Ingredients
Directions
Add the milk, chia seeds, spinach, green powder, maple syrup or date paste, and vanilla extract to a blender. Blend until smooth.
Transfer the chia mixture to a bowl and place in the refrigerator for two hours.
Remove from the refrigerator, divide between two bowls.
Divide the walnuts and blueberries between the two bowls (or use other toppings of choice, see Chef’s Notes!).
Chef's Notes
Substitutions
For a stronger flavor profile use almond extract in place of vanilla extract.
Substitute walnuts with almonds, pecans, cashews, pistachios or your favorite nut of choice.
In place of blueberries, use strawberries, blackberries, raspberries or your favorite fruit of choice.
Use another leafy green or microgreens in place of spinach.
Nut-Free
Sprinkle with cacao nibs, sunflower seeds, pumpkin seeds, or hemp seeds.
Whole-Food Sweetener
Use date paste in place of maple syrup.
Storage
Store the pudding in an airtight container in the refrigerator for up to 5 days. Store toppings separately.
Ingredients
Directions
Add the milk, chia seeds, spinach, green powder, maple syrup or date paste, and vanilla extract to a blender. Blend until smooth.
Transfer the chia mixture to a bowl and place in the refrigerator for two hours.
Remove from the refrigerator, divide between two bowls.
Divide the walnuts and blueberries between the two bowls (or use other toppings of choice, see Chef’s Notes!).
