Raw Berry Chia Pudding
Julie Van den Kerchove
Plant-based chef + author
Instagram: @rawfoodchefjulie | julieslifestyle.com
Thrive Lightning Round
1. Something you always have in your bag?
Spring water, lip balm, essential oils, coconut or tamari almonds
2. Best advice your mom told you?
Let food be thy medicine and medicine be thy food.
3. What hashtags do you use to find inspiration + food?
4. Ingredients you can’t live without?
Coconut, avocado, greens, Himalayan salt, turmeric, almond butter, maca, cacao
5. What’s the fastest way to shift your mood?
Meditate, go for a swim or walk with our dachshund, George
6. One of your favorite quotes:
“You cannot control anything except the way you feel.” —Abraham Hicks
7. Something we wouldn’t know about you?
I studied investigative journalism to help transform the food industry.
¾ can (300 ml = 3 cups) full-fat coconut milk (or other nondairy milk of your choice)
2 cups berries, fresh or frozen
2 tbsp protein powder (I used Sunwarrior Classic Plus)
1-2 tbsp MCT coconut oil (optional)
1-2 tbsp coconut butter (optional)
2 pinches Himalayan crystal salt or sea salt
Stevia, to taste (or other sweetener of your choice)
6-8 tbsp chia seeds (depending on how thick you like it)
½ tbsp lucuma powder
½ tbsp maca powder
Add all the ingredients, except for the chia seeds, into a blender. Blend until smooth. Pour the berry coconut milk on top of your chia seeds in a mixing bowl and stir well. Put it in the refrigerator overnight so it has the time to thicken (the chia seeds will absorb the liquid). Right before serving, add your toppings of choice. I used berries, toasted coconut and almond flakes, hemp seeds and a sprinkle of finely ground cacao nibs.