Eat your skincare recipe :
My dad always said, Never let anything go to waste. Well my Maple Coconut Cream has graced itself several times this week, from raw cinnamon rolls, to cinnamon roll cookies, even in my Garam Masala soup. Today it finds it’s way into my chia pudding.
Here’s the recipe. You can find the Maple Coconut Cream recipe on my Leaning Tower of Raw Cinnamon Pecan cookie post.
Remember no matter what you are cooking or not cooking, Set the Table with Love.
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding
1 mason jar or glass jar you can seal tight
2 tbsp. chia seeds
1 1/2 tbsp. organic gluten free oatmeal flakes
1 cup organic non – dairy milk (sweetened) I used vanilla almond milk
Directions ~ Add ingredients to mason jar. Stir and refrigerate for 2 hours or over night.
1/2 scoop Vega One Vanilla Smoothie mix
1 cup blueberries
1/2 cup non – dairy milk
Directions ~ Blend all ingredients in a blender, Ninja or Vitamix. Set aside. You may have smoothie leftover, based on the size of your container.
The Blueberry Coconut Cream
Directions ~ Add 1/4 cup of the Maple Coconut cream into a blender with 1/2 cup of the Blueberry Smoothie mix. Blend. It should be a lighter color thank the blueberry smoothie. If you want a smooth and lighter Blueberry Coconut cream add more cream less blueberry smoothie.
Add the Blueberry Smoothie into the mason jar container the chia and oatmeal pudding. Next add the Blueberry Coconut Cream. I had a little cream left so I made a little design on top. You can do all kinds of versions of this breakfast. Just get creative.