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The How-To Guide: Raw Breakfast Pudding

I know it sounds weird: Pudding for breakfast.

But this is hands down my favorite breakfast when I’m eating all raw.

J loves it too! She calls this one in particular “special diet” and asks me to make it for her all the time.

A pudding of a different kind than the Chia Seed pudding, but nevertheless, just as filling and delicious!

The healthy combination of nuts and seeds pack a punch of protein to keep you filled and energized until Lunchtime.

The natural sweetness of the Raw Cashews adds a mild flavor that compliments any sweet fruits you use in this dish. My favorite is Mango!

For the best results, soak your Cashews for at least 2 hours, or overnight.

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The How-To Guide: Raw Breakfast Pudding
For the best results, soak your Raw Cashews for at least 2 hours, or overnight. If time permits, make this the night before and store in an air-tight jar for ease of pouring/serving the next morning.
Course Raw
Prep Time 5 Minutes
Passive Time 2+ Hours
Servings
Person
Ingredients
Course Raw
Prep Time 5 Minutes
Passive Time 2+ Hours
Servings
Person
Ingredients
Instructions
  1. Place everything except the Chia Seeds into a blender or food processor and blend until very smooth. Pour into a jar and add Chia Seeds. Tightly secure the lid. Shake vigorously to disperse the Chia Seeds. Give it about 10 minutes to rest, and shake again vigorously to break up any clumps of seeds. Chill or eat immediately. Enjoy!
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