Green Chia Parfait Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
1 ¾ cup Coconut milk (canned)
¾ cup Chia (possibly white)
2 tbsp Green spirulina powder
¼ cup Maple syrup
1 tsp Pure vanilla extract
1 lemon (only juice)
2 kiwi fruits
½ cup Pomegranate seeds
1 cup plant-based yogurt (plain or vanilla flavour)
1 cup Raspberries to garnish
Mint leaves to garnish (optional)
1Blend chia with milk, maple syrup and lemon juice in a bowl a stir well.
2Add spirulina, stir well again and place into refrigerator for two hours.
3When ready, divide the mixture into your jars.
4Divide the pomegranate seeds and make a layer on top of chia in the jars.
5Peal and slice kiwi fruits and create another layer.
6Top with yogurt, arrange raspberries on top with mint if you like and serve.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.