Chelsea Harrison2 Comments

Mango Chia Pudding

Chelsea Harrison2 Comments
Mango Chia Pudding

OK, I know I've said this before (like just last time I posted), but this recipe may seriously be one of my healthiest recipes. We are talking about a raw, vegan, gluten-free, nut-free, no added sugar, majorly healthy breakfast (or dessert) that is CRAZY EASY to make. And the best part of all - you can make it in five minutes the night before and just grab-and-go in the morning. Making this is a total no-brainer.

Mango Chia Pudding

Ingredients (Serves 2):

1 ripe mango (about 1 cup mango pureé)

pinch of salt 

1/2 vanilla bean scraped

2 tbsp chia seeds

Slice and peel mango.  Using a food processor or high speed blender, pureé mango with salt and vanilla.  Pour the pureé into a bowl and stir in chia seeds.  Refrigerate overnight or for at least 30 minutes to allow it to thicken.  Top with nuts, seeds, fruit, or coconut whipped cream and serve.

 

Make sure to check out my recommendations page to see what kind of products I'm using or if you aren't sure where to find chia seeds!

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Raw Pudding Parfait

This recipe is a three layer parfait of chocolatey chia pudding, blueberry jam, and sweet vanilla cashew cream.  I love making elaborate dishes because I enjoy making food that is beautiful to look at and because time spent preparing food is like therapy for me.  But this recipe is also great if you are in a hurry for a handful of reasons.  One reason is that you can make a couple of these parfaits ahead of time  in mason jars and just pull one out when you are ready to eat or to take with you to work.  It should last 3-4 days in a sealed container in the fridge.

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Raw Pudding Parfait
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Plantain Porridge

Throughout my life I have had a love affair with grains.  As a teenager I would have a bagel for breakfast, a sandwich for lunch, and pasta for dinner.  Okay, maybe it was more than an affair.  It was an addiction.  And I was eating the least nourishing grain of all - white flour.  During this time I suffered from depression and low energy.  Changing my diet to include more fruits and vegetables and nearly eliminating white flour has me feeling the happiest and healthiest I've ever felt in my life.

I still have a love affair with grains; I just choose nourishing whole grains and pseudo-grains like quinoa, amaranth, farro, and spelt.  And since I know I'm inclined to eat a lot of grains, I try to look for opportunities in my cooking to swap a grain out for produce without sacrificing the integrity of the dish.  This recipe makes that healthy swap seamlessly.

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Plantain Porridge
Chelsea Harrison2 Comments

Wild Rice Stuffed Acorn Squash

I feel like I've indulged so much already this holiday season that all the sweets aren't even tempting anymore. Now all I want is something healthy that is hearty enough to fill me up. This recipe is the perfect way to eat clean and still feel satisfied.  And it just happens to be vegan and gluten-free so it is likely to please anyone at your holiday table no matter what their diet may be.

Chelsea Harrison2 Comments
Wild Rice Stuffed Acorn Squash
Chelsea Harrison6 Comments

Raw Buckwheat Porridge with Lavender Blueberry Chia Jam

One of the first raw recipes I ever tried was a raw buckwheat porridge.  I really wanted to love it, but I just wasn't sold.  After playing around with the recipe a bit, I've finally come up with one I love.  And the best part of all...it is the simplest recipe I tested.  It is creamy and filling.  And since it is a basic recipe you can easily jazz it up.  Add 2 tsp raw cacao to make it chocolatey.  Or blend in fresh berries for a pink and fruity porridge.  Or if you're like me, you might just like to keep it simple but load it up with fruit. 

Chelsea Harrison6 Comments
Raw Buckwheat Porridge with Lavender Blueberry Chia Jam
Chelsea Harrison3 Comments

Root Vegetable Chips with Caramelized Onion Dip

When you think about chips and dip, you don't exactly think healthy. But this might be the healthiest recipe I've ever posted. Seriously. Other than a tablespoon of oil and a pinch of salt, the only ingredients are vegetables. And somehow this two-ingredient healthy dip  tastes completely indulgent. Put this caramelized onion spread on toast, veggie burgers, cheese, fruit... (might I recommend gruyere, fig spread, caramelized onion jam grilled cheese?) It tastes good on everything. Trust me.

Also be sure to check my instagram this week for a delicious giveaway!

Chelsea Harrison3 Comments
Root Vegetable Chips with Caramelized Onion Dip