Coconut and Rose Chia Pudding
by Jade @panaceas_pantry
The team at Garden of Vegan have had the privilege of teaming up with infamous Vegan Food Blogger Jade. You may know her as @panaceas_pantry.
Jade has been running her business Panaceas Pantry for the past 6 years now. The Panaceas Pantry is an online movement dedicated to providing vegan recipes for everyone, whether that be ultra healthy meals or more decadent, special desserts and cakes.
You can find recipes ranging from Healthy Vegan Peanut Butter Fudge, Raw Vegetable and Kelp Noodle Salad, Easy Strawberry Vegan Galette with Vanilla Ice-Cream, Chocolate Peanut Butter Ice Cream Pops, Vegan Pesto Pasta Bake and the list goes on...
Jade is a registered naturopath, herbalist, nutritionist, mama to 3 young healthy children, an epic food photographer and of course, long term vegan. Jade is passionate about all things health and wholefoods and absolutely loves sharing nourishing recipes.
“Having been raised in a vegetarian household, I transitioned to a vegan diet almost 10 years ago. For me, it wasn't an overnight change. Years of events preceded the change, most pressingly at the time how dairy negatively affected my health. After watching a string of documentaries I made the switch, and now dedicate my working life to providing recipes that can be enjoyed by all.” Jade
Jade has shared with us a number of her favourite Vegan recipes to inspire the inner cook within.
We hope that together, this World Vegan Day November 1st, we have inspired you to prepare some wholesome and decadent vegan inspired meals for you and your family.
So what’s for Breakfast?
Jades’ Coconut and Rose Chia Pudding
This recipe ticks all the boxes.
-Made from wholefoods
Enjoy this easy and delicious breakfast pudding as is, or add some of your favourite activated nut and seeds.
INGREDIENTS (CHIA PUDDING)
2/3 cup chia seeds
2/3 cup plain/unsweetened coconut yoghurt
1 1/2 cups almond milk or boxed coconut milk * (see notes)
1 tsp rose powder
1/2 cup preferred berries
1/4 cup yoghurt
1 Tbsp almond butter, peanut butter or sunbather if nut free
1 Tbsp cacao nibs or hemp hearts
2 Tbsp dried fruit- I used white mulberries
In a large bowl add all the ingredients for the chia pudding and whisk together.
Allow to thicken for 20 minutes, whisking again at the end to remove any lumps.
Serve between two bowls.
Add preferred berries to a saucepan with a splash of water (1-2 Tbsp) then heat over a medium heat for 3-4 minutes or until berries soften and release some of their juices.
Pour over the two bowls, then top with the rest of the topping.
Add some Activated Living Blend from Garden of Vegan, for some extra nutrients and a crunch!
So, what’s for Lunch, Dinner and to snack on?
Say no more.
Jade has you covered.
To view more recipes from Jade, check out her;
RAW VEG AND KELP NOODLE SALAD WITH TAHINI DRESSING
SMOKEY CHILLI BEANS WITH CASHEW SOUR CREAM
RASPBERRY COCONUT MACARONS
Find more of Jades’ decadent and wholesome recipes at www.panaceaspantryblog.com or follow her @panaceas_pantry
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