Equipment needed: Vitamix or high-speed blender, nut milk bag Makes 6 servings

Ingredients

• 1 cup (157g) chia seeds • 8 cups fltered water

• 1 cup (154g before soaking) pumpkin seeds, soaked in fltered water for at least 4 hours, and rinsed • 6 Medjool dates, pitted

• 1 whole vanilla bean pod, chopped • 2 cups (192g) coconut fakes • ¾ cup (95g) goji berries

• ¼ cup (37g) cacao nibs • 1 tsp maca powder • 1 Tbsp ground cinnamon • ½ tsp ground nutmeg • ½ tsp Pink Himalayan crystal salt • 20 drops vanilla liquid stevia (or, to taste) • 1 cup (125g) blueberries

• 1 cup packed (234g) red or green apple, grated

Method

• In a large bowl, combine chia seeds and 3 cups fltered water and set aside to soak for at least 15 minutes, stirring occasionally. Chia seeds are hydrophilic and will absorb up to 12 times their weight!

• In a high-speed blender, combine soaked pumpkin seeds, dates, vanilla bean, and 5 cups fltered water, and blend until well-incorporated. Using a nut milk bag, strain the milk into a separate large bowl, gently squeezing and pressing until the milk comes out.

• Add the milk mixture immediately to the soaked chia seeds.

• In a large separate bowl, combine coconut fakes, goji berries, cacao nibs, maca powder, cinnamon, nutmeg and salt, and mix well using a spoon or a spatula. • Add chia-milk mixture to dry ingredients and combine well by hand.

• Add vanilla liquid stevia (to taste) and mix well by hand. • Pour porridge into individual serving bowls. Fold blueberries into each serving and top with grated apple. • This porridge will keep for up to 4 to 5 days in the fridge (without blueberries and apple added).

To learn more about Rawthentic Food Chef Pr isci l la, cl ick

www.rawthenticfood.com . Shopping for all things raw? Visit their online store at www.rawthenticfoodstore.com . Chef Priscilla offers organic living food classes and dining experiences at two locations: The Studio by Culinart and Grassroots Pantry. Find details on the Rawthentic Foodwebsite.

Apple Cinnamon Blueberry Chia Porridge with Nut-free SeedMilk

Chef Priscilla and her son Luca Photo by Kate Baumgartner@LotusBlu

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