| OWL Venice
Matcha Chia Pudding
With cashew milk, green tea matcha powder, white chia seeds and topped with a homemade blueberry sauce, honeycomb and hemp seeds
(serves 2)
Ingredients:
- ⅓ cup chia seeds
- 1 ½ cups cashew milk (or coconut milk)
- 2 Tbsp monk fruit sweetener (optional)
- 2 tsp matcha powder
- 2 tbsp collagen powder
- 1 tsp vanilla extract
- ¼ tsp sea salt
Blueberry Sauce:
- 1 cup wild blueberries
- 1 tbsp honey (optional)
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ½ lemon *juiced*
Directions:
- In a small bowl mix together the chia seeds with the matcha powder, monk fruit, collagen powder and the sea salt.
- Then pour in the cashew milk and vanilla extract. Place in the fridge for a few hours or overnight.
- When the chia seed pudding is thickened and ready to serve, make the wild blueberry sauce by simmering together the blueberries, honey, vanilla, sea salt and lemon juice. Simmer for about ten minutes and let cool.
- Serve the chia seed pudding with the blueberry sauce, some honey comb and hemp seeds!
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.