intent may be important to a product or program, Judd clarifies why the value lies in the actual process; not with the founder.
Mengenal writerpreneurship, yakni aktivitas kewirausahaan atau bisnis profesional yang berhubungan dengan passion tulis-menulis atau karang-mengarang tentang sesuatu hal yang berorientasi untuk mendapatkan keuntungan (benefit) dalam jangka panjang.
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Candida Diet - from candidaexperts.com
Candida Diet Recipes are to get you back to good health and maintain your energy to fight off candida imbalance
This mainly consists of eating a variety of vegetables, raw of possible, and less starchy veges
Candida diet ideally would mean that probiotic intake is higher
Instructions:
1. In a large skillet over medium heat, add in the extra virgin olive oil. Once hot,
add in the minced garlic. Cook for 1 to 2 minutes or until soft.
2. Add the chicken into the skillet. Cook for 10 minutes on each side or until the
chicken is cooked through.
3. Drain the excess oil from the skillet.
4. Season the chicken with the smoked paprika and light brown sugar.
5. Pour the red wine around the chicken. Cover and continue to simmer for 15 to
20 minutes. Baste the chicken with the wine mixture while it cooks.
6. Season the mixture with a dash of salt and black pepper. Remove from heat
and serve immediately.
Discover the Ultimate Keto Recipe Book! Dive into a world of mouthwatering low-carb creations designed to fuel your health journey. From savory meals to sweet treats, our keto recipes satisfy cravings while keeping carbs in check. Get ready to unlock a healthier, tastier you with these delicious keto dishes!
ULTIMATE VEGAN MEAL PLAN
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All you need is love. But a little vegan pizza now and then doesn't hurt
Food us an important aspet of our daily lives. That's why we've brought you our dialy meal plan of the best vegan meals from Monday-Sunday. Curating some of our favorite Vegan Recipes from different bloggers, this guide will make you fall in love with Vegan eating all over again!
Try our mouth-watering, healthy recipes for on the go breakfasts and at work lunches: It will help you to stay healthy and fit. Here is the link: https://info.horizonohs.com/en-ca/recipe-booklet-on-the-go-breakfast
Food
If you're looking for ways to start the vegetarian lifestyle, these great websites with vegetarian recipes can help!
http://www.gourmetrecipe.com
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Tried, tested, and perfected recipes that guarantee success.
Easy-to-follow instructions are suitable for both beginners and seasoned keto enthusiasts.
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Stunning visuals that will make your cooking experience even more delightful.
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Food Intolerance and Allergen Program (FIAP) Recipe and Menu GuideSarah Partch
The FIAP Recipe and Menu Guide is intended to provide the allergen cook with safe, allergy-friendly recipe ideas. The guide also saves the allergen cook time by listing ingredients by brand name or GFS (Gordon Food Service) reorder number. When presented with multiple products, the allergen cook can select the ingredient that is listed in the guide, rather than reading and analyzing multiple labels for allergens. The Recipe and Menu Guide includes a four week cycle menu, as well.
Ketogenic” is a term for a low-carb diet (like the Atkins diet). The idea is for you to get more calories from protein and fat and less from carbohydrates. You cut back most on the carbs that are easy to digest, like sugar, soda, pastries, and white bread.
Easy food to make at home for lunch: Quick and Delicious Meal IdeasDiechen
there are plenty of easy and delicious lunch options that you can make at home. Sandwiches, wraps, salads, pasta dishes, soups, stews, and stir-fries are all simple and nutritious options that you can customize to your liking. By making your own meals at home, you can ensure that you are using fresh and healthy ingredients, controlling the portions, and saving money in the long run.
Don't be intimidated by cooking - start with simple recipes and gradually work your way up to more complex ones. Experiment with different flavors and ingredients, and don't be afraid to make mistakes - cooking is all about learning and having fun.
So next time you're looking for a quick and easy lunch, consider making one of these simple dishes at home. Your taste buds and your wallet will thank you!
Pdf cookbook the best mandoline slicer delicious recipesRyaaaDina
Pdf cookbook the best mandoline slicer delicious recipes
The versatility of the mandoline slicer makes it a must-have tool for any kitchen.
