Glowing Skin Chia Puddings
vegan chia pudding recipe

These delicious puddings can be eaten for breakfast, lunch, dinner, or just a snack!


They are SO EASY to make! At most, they will take you 15 minutes prep time!


They are loaded with plant proteins (best protein for skin health), omegas, antioxidants, fibre and good fats.


Chia seeds are an excellent source of omega-3 fatty acids, they are high in a very easy to digest protein, rich in antioxidants, fibre, iron and calcium.


Raspberries are full of antioxidant polyphenols called ellagitannins which help reduce oxidative stress. 1 cup of raspberries provides 50% of the minimum daily target of vitamin C, which supports skin health and produces collagen. Raspberries also contain manganese and vitamin K – both of which play a role in bone health. They contain in smaller amounts vitamins E, B, magnesium, copper, iron and potassium – god excuse to eat more of them!


Vegan yoghurt – you can choose one made from almonds or cashews – so full of good plant protein needed for producing collagen. Or you can have a coconut milk one – although these are low in protein, they are full of good fats. Ideally choose one which is not loaded with sugar as that counteracts the probiotic goodness of the yoghurt.


Almond milk contains high levels of protein, fibre, good fats and vitamin E – which is extremely important for skin repair, magnesium, and antioxidants.


Raw honey is great for gut health – it helps grow good bacteria.


Vanilla Essence (pure, not one that contains sugar) is extremely high in antioxidants.



To make a delicious Chia pudding mix


Prep time – approximately 15 minutes or less, serving size for 4




1 cup almond milk in a Mason ball jar or large jar or jug – I like a large Mason Ball jar because it is easier to shake the chia mix a few times than to stir it.


Add – 4 tablespoons chia seeds – white or black – or both!


Add -1 tablespoon raw honey and


1 teaspoon vanilla extract (pure sugar free one)


Mix together with a spoon and place jar or jug aside in a warm place (not hot) and give it a shake (or stir) a few times over the next 30 minutes to 1 hour. Or you can leave it overnight in the fridge – just give it a quick stir before bed so it doesn’t become lumpy.


In a saucepan place;


2 cups or more of fresh or frozen raspberries – frozen are best for this.


Add 2 or 3 tablespoons of maple syrup to taste and gently simmer till it becomes mushy.


You can add a little water or orange juice if you like.


You can use this straight away with the pudding if you want to have something warm – or you can chill in the fridge and serve up later with the chia pudding.


Place cooked raspberries in the bottom of a glass jar or cup (or even in a bowl), layer chia pudding on-top, add some more of the cooked raspberries, then add some vegan yoghurt on top of that and top with a few delicious fresh raspberries!


For added yum (and good fats) – sprinkle some coconut flakes or shredded coconut!


How easy is that!


Tastes like a dessert – but is incredibly healthy for you.





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