Recipe: Chia Wild Blueberry Pudding (In a Blender)

Chia Wild Blueberry Pudding
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By Jeanne Tennis

This blended chia pudding recipe from Jeanne Tennis, a vegan chef and certified macrobiotic health coach, was created for those who want to enjoy the benefits of chia seeds without the chunky texture of the typical overnight chia pudding recipes. Jeanne Tennis, a vegan chef and certified macrobiotic health coach,  is as delicious as it is beautiful.

Chia Wild Blueberry Pudding

Ingredients/Directions

  • In a blender, combine 1/4 -1/2 cup chia seeds with 1 cup fresh or frozen berries, 1 cup coconut, almond or oat milk, 1 teaspoon vanilla extract, 1-2 medjool dates or 1-2 teaspoons maple syrup.
  • Blend, pour into cups or jars, cool in fridge to set, garnish & enjoy! (Best enjoyed same day.)

Recipe courtesy of The Key to Balance.

Chef Jeanne Tennis, a vegan chef and certified macrobiotic health coach who operates The Key to Balance in Farmington, is teaching four-week cooking classes on anti-inflammatory diet at Hartford HealthCare’s Bone & Joint Institute. The next series starts June 3, with classes 10 a.m. to 1 p.m.  To register, click here.

 


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