Since we’re new to Boulder, I’ve been checking out “Boulder Magazine” and this issue has this great recipe for Pumpkin Chia Pudding from a restaurant in town named Zeal. It is SOOO delicious and not overly sweet.
So for now, here’s the recipe and I’ll following up in a few weeks on my visit and review of Zeal. Boulder is full of amazing restaurants and food businesses. It’s home to the nation’s largest concentration of natural and organic products companies and has the highest per capita consumption of organic foods in North America.
Enjoy this wonderful fall dish for dessert or even breakfast. It includes the goodness of chia seeds which are full of omega 3s and thicken up as they cool and absorb liquid.
I'd love to hear your feedback in the comments below for this Pumpkin Spice Chia Pudding! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mgs) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 3g ≥ 100 calorie