Paragon Orange Pineapple Chia Pudding
Paragon Orange Pineapple Chia Pudding
Ingredients
Pudding
- 2 cups orange juice fresh-squeezed Mandarin juice is wonderful
- 1½ cups pineapple fresh, frozen, or canned, chopped or crushed, drained
- 3 tbsp lemon juice or juice of 1 lemon
- ½ cup chia seeds white chia looks more like tapioca, but brown work just as well
Cashew Cream
- ⅓ cup raw cashews soaked in warm water for 1 hour and drained
- 1 date pitted, soaked in warm water with cashews
- ½ cup water not soaking water
Instructions
- Combine the orange juice, pineapple, lemon juice, and chia seeds and stir well. Pour into a 4 cup container, cover, and chill overnight.
- Soak the raw cashews and date in warm water for an hour. Drain. Add to blender, preferably high-speed, with ½ cup new water and blend until smooth cream. Keep refrigerated. (See note for using PB2 Cashew Powder for lower fat option.)
- Stir pudding before serving in chilled bowls. Top with cashew cream to serve.
Notes
Nutrition
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[Trī-māz-ing]
Cindy wants you to be Trimazing—three times better than amazing! After improving her health and fitness through plant-based nutrition, losing 60 pounds and becoming an adult-onset athlete, she retired from her 20-year firefighting career to help people just like you. She works with people and organizations so they can reach their health and wellness goals.
Cindy Thompson is a national board-certified Health and Wellness Coach, Lifestyle Medicine Coach, Master Vegan Lifestyle Coach and Educator, Fitness Nutrition Specialist, Behavior Change Specialist, and Fit2Thrive Firefighter Peer Fitness Trainer. She is a Food for Life Instructor with the Physicians Committee for Responsible Medicine, Rouxbe Plant-Based Professional, and Harvard Medical School Culinary Coach, teaching people how to prepare delicious, satisfying, and health-promoting meals.
She provides health and lifestyle coaching at Trimazing! Health & Lifestyle Coaching. Cindy can be reached at info@trimazing.com.
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