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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]

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Calories

421

Cooking Time

20

Ingredients You Need for Breakfast Blueberry Chia Pudding [Vegan]

  • 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

How to Prepare Breakfast Blueberry Chia Pudding [Vegan]

  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.
$2.99
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Nutritional Information

Total Calories: 421 | Total Carbs: 17 g | Total Fat: 26 g | Total Protein: 13 g | Total Sodium: 5 mg | Total Sugar: 15 g Nutrition information does not include toppings.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

photourl

Brendan Brazier: Triathelete & Author

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

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  1. 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?

  2. 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!

  3. 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. ;)