NOURISH TO FLOURISH RECIPES
PINA COLADA CHIA PUDDING
MAKES 6 servings
1/2 cup chia seeds
400ml can full-fat coconut milk
1 cup plant-based milk of choice
2 Tbsp maple syrup
1 tsp vanilla extract
MAPLE GRANOLA (recipe below), fresh fruit; kiwi, pineapple, bananas and shredded coconut.
-In a medium mixing bowl, combine chia seeds, coconut milk, plant-based milk, maple syrup and vanilla. Stir to mix.
-Store in fridge overnight.
-Divide the chia seed pudding into 6 (250ml) mason jars (approximately 1/2 cup of pudding per jar). Add toppings of choice.
Substitute low-fat coconut milk or extra plant-based milk of choice for the full fat coconut milk.
4 cups oats
1/2 cup sliced almonds
1/2 cup walnuts or pecans, chopped
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup shredded coconut
2 Tbsp chia seeds
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla extract
1 tsp cinnamon
EXTRAS (optional add ins):
1/2 cup dried cranberries, raisins, goji berries or cacao nibs
- Preheat oven to 350F.
- Mix all the dry ingredients together in a large bowl. Make sure to leave out the dried fruit or cacao nibs (if using them), you can add these in once the granola is cooled.
- In a separate bowl mix the wet ingredients until combined.
- Add the wet ingredients to the dry ingredients and mix until evenly coated.
- Spread the granola in an even layer onto a parchment lined baking tray.
- Bake for approximately 20 mins, (stir after 10 minutes) or until golden brown. Keep an eye on it to ensure it doesn’t start to burn.
- While your granola is baking, assemble your dried fruit and any extras in a bowl.
- Once granola is ready, let it cool and then add to your bowl with any extras.
NOTE: Store extra granola in an airtight container for a couple weeks or in the freezer for up to 3 months.
Enjoy on our PINA COLADA CHIA PUDDING, on it’s own with your favorite plant-based milk or coconut yogurt.
BUDDHA NOURISH BOWL
In a 750ml mason jar (or bowl of choice) add ingredients in this order:
(I like to food prep and make a few jars at a time)
1/2 cup quinoa, brown rice or noodles (cooked)
1/4 cabbage, shredded
1/3 cup Thai Peanut Sauce (recipe below)
1 Tbsp green onions (chopped)
1/4 cup snow peas (chopped)
2 Tbsp bell peppers (chopped)
1/4 cup carrots (shredded)
2 handfuls of greens of choice (romaine, spinach, microgreen mix)
1 Tbsp pumpkin seeds
NOTE: Make your own creation and feel free to use any combination of veggies and grains.
THAI PEANUT SAUCE
MAKES: 1 cup (3 servings)
TOTAL TIME: 5 minutes
1/4 cup natural peanut butter
1 garlic clove
2 Tbsp sesame oil
2 Tbsp fresh ginger
3 Tbsp lime juice
2 Tbsp tamari (or soy sauce)
1 Tbsp maple syrup
1/2 tsp sriracha sauce (optional)
· Add all ingredients to your mini food processor, blender or whisk in a bowl.