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Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. Food is something
everyone should
be able to enjoy.
So when it comes to food that is both appetizing
and accessible, good eating shouldn’t be limited to
highbrow foodies. Now, “Dining with Dysphagia:
A Cookbook” makes the winning recipes from NYU
Steinhardt’s Iron Chef Dysphagia Challenge accessible
to all. The cookbook outlines eight diverse recipes
— all easy to follow and easy to swallow:
1. Rosemary Mashed Potatoes
2. Pumpkin Soup
3. Picadillo Ground Beef with Tomatoes, Olives,
and Raisins
4. Gefilte Fish with Beet-Horseradish Cream
5. Goat Cheese and Fig Jam Knife-and-Fork Burger
6. Vegetarian Squash Chili
7. Asian Chicken Meatballs
8. Chocolate Chia Pudding
During this cooking competition hosted by
NYU Steinhardt, contestants prepare food for judges to
identify recipes that maximize nutrition, texture, and
taste for people with dysphagia — the medical term for
chewing and swallowing difficulties. The recipe book
provides a meticulously crafted compilation of foods to
be truly enjoyed.
While the recipes were evaluated for the overall joy
of eating good food, the judges also took into
consideration that dysphagia clients come from
different cultural backgrounds. Diversity in ingredients
and balanced tastes should be enjoyed by everyone.
Each year, the simple act of eating becomes a
serious challenge for millions. Older adults are
disproportionately affected, but dysphagia can become
a challenge for just about anyone — including those
with diseases such as Parkinson’s, head and neck
cancers, AIDS, and many more. Caregivers, hospitals,
and families caring for those with dysphagia prepare
pureed foods in order to meet nutritional and medical
needs. Unfortunately, they all too often find that
the food is unappetizing and doesn’t take into account
cultural food preferences. Likewise, a minimal focus is
placed on aesthetics; these foods are often presented
as a mushy mess.
The recipes presented in this cookbook take things
up a notch, elevating pureed food to a higher standard.
By focusing on all of the values foodies appreciate
— enhancing flavor, texture, aroma, and, of course,
deliciousness — these recipes make the joy of eating
simple for everyone. Rosemary mashed potatoes are
blended to perfection while tomatoes, olives, and
raisins are combined for a scrumptious Picadillo ground
beef. And for dessert? Chia seeds, full of omega
nutrients and fiber, come together with chocolate
perfection for a chocolate chia pudding.
“Food should always nourish the body and soul,” says
Lisa Sasson, clinical associate professor in the NYU
Steinhardt Department of Nutrition, Food Studies, and
Public Health. “We should never assume that because
a patient has swallowing problems that their food
choices will be limited to pureed mush.”
Note: You should consult with your doctor regarding
your dietary or medical requirements based on your
condition prior to using these recipes. They represent
only suggestions to improve flavor and eating
experience not a medical opinion.
1 DINING WITH DYSPHAGIA: A COOKBOOK
3. 2 DINING WITH DYSPHAGIA: A COOKBOOK
Start to Finish
45 minutes (20 active)
Servings
12
Ingredients
8 large russet potatoes
(approximately 4 pounds)
1½ teaspoons salt, divided
¾ cup heavy whipping cream
¼ cup butter
½ teaspoon fresh rosemary
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
Method
Prepare ingredients: Wash, peel, and quarter the
potatoes. Mince the rosemary leaves. Cube the butter
and set aside to bring it down to room temperature.
1. Place potatoes in a large pot and cover with water.
Add 1 teaspoon of salt and bring to a boil.
2. Reduce heat. Cover and simmer the potatoes for
15-20 minutes until fork-tender. Drain.
3. Place potatoes in a large bowl. Add cream, butter,
rosemary, nutmeg, pepper, and remaining salt. Use
an electric mixer to beat until smooth and creamy.
4. Divide the potatoes between bowls and serve
with additional butter and a few sprigs of rosemary
if desired.
