Ingredients
2 cups plant-based milk (unsweetened)
2 tbsp maple syrup (or date paste)
1 tsp vanilla extract
1 tsp matcha powder
6 tbsp chia seeds
1 cup organic blueberries
1 cup organic raspberries
Directions
1
Blend the milk, sweetener, if using, vanilla, and matcha together in a blender till smooth.
2
Pour the liquid over the chia seeds. Stir thoroughly. Stir again every few minutes for the next fifteen minutes. Then allow the mixture to sit for at least an hour (or overnight, in the fridge).
3
Stir the mixture once more before serving.
4
Divide matcha chia pudding between bowls and serve with fresh berries.
Chef's Notes
Substitutions
Use another fruit of choice in place of berries.
Storage
Store matcha chia pudding leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe by Mimi Guarneri, MD with Chef Palma from www.pacificpearllajolla.com adapted for WHOLE Life Club (WLC)
Ingredients
2 cups plant-based milk (unsweetened)
2 tbsp maple syrup (or date paste)
1 tsp vanilla extract
1 tsp matcha powder
6 tbsp chia seeds
1 cup organic blueberries
1 cup organic raspberries
