Happy New Year!
I hope everyone had an amazing holiday season filled with love, laughter, family, friends and of course, good vegan food! While I’ve had to work everyday the past three weeks, I did enjoy a little bit of family time and some yummy plant based foods (thanks mom for whipping up some yummies just for me!) over the holidays.
Today I welcome our first guest of 2017! Amy Katz is a fellow vegan, chef, recipe developer, amazing photographer and the creator of Veggies Save the Day! I’m excited to have Amy here as I have been wanting to feature her on my blog for quite a while. I met Amy last year, after what seems like years of being online vegan buddies, and we became quick friends– I just wish we lived closer so we could eat and create food together more often! Please join me in welcoming Amy to Cowgirls & Collard Greens for the first time. I think you’ll love her delicious, quick and healthy recipe to kick off 2017!
Black & Blue Chia Pudding is a healthy and delicious treat for breakfast, a snack, or dessert. It’s vegan, gluten free, and sugar free.
Chia Pudding is incredibly easy to make. All you need to do is stir chia seeds into a liquid of your choice, then let it set in the refrigerator for at least an hour. The flavor choices are endless. Some of my favorites are Green Chia Pudding, Matcha Green Tea Chia Pudding, and Pumpkin Pie Chia Pudding.
And my new favorite is this Black & Blue Chia Pudding! It features two of my favorite berries, blackberries and blueberries. But if you prefer other berries, you can use whichever ones you like.
I like making chia pudding for breakfast. It also makes a great snack or healthy dessert. You can also layer it with non-dairy yogurt or overnight oats.
This recipe makes one serving.
- 2 Medjool dates
- 1/4 cup fresh blackberries
- 1/4 cup fresh blueberries
- 1 cup unsweetened non-dairy milk
- 3 Tbsp. chia seeds
- Extra berries for topping
- In a high speed blender, blend the dates, berries, and non-dairy milk until very smooth.
- In a medium bowl, add the liquid from the blender to the chia seeds.
- Stir well, and continue stirring every few minutes for about 15 minutes.
- Place in the refrigerator for at least one hour or overnight.
- Just before serving, stir again, then top with fruit.
Amy Katz has been vegan since January 2013. She is an avid runner and has completed 39 marathons. She loves to cook vegan and gluten-free food and has an ever-growing cookbook collection. Amy also creates her own recipes which you can view on her website www.veggiessavetheday.com and on Instagram.