Rosemary Mashed Potatoes
4. 3 DINING WITH DYSPHAGIA: A COOKBOOK
Rosemary Mashed PotatoesRosemary Mashed Potatoes
5. 4 DINING WITH DYSPHAGIA: A COOKBOOK
Start to Finish
55 minutes (35 active)
Servings
8-10
Ingredients
2 tablespoons onion powder
2 tablespoons butter
2 teaspoons garlic
¼ teaspoon freshly grated ginger
2 teaspoons cumin
1 teaspoon black pepper
⅛ teaspoon cardamom
1 teaspoon coriander
15-ounce can of pure pumpkin
2 sweet potatoes
2 cups of water
14.5-ounce can of chicken or vegetable
broth
14.5-ounce can of coconut milk
¼ cup heavy cream and extra virgin olive
oil, for serving
Method
Prepare ingredients: Peel and grate the ginger. Peel
and quarter the sweet potatoes.
1. Place sweet potatoes in a large pot and cover with
water. Add 1 teaspoon of salt and bring to a boil.
2. Reduce heat. Cover and simmer the potatoes for
20-30 minutes until fork-tender. Drain.
3. Add the sweet potatoes to a food processor and
pulse until smooth.
4. While the potatoes are boiling, heat butter in a soup
pot over medium heat. Once the butter is frothy and
golden, add the spices, garlic, and ginger and reduce
the heat. Cook for about 20 seconds, or until very
fragrant, being careful not to burn them.
5. Add the pumpkin, water, broth, coconut milk, and
sweet potato puree, and stir to combine. Bring the
liquid to a boil and then reduce heat to low. Simmer
for about 20 minutes.
6. Before serving, season the soup with salt and
pepper or more of the spices if desired. Once
seasoned to your liking, allow the soup to cool a bit.
7. To serve, divide the soup between bowls and garnish
with a swirl of heavy cream or a drizzle of extra
virgin olive oil if desired.
Pumpkin Soup
7. 6 DINING WITH DYSPHAGIA: A COOKBOOK
Start to Finish
1 hour (30 minutes active)
Servings
3-4
Ingredients
2 tablespoons olive oil
1 pound ground beef
½ white onion
5 cloves of garlic
1-2 jalapenos
4 medium tomatoes
8 green olives
2 tablespoons of liquid from the olives
¼ cup raisins
1 poblano chile or green bell pepper
1 teaspoon cumin
¼ teaspoon ground cloves
1 small cone of piloncillo (can substitute
with 1 teaspoon of sugar dissolved into
1 teaspoon of molasses)
Salt and black pepper to taste
Note: Control the heat by reducing how much jalapeno
you add to the dish. For a milder dish, choose a green
bell pepper instead of the poblano pepper.
Method
Prepare ingredients: Soak the raisins in warm water
until softened, about 20 minutes. Drain and set aside.
Thinly slice the onion. Roughly chop the garlic. Dice
the jalapeno and remove the seeds and membranes.
Remove the seeds from the tomatoes and dice.
Remove the pits from the olives and quarter
the flesh. Remove the seeds from the poblano or green
bell pepper and roughly chop.
1. Add the olive oil to a large frying pan over medium
heat. Once shimmering and very hot, add the
jalapenos and onions and cook until the onions are
beginning to brown and soften, about 10 minutes.
2. Add the ground beef to the pan and brown, using
a fork to break up the meat. Season with salt and
pepper to taste. Once the beef is cooked through,
carefully drain the fat into a heatproof dish and
discard.
3. Return the beef mixture to the skillet over medium
heat and add the garlic. Cook for 2 minutes.
4. Add the tomatoes, green olives, reserved olive liquid,
raisins, chopped pepper, cumin, ground cloves,
and piloncillo. Season lightly with salt and pepper
and stir to combine all the ingredients.
5. Reduce the heat to low and simmer, partially
covered, for 30 minutes.
