Category Archives: Raw

Vanilla Coconut Chia Pudding


One of my favorite desserts as a kid was rice pudding. I remember my mom buying the Kozy Shack brand of this treat and I would hide it behind the gallon of milk and carton of eggs, way way back, in the fridge. Here, is where I knew it would be safe while I was gone and when I was craving something sweet I knew exactly where to find the stash. Dessert hoarding, a sweet stockpile, or a genius strategy? Call it what you want. There is something so enticing about rice pudding; the slight crunch of the al dente rice and the creaminess of the milk with just the perfect amount sweetness. It would be a lie if I said that I didn’t enjoy this treat as an adult, but I choose to make wiser choices these days. I came across this chia pudding recipe and decided that this would be an excellent adult equivalent to the  starchy white rice version I indulged in my younger years. Using all plant-based ingredients it is vegan, can be made raw (if your nut milk is homemade), and utterly delicious. Unlike rice pudding, this recipe only takes 5 minutes to make. A quick, healthy, delightful dessert in no time? Sign me up! This recipe exerts versatility; use any milk you enjoy, incorporate any spice that you love, and top with your favorite fruit or nut!





Vanilla Coconut Chia Pudding {Vegan, Raw, Gluten Free, Paleo}

Make time:  1 hour, 5min
Makes 4-6 small bowls
Adapted from Green Kitchen Stories- Healthy Desserts App 

6 TBSP Chia Seeds

2 1/2 cups Almond Milk (I used the organic un-sweetned vanilla almond variety, but  feel free to use any milk you enjoy)

1/2 cup medjool dates, pitted & chopped (I went a little bit overboard on the dates, so my photos might look a bit different)

1/2 cup organic unsweetened shredded coconut

1 TBSP coconut oil, at its liquid form at room temp

1/4 tsp  sea salt

1 tsp vanilla extract

1 tsp cardamom

1 tsp nutmeg

1 tsp cinnamon

Possible toppings:

Fruit: Blueberries, Blackberries, Raspberries, Strawberries, Pomegranate seeds….

Nuts: Almonds, Cashews, Pistachios, Walnuts…..

Seeds: Hemp, Sesame, Flax, Pumpkin….

Sweeteners (optional): Honey, Maple Syrup, Bee Pollen, Agave….

1. Place chia seeds in a large bowl and set aside. Add the rest of the ingredients into a blender/ food processor until combined well. Pour the milk mixture over the chia seeds in the large bowl. Let sit for 15 minutes stirring every five minutes. Pour the pudding into an airtight container and put into the fridge for an hour or overnight before serving, store up to a week. Serve cold and top with berries and nuts. Enjoy!



Raw & Sprouted Breakfast in a Jar

DSC_0516nutsOne of the greatest ways to start off your day is  with some sort of raw food. Raw food is uncooked, unprocessed and usually organic when found in nature. Eating raw allows our bodies to absorb all the essential nutrients obtained in the food. This is why we should eat raw for breakfast; because we are starting our day with all the energy possible! Absorbing all the vitamins and minerals first thing in the morning allows us to face the day ahead with vigor and liveliness.


Whether you embark on your day with a piece of fruit, sprouted nuts, vegetables, or this recipe….vitality is yours.

I came across this recipe, yesterday on one of my favorite blogs, Green Kitchen Stories. I changed up only a few things to work with what I had at home. Green Kitchen Stories photographed this raw breakfast porridge so incredibly that I just had to try it. I hope that you are as inspired as I was and make this immediately.


Raw & Sprouted Breakfast in a Jar {Gluten Free, Vegan, Raw}

Adapted from Green Kitchen Stories, Raw Buckwheat Porridge De Luxe

1 cup Organic Gluten Free Steel Cut Oats or Oat Groats, soaked in water over night to sprout

1 cup Organic Raw Walnuts, soaked in water over night to sprout

1 cup Organic Raw Almonds, soaked in water over night to sprout

1 Large Fuji Apple, chopped in 1″ chunks (skin on)

4 Mandarins, peeled

1-2 tsps ground Cinnamon

1-2 tsps ground Ginger

1/2 tsp Sea Salt

2 tsp Pure Vanilla Extract

3-4 TBSP Organic Vanilla Almond Milk (Optional: if trying to eat raw, omit this and add water or homemade almond milk if you need a thinner consistency)


Pomegranate Seeds


Bee Pollen (optional: if vegan)

Raw Honey (optional: if vegan)

1. Place steel cut oats, almonds, and walnuts in separate bowls and cover them in water to soak for a minimum of one hour, best over night. Soaking the  oats and nuts is an important step and allows them to sprout. (Read more about that here). In the morning, drain the nuts and oats in a sieve and then add to the bowl of the food processor. Pulse for a few minutes, scraping the sides when necessary.

2. Peel and add mandarin slices to the oat and nut mixture in the food processor. Pulse a few times. Add the chopped apple, spices, and vanilla extract. Pulse to combine.  Taste and add more spices if needed. If your mixture is very thick, like mine was, add almond milk through the feed tube as it is running, until you reach the desired consistency.

3. Pour into individual glass jars to enjoy for the entire week and store covered in the fridge. Lasts about 3-4 days. Top with garnishes right before eating.