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NOURISH TO FLOURISH RECIPES

PINA COLADA CHIA PUDDING

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAKES 6 servings

 

INGREDIENTS: 

 

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 

 

TOPPINGS:

MAPLE GRANOLA (recipe below), fresh fruit; kiwi, pineapple, bananas and shredded coconut.

INSTRUCTIONS :

 

-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.

 

SUBSTITUTES

Substitute low-fat coconut milk or extra plant-based milk of choice for the full fat coconut milk.

 

 

MAPLE GRANOLA

 

INGREDIENTS 

 

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

 

INSTRUCTIONS 

 

- 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)

 

INGREDIENTS 

 

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

 

INGREDIENTS 

 

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)

 

INSTRUCTIONS 

 

·       Add all ingredients to your mini food processor, blender or whisk in a bowl.

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