6. Divide the stew between bowls and serve.
Picadillo Ground Beef
with Tomatoes, Olives, and Raisins
8. 7 DINING WITH DYSPHAGIA: A COOKBOOK
Picadillo Ground Beef with Tomatoes, Olives, and Raisins
9. 8 DINING WITH DYSPHAGIA: A COOKBOOK
Start to Finish
25 hours 40 minutes (40 minutes active)
Servings
8-10
Ingredients
2 tablespoons of olive oil
Nonstick cooking spray
3 carrots
2 leeks, white and light green portions
only
3 eggs
¼ cup matzo meal
¾ cup chicken stock, fish stock, or water
1½ pounds finely ground whitefish or
whitefish/pike mixture
2 teaspoons salt
¾ teaspoon freshly ground white pepper
½ teaspoon sugar
Juice of ½ lemon
¼ teaspoon paprika
5 ounces prepared kosher horseradish
cream
2 canned whole beets
Lemon slices and fresh parsley sprigs
for garnish
Method
Prepare ingredients: Heat the oven to 350 F. Lightly
coat an 8½-by-4½-by-2¾-inch loaf pan with nonstick
cooking spray and set aside. Peel the carrots and finely
chop. Remove the tough outer layer from the leeks and
chop off any tough, dark green leaves. Thoroughly rinse
and then finely chop the white and light green parts.
1. Add the olive oil to a skillet and heat over medium
high until simmering. Add the chopped carrots and
leeks and cook, stirring regularly, until softened and
browning in spots, about 5-7 minutes.
2. Remove from the heat and let cool for 10 minutes.
3. Using an electric mixer, combine the eggs and matzo
meal and beat on medium speed for about 1 minute.
Add the stock, fish, carrot-leek mixture, salt,
white pepper, and sugar and beat until blended.
4. Pour the mixture into the prepared pan and smooth
the top with a spatula. Drizzle the lemon juice over
the top and sprinkle with the paprika.
5. Bake until a wooden skewer inserted into the center
of the loaf comes out clean — about 50-60 minutes.
6. Let cool to room temperature, then cover the pan
with aluminum foil and refrigerate overnight.
7. Meanwhile, in a food processor fitted with the metal
blade, combine the horseradish cream and beets and
process until pureed. Transfer to a small bowl, cover,
and refrigerate until ready to serve.
8. To serve, invert the loaf onto a platter and lift off
the pan. Garnish with lemon slices and parsley and
accompany with the beet-horseradish cream. Cut
into slices and serve.
Gefilte Fish with Beet-Horseradish Cream
10. 9 DINING WITH DYSPHAGIA: A COOKBOOK
Gefilte Fish with Beet-Horseradish Cream
11. 10 DINING WITH DYSPHAGIA: A COOKBOOK
Start to Finish
50 minutes (35 active)
Servings
4-5
Ingredients
2 pounds ground hamburger with a fat
ratio of 90/10 or 85/15
1½ tablespoons shallot
3 tablespoons fig jam
2 ounces crumbled goat cheese
Salt and black pepper to taste
1 tablespoon olive oil
Minced herbs, such as sage, thyme,
or parsley leaves, and soft, baby greens
for serving
Goat Cheese and Fig Jam
Knife-and-Fork Burger
Method
Prepare ingredients: Peel and mince the shallot.
Preheat the grill — or stove-top grill pan — to
medium-high.
1. In a medium mixing bowl, add salt and pepper to the
ground beef and gently mix by hand until combined.
2. In a small mixing bowl, combine the goat cheese, fig
jam, and minced shallots.
3. Divide meat into four even sections, about 8 ounces
each. Take one section and divide it in half. Flatten
both pieces into even patties, about ½-inch thick.
Spoon about 2 tablespoons of the cheese and jam
mixture into one patty, leaving about ½ inch of space
around the edges. Take the other patty and place it
gently on top of the cheese and jam mixture. Gently
pinch around the sides to seal the burger.
Tip: You may wish to wet your fingers with water
to help glue the meat together and smooth out
the edges.
4. Complete the other three sections and then put the
patties in the freezer for about 15-20 minutes until
firm.
5. Lightly brush each burger with olive oil.
6. Grill burgers over high heat for about 7-10 minutes
per side until the beef is cooked through with an
internal temperature of 160 F.
7. To serve, plate the burger on a bed of baby
greens, if desired, and sprinkle with minced herbs
of your choice.
12. 11 DINING WITH DYSPHAGIA: A COOKBOOK
Fig Jam and Goat Cheese Burger
13. 12 DINING WITH DYSPHAGIA: A COOKBOOK
Start to Finish
1 hour
Servings
8-10
Ingredients
1 tablespoon olive oil
1 medium red onion
1½ cups bell peppers
2 celery stalks
1 butternut squash
4 small garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons unsweetened cocoa powder
1-2 tablespoons chopped chipotle in
adobo, depending on how spicy you
want your dish to be
28-ounce can of diced tomatoes
5 cups cooked black beans
4 cups vegetable broth (for a richer
flavor, replace 1 cup of vegetable broth
with 1 cup of brewed coffee)
Salt and black pepper to taste
Sour cream, minced chives, and lime
wedges for serving
Method
Prepare ingredients: Chop the red onion and the bell
peppers. Small dice the celery and set aside with the
onion and peppers. Peel the butternut squash, remove
seeds, and chop into ½-inch cubes. Mince the garlic
cloves. Drain and rinse the black beans. Prepare the
coffee, if using, and set aside.
1. In a 4-6 quart Dutch oven or stockpot, heat olive oil
over medium-high until shimmering. Saute the onion,
bell pepper, celery, and butternut squash until
the onions begin to soften, about 7-8 minutes. Once
the onions become translucent, reduce the heat to
medium-low.
2. Add garlic, chili powder, cumin, cocoa powder, and
chopped chipotle and cook, stirring regularly, until
the spices are fragrant and the vegetables are evenly
coated, about 30 seconds.
3. Add tomatoes, beans, and vegetable broth (and
coffee, if using) and stir to incorporate all the
ingredients. Bring the mixture to a boil and then
reduce the heat to a simmer, cooking for 30 minutes
or until the vegetables are very soft and the liquid
has reduced and thickened a bit. Before serving,
season with salt and black pepper to taste.
4. To serve, divide the chili between bowls and top with
a dollop of sour cream and a sprinkle of chives and
lime wedges on the side.
Vegetarian Squash Chili
14. 13 DINING WITH DYSPHAGIA: A COOKBOOK
Vegetarian Squash Chili
15. 14 DINING WITH DYSPHAGIA: A COOKBOOK
Start to Finish
40 minutes
Servings
4
Ingredients
¼ cup breadcrumbs
½ cup fresh cilantro
1 pound ground chicken
1 egg
1 teaspoon onion powder
2 tablespoons soy sauce
Dash of ground ginger, to taste
1½ teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons vegetable oil
Optional: Lime wedges, for serving
Method
Prepare ingredients: Thoroughly rinse the cilantro and
roughly chop the leaves and tender stems.
1. Add all the ingredients in a mixing bowl. Using
your hands, gently knead the mixture until evenly
combined.
2. Form the mixture into 1-inch diameter meatballs and
set aside.
3. Heat the oil in a large skillet until shimmering and
add the meatballs, being careful not to crowd the
pan. Fry in batches, depending on the size of the
skillet. Cook, turning occasionally, until the meatballs
are golden brown all over and cooked through,
about 10 minutes total. Transfer to a plate and keep
warm.
4. Garnish with a bit of chopped cilantro and
lime wedges.
Asian Chicken Meatballs
16. 15 DINING WITH DYSPHAGIA: A COOKBOOK
Asian Chicken Meatballs
17. 16 DINING WITH DYSPHAGIA: A COOKBOOK
Start to Finish
15 minutes
Servings
2
Ingredients
1 cup unsweetened almond milk
2 tablespoons unsweetened cocoa
powder
⅓ cup chia seeds
1 teaspoon vanilla extract
¼ teaspoon chocolate liquid stevia —
or ¼ teaspoon chocolate syrup — or
granulated sugar to taste
Method
1. In a medium bowl, whisk cocoa powder into the
almond milk until smooth.
2. Add the chia seeds, vanilla extract, and chocolate
liquid stevia, and whisk to combine.
3. Divide the mixture between two serving glasses and
chill in the fridge until set, about 10-15 minutes or
overnight.
4. To serve, drizzle with coconut milk, mint leaves, or
cacao nibs, if desired.
Chocolate Chia Pudding
18. 17 DINING WITH DYSPHAGIA: A COOKBOOK
Chocolate Chia Pudding
19. Visit the Speech@NYU blog for more resources on communicative sciences and disorders.
speech.steinhardt.nyu.edu/blog
Photography by Kylie Thompson