| LINDSEY WILSON
with creamy cashew milk, nutmeg, cinnamon, vanilla extract, with a cranberry sauce on top with coconut shreds (digestive bitters)
Servings: 1 | Total Time: 15 minutes
- 1 scoop collagen
- 2 Tbsp chia seeds
- 1 Tbsp flax seeds
- 1 tsp vanilla
- 1 cup + ¼ cup cashew milk
- Sea salt
- ½ tsp ground nutmeg
- 2 tbsp date nectar
Cranberry Sauce: (makes several servings)
- 1 cup fresh cranberries
- ⅓ cup date nectar
- ½ cup water
- Sea salt
- Coconut shreds
- Coconut yogurt
- Date nectar
- In a saucepan, add in the chia seeds, flaxseeds, date nectar, vanilla, sea salt and cashew milk. Bring to a simmer and let cook for 6-8 minutes until it begins to thicken. Stir in freshly ground nutmeg and collagen.
- While the chia porridge is cooking, prepare the cranberry sauce in another small pot. Simmer together the cranberry, date nectar, water and sea salt. Let thicken for about 5 minutes.
- Pour the chia porridge into a bowl. Add in additional oat milk and top with coconut yogurt, coconut shreds, a drizzle of date nectar and freshly ground nutmeg.
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.