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vegetable ceviche + chipotle pepita “pilaf”


My friend asked me if I had any ideas for a simple, raw, vegetable-heavy dish (that wasn’t a salad) to make in the heat of summer. I had some things in mind, but they involved a bit of blending, or use of a food processor, a spiralized vegetable, or maybe a dehydrated component. Adding a sprouted grain was tempting, but would prolong the process of having the actual meal by a day or so. My mind went to work is what I’m trying to say. It moved too fast for the simple task at hand. I needed to step back and reconsider it all.

I take a few things for granted when I post recipes on here. I always get such lovely feedback and kind words from many of you and I’m grateful for that, fully. There are a lot of directions here, however, that call for blending, mandoline-slicing, ice-cream-maker-churning etc. These are assumptions about accessibility, something I strictly set out to avoid when I created this space.

My kitchen has a few bells and whistles, sure, and I approach recipe development from that privileged stance. The very hard reality is that you can never assume too much when assessing the task of making food at home. I have access to a car/bike that can take me to at least 15 purveyors of healthy and fresh food in my area at any time. This is unusual for many. Same goