Blueberry Nice Cream and Chia Pudding Parfait

Post by Megan Stulberg

Breakfast! Break that frickin’ fast! But seriously, breakfast is important and people should make it a priority to eat it every day. If you don’t have a hearty appetite in the morning — try this blueberry nice cream and chia pudding parfait that I whipped up. It’s light and refreshing, but filling enough to keep you going until lunch. This recipe is vegan, gluten-free and raw.

Ingredients…

• 2 frozen bananas
• 2 cups light coconut milk (approx. 1 can)
• 1 cup fresh whole blueberries
• 1/4 cup 100% maple syrup
• 6 tbsp white chia seeds
• 2 tbsp pure vanilla extract

  
  Directions…

  1. Chop bananas. Place in plastic bag, then leave in freezer overnight.
  2. Whisk together coconut milk, maple syrup and vanilla in large bowl or plastic storage container.
  3. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
  4. Cover bowl with cling wrap and leave in fridge overnight.
  5. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
  6. Next, make the nice cream. Remove frozen banana chunks from freezer. Using a food processor or blender, combine with 1/2 cup blueberries until smooth and creamy. Be careful not to over blend or else you’ll get a smoothie — which is also good, but not quite the goal here.
  7. When ready to serve, scoop chia pudding into mason jars or clear bowls by the spoonful. Layer with the blueberry nice cream, or top with remaining blueberries.

  Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!

  

Vanilla Chia Pudding Parfaits (gf/v/raw)

Post by Megan Stulberg, Photos by Jenn McNaughton

These parfaits were perfect! I’m good friends with Jenn McNaughton, fashion blogger extraordinaire. Seriously though, check out her work at ethcsofstyl.com. Jenn recently interviewed me for the Ryersonian, and we discussed how the Human Rights Commission of Ontario has legally recognized veganism as an ideology with protection against discrimination. I headed over to Jenn’s apartment last Saturday, equipped with groceries and a hearty appetite, to whip up these treats for Jenn to photograph to accompany the article.

Ingredients…

• 3 cups unsweetened almond milk
• 1/2 cup fresh strawberries,chopped
• 1/4 cup fresh whole blueberries
• 1/4 cup 100% maple syrup
• 9 tbsp (0.56 cups) white chia seeds
• 2 tbsp pure vanilla extract
• 2 tbsp unsweetened coconut flakesDirections…
  1. Whisk together almond milk, maple syrup and vanilla in large bowl or plastic storage container.
  2. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
  3. Cover bowl with cling wrap and leave in fridge overnight.
  4. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
  5. When ready to serve, scoop chia pudding into mason jars by the tbsp. Layer with fresh fruit and coconut flakes, or simply add after as toppings.

  Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!

  

Lemon Date Chia Pudding

Recipe by Megan Stulberg

Pudding has quickly become one of my favourite snacks to make! I buy chia pudding pods on-the-go a lot, but making it at home instead means bigger portions and more flavour choices.

This recipe is vegan (obviously) as well as gluten-free, raw, no-bake and refined sugar-free. Soaked chia seeds are amazing for digestion! Learn more about the benefits of chia seeds here.

Ingredients…

• 1 lemon, juiced
• 2 cups unsweetened almond milk
• 1/2 cup medjool dates, pitted
• 1/2 cup black chia seeds
• 2 tbsp maple syrup
• Handful of blackberries, for garnish

Directions…

1. Using a high-speed blender, chop dates until finely processed.
2. Mix chia seeds and almond milk together in a large bowl. Add dates, lemon juice and maple syrup.
3. Let pudding sit in refrigerator overnight.
4. Remove pudding from fridge once thick. Top with fresh fruit of your choice. Serve chilled.

Makes four servings (or one really big serving, if you’re me).