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Breakfast Blueberry Chia Pudding [Vegan]

LIKE OGP ON FACEBOOK :
I believe we need to redefine crop yield; not assessing it by caloric value or by volume as we currently do, but by nutrient density. Food is no longer synonymous with nutrition, eating more is no longer a guarantee of being better nourished. This causes us to have to a greater volume of food and take in a surplus of calories to satisfy our nutritional requirements. this of course leads to over consumption and directly to weight gain and then increased risk factor for several diseases, all while driving up the environmental cost of food production as well.

For these reasons, in Thrive Foods, I introduce something I call the Nutrient-to-Resource Ratio, which considers the amount of each natural resource that goes into food production in exchange for the amount of nutrients that food offers. Based on these findings, I then make suggestions as to what foods are most beneficial to personal health as well as environmental preservation. The goal is simple: get as high a level of health-boosting micronutrients from food, while expending the smallest amount of each natural resource to do so. (Essentially, it's a mathematical way of saying plant-based whole foods make a lot of sense). There are also 200 recipes, including a few from my favorite North American restaurants, as well as a few of my favorite chefs.

Here's one of the basic, easy-to-prepare, nutrient-dense recipes:

Breakfast Blueberry Chia Pudding [Vegan]

This Recipe is :

Dairy FreeVegan

Cook Time

20

Ingredients

  • 2 tbsp chia
  • 3⁄4 cup water
  • 1⁄3 cup cashews
  • 2–3 fresh pitted dates, or dried pitted dates soaked in water overnight to rehydrate
  • Makes about 1 1⁄2 cups (1 serving)
  • Pinch of cinnamon
  • Pinch of sea salt
  • Fresh or frozen blueberries

Preparation

  1. Soak chia in water for 15 minutes.
  2. In a blender, combine with the rest of the ingredients, except the blueberries, and blend until smooth.
  3. Transfer to serving bowl and top with blueberries.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


BlueberryChia Seeds

 

AUTHOR & RECIPE DETAILS


photo

Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.


 

 



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4 comments on “Breakfast Blueberry Chia Pudding [Vegan]”

Click to add comment
egm
4 Years Ago

I'm curious. The photo looks like the blueberries were blended in, but the instructions call for them to be added on top. Am I missing something?


Reply
Christa
4 Years Ago

Hi! I am curious about the blueberries. In the photo it looks like you blended them right in but in the directions it says to "top with". Does it matter? I like how the pudding looks in the pic! Thanks for this easy recipe. Can't wait to make it!


Reply
Jacki
4 Years Ago

How is this warmed? I have **the** worst time choking down cold food. The idea of a cold pudding consistency may push me over the edge. I'll eat anything, really, just not cold. ;)


Reply
Brendan Brazier
11 Oct 2011

can use warm water...



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