Brendan Brazier is the kind of guy who makes you proud to be Canadian. At the young age of 40 years, Brazier is the best-selling author of theThrive book series, a vegan advocate, the creator of the award-winning line of plant-based Vega products, a successful performance nutrition consultant, and a two-time 50-km Ultra Marathon Champion. When he shares a recipe, you better believe we’ll try it, eh?
Prep Time:5 minutes
Keeps in an unsealed container, refrigerated, for up to 2 days.
Easily digestible and packed with antioxidants, this energizing pudding is a beautiful start to any morning. It’s also a great post-workout breakfast option. You can use frozen blueberries in a pinch, but fresh is preferred.
1 cup (250 mL) fresh blueberries
1 cup (250 mL) unsweetened almond milk (or homemade)
1 tbsp (15 mL) maple syrup
1/2 tsp (2 mL) latte spice mix
1/4 cup (60 mL) chia seeds
1 small handful slivered almonds
In a bowl, add the almond milk, latte spice mix, maple syrup, and lastly, the chia seeds.Let sit for 15 minutes, stirring once or twice. This gluten-free raw pudding is super nutrient-dense!
Garnish with fresh blueberries.
Did you know that “chia” is the ancient Mayan word for strength? Chia seeds boost energy, stabilize blood sugar, aid digestion, and lower cholesterol. No wonder they’re a modern-day superfood!
Pure Canadian maple syrup is a natural product with no additives. This 100% unprocessed sweetener is packed full of plant proteins and minerals.
Did you know that Canada is the world’s second-largest producer and exporter of blueberries? These delectable berries fit into the low-GI category of foods, having minimal impact on blood sugar levels. They’re also alow-calorie source of fibre!