Breakfast | Snack

Strawberry-Rhubarb Chia Pudding w/ pine nuts

(GF, RSF, DF, V, Best in Spring // Summer)

Serves 6

You know we love a meal that contains healthy fats and chia seeds never miss the mark! Add in some stewed fruit and fresh berries and you’re sure to love this one!

Ingredients

  • 2 tbsp chia seeds
  • ⅓ cup nut milk
  • ½ tsp vanilla bean
  • 1 cup of stewed rhubarb + apple (see recipe below)
  • 6 strawberries chopped
  • 1 tbsp roasted pine nuts
  • Optional: 1 tsp maple syrup

stewed rhubarb + Apple

  • 1 Bunch of rhubarb, destemmed and finely chopped
  • 4 green apples, peeled and finely sliced
  • ½ Orange, juiced

GF – Gluten free
RSF – Refined sugar free
DF – Dairy free
V – Vegan
T – Tran-seasonal
Best in spring // summer

Method

  1. Place the chia, vanilla bean and nut milk in a bowl and stir thoroughly
  2. Allow to sit for a minimum of 2hrs but overnight works best
  3. Top with stewed rhubarb + apple, chopped strawberries and toasted pine nuts
  4. Option to drizzle with maple syrup

    Serves 1

stewed rhubarb + Apple

  1. Place all the ingredients in a pan on the stove and bring the (very little amount of) orange juice to the boil
  2. Once boiled, reduce to a simmer and place the lid on the pan
  3. Check in every 5 minutes and stir
  4. All up, the fruit should begin to be soft and mushy after approx 10-15 mins
  5. Remove from the heat and serve (sprinkle with cinnamon). Store in an airtight glass container for up to 2 weeks

    Serves 6
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Lunch

Loaded Veggie Pasta

Use the pasta base as a foundation to add in whatever seasonal veggies you have in your fridge. Think: Diced eggplant, chopped tomatoes, broccoli, green beans

Snack

Taro Fries

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A Well Served Plate

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can be compromised. Let’s simplify it here so you can
choose your what, when, how and how much anytime you feel
like it.

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