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Yummm

When beginning my health journey as a vegan about four years ago, I was on the hunt for replacement foods that would satisfy my cravings. One of the first recipes I came across was chia pudding, and ever since it has been one of my all time favorite meals as a dessert, breakfast, and snack.

Chia is a nutrient-dense superfood that contains copious amounts of fiber, protein, calcium, magnesium, and it even has more omega 3’s than salmon, gram for gram! It’s gelatinous consistency when put in liquids is helpful with pushing toxins out of your intestines and cleansing the gut. So it’s delicious, and absolutely guilt free.

Chia can be bought in bulk sections, or in individual packages in almost any natural foods store. I have bought massive bags of chia from the organic section at grocery outlet, which is something I suggest you check out!

This recipe is sweet, healthy, and reminds me of tapioca pudding. I’m sure you’ll love it as much as I do!


Prep time: 5 minutes

Cook time: overnight

Ingredients:

Produce:

Raspberries

1 mango

Nuts & Seeds:

  1 cup chia seeds

Liquids:

4 cups coconut, almond, or hemp milk

1 tablespoon agave syrup

1 teaspoon Vanilla extract(optional)

 

Instructions:

  1. Whisk the chia seeds, alternative milk, and agave together in a tupperware bowl.
  2. Let sit in the fridge overnight.
  3. Top with raspberries, mango, and drizzle some agave.
  4. Indulge!

 

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