Saturday, July 19, 2014


This recipe was found on Esther's Kitchen FB page
 by Esther's Executive Chef Deb Gleason

 Dip your spoon into this delicious dish and taste the raspberry explosion. Chia seeds are loaded with Omega 3s and fiber and they make awesome Esther Approved pudding possible.

 1 cup fresh or frozen raspberries
 1 cup plant milk (rice, almond, soy etc)
 Juice of 1/2 lemon
 4 large fresh dates (eg Medjool) or 3 Tablespoons maple syrup
 5 Tablespoons chia seeds


 Blend everything except for the chia seeds in a blender or food processor (I used my Vitamix) until smooth. Pour into a bowl, stir in the chia seeds and allow to sit overnight or at least 4 hours in the fridge.

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