This Fourth of July Chia Pudding Is As Patriotic As It Is Healthy (and VEGAN!)

Every year around 4th of July, everything, from our mani-pedis to our desserts, turns red, white, and blue. But before you reach for the food coloring, how about whipping up an ultra-healthy and naturally patriotic chia pudding? It will satisfy your craving for something sweet, but it’s totally vegan and won’t fill you with empty calories. What’s more, it’s super-simple to prepare, and is the perfect festive treat for your holiday barbecue!


Makes four

  • 5-6 Tablespoons chia seeds
  • 2 cups coconut yogurt (or Greek yogurt if not vegan)
  • 1/2 cup coconut milk
  • 2 cups fresh raspberries
  • 2 Tablespoons agave syrup
  • 1 cup fresh blueberries


  1. Pour the coconut milk into a large jar and add the chia seeds. Stir to combine and add the yogurt.
  2. Stir very thoroughly, as the chia seeds tend to form clumps, which is a big no-no! You might also want to give the jar a good shake.
  3. Seal the jar and chill in the fridge for a minimum of four hours, preferably overnight.
  4. Place the raspberries and agave syrup in a bowl and mash lightly.
  5. Stir the chilled chia pudding, then add an even layer in little glasses. A jar funnel will help keep things neat!
  6. Add a layer of the raspberries and spoon some more chia pudding over them.
  7. Top with fresh blueberries and serve immediately.

Happy Independence Day!

Collard Green Smoothie?

Happy New Year!

With all the resolutions to be healthier on the brain, we are always looking for ways to incorporate soulful staples into our everyday diets.Thanks to Kevin, one of our amazing Facebook fans, we decided to take our collard greens out of the pot and into the blender. It sounds pretty odd, I know! We love to experiment, so we promised Kevin that we would try it. Below is a recipe that we concocted.

The verdict..We loved it! Thanks Kevin!


2 tablespoons fresh lime juice

2 cups stemmed and chopped collard greens 

1 1/2 cups frozen mango

1 cup chopped pear

Blueberry Muffins


  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 pint fresh blueberries – rinsed, drained and patted dry


  • 2 tablespoons white sugar


  1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Originally shared on AllRecipes.