Ginger-Pineapple Chia Pudding
Looking for a delicious and power packed breakfast or snack that will keep you fueled for hours? You will love this tropical and energizing chia pudding recipe by Marina Yanay-Triner of Soul in the Raw. Full of fiber and loads of plant-based protein, omega fatty acids, and calcium thanks to chia seeds, a super seed with an impressive list of health benefits. This recipe also serves as a great healthy dessert option that won't weigh you down or leave you in a refined sugar coma. Enjoy!
For the milk:
1 tablespoon raw sprouted almond butter
1.5 cups water
1 Medjool dates pitted
1/4 teaspoon turmeric powder
1 pinch black pepper
For the pudding:
1/3 cup raw chia seeds
1 cup mango fresh or frozen
1 cup pineapple fresh or frozen
For the toppings:
1 tablespoon coconut flakes unsweetened
10 strawberries chopped
1. Blend all ingredients, except chia seeds, until smooth.
2. Place in a bowl, and stir in the chia seeds.
3. Place in the fridge overnight to thicken for best results, but you can also eat after about 1 hour.
4. Top with coconut and chopped strawberries.
About the Chef
Marina Yanay-Triner of Soul in the Raw is a health and nutrition coach. She specializes in raw veganism. She began her raw vegan journey as a result of a powerful healing story in her family, and discovered her own body and a new connection to herself in the process. She was certified through the BodyMind Institute and currently does private coaching as well as teaches classes to show people how easy and delicious raw veganism can be.
Connect with Marina
Raw Souls Free Facebook Group: www.facebook.com/groups/999584860088627