Super Berry, Toasted Coconut, Vanilla, Chia Pudding
This is such a wonderful recipe if your always on the go! I love it because the flavors compliment each other so nicely. This recipe is enriched with powerful cancer fighting blueberries. Blueberries are one of the top fruits that contain the highest Oxygen Radical Absorbance Capacity (ORAC). The meaning behind this is, that the ORAC measurement refers to how much radical oxygen a food can absorb – that is, its effect on combating damaging free radicals. By consuming a half cup of blueberries a day, these powerful antioxidant rich berries will promote healthy brain function, improve memory, reduce heart disease, reduce cancer, and reduce effects of aging. I like to make my pudding before bed, using a mason jar and secure it with a lid. I let it chill in the fridge over night, so when I wake up I have a tasty breakfast ready on the go!
2 cups almond milk (or your favorite homemade nut milk)
1/2 teaspoon gluten-free vanilla extract
1/8 cup maple syrup (vegan sweetener)
1/2 cup Chia Seeds
1/4 cup gluten-free oats
1/4 cup wild blueberries
1/4 cup strawberries
Toasted coconut flakes (topping)
1 bundle fresh living rosemary in blossom (garnish)
- Using a mason jar or a medium serving bowl, add the almond milk (or your favorite homemade nut milk). Can add more milk if desired.
- Next add vanilla extract and maple syrup.
- Add Chia seeds and gluten-free oats. (make sure Chia seeds are completely covered by milk).
- Add blueberries and the strawberries.
- Let pudding chill in fridge up to 2 hours or (over night) until the pudding starts to thicken.
- Neatly garnish with toasted coconut flakes and fresh living rosemary.