It’s true what they say, you are what you eat!
In order to be the best version of you, it’s important to find a good balance of nutrient rich food to repair from within.
Your arteries, skin cells, liver, lungs, digestive tract, and certain parts of your brain are all continuously refreshed if you’re eating healthy.
At Aveda, we truly believe that the ingredients used for outer beauty should mirror ingredients you put inside your body as they’re equally important, and that’s why we love finding recipes that are not only healthy, but will make you glow from within!
Our friends over at Garden Of Vegan have created a bespoke vegan recipe that showcases 3 layers of repair, just like our newest botanical repair range.
This decadent three layered superfood breakfast pudding created by Head Chef Druen Dorn is the perfect way to start any day.
Garden of Vegan have shared their recipe below!
Three layered, superfood breakfast pudding
Layer 1: Golden Buckwheat Pudding with Toasted Coconut Flakes
Layer 2: Sachi Inchi Infused Chia Pudding with Berry Compote
Layer 3: Superfood Popcorn Muesli
Serving Size: serves 2
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients:
150 grams of dry organic buckwheat
350mls of filtered water or 350mls of coconut water
1 pinch/gram of organic turmeric
½ teaspoon of organic cinnamon
50mls of organic maple syrup
75mls of 18% fat organic coconut cream
1 small dash of organic celtic sea salt
Sacha Inchi infused Chia Berry Compote:
1 cup of favourite organic defrosted frozen berries
½ teaspoon of organic Sachi Inchi powder
3 tablespoons of organic chia seeds
3 tablespoons of organic maple syrup
1 tablespoons of organic lime/lemon juice
200mls of organic coconut water or filtered water
Popcorn coconut crumble:
2 tablespoons of organic corn kernels or 80 grams of organic popcorn
40 grams of organic coconut flakes
20 grams of chopped organic almonds
½ teaspoon of organic cinnamon
1 teaspoon of organic maple syrup
Method:
1. In a small pot gently boil dry buckwheat with filtered water or coconut water, cook for 8 mins or until completely soft.
Add more liquid if necessary.
2. Turn to a low heat and stir in coconut cream, turmeric and cinnamon, add salt and maple syrup to taste.
3. In a small bowl mix chia seeds with coconut water or filtered water, whisk quickly whilst adding lemon juice and 1 tablespoon of maple syrup, whisk in Sacha Inchi Powder and frozen berries, adding maple syrup to taste. Set aside to absorb.
4. On a flat baking tray toss coconut flakes, chopped almonds and popped corn with cinnamon and maple syrup until evenly coated. Bake or grill at 180℃ for 3 mins or until golden brown.
To serve:
In a bowl place 300 grams of golden buckwheat pudding, with the back of a spoon make a divot from the centre to rim of the bowl in a small arc.
In this created channel, spoon in your berry chia compote to finish sprinkle with your popcorn coconut crumble.
Optional: serve with fresh organic seasonal fruit. We recommend Passion fruit, Strawberries and Mulberries.
Garden of Vegan are for people, purpose and planet with a passion. Aiming to empower consumers with more plant-based options, as mother nature intended.
Eating vegan recipes are a great step to embracing a more responsible approach to our future of sustainable living.
To see more of Garden of Vegan’s recipes, head to www.gardenofvegan.com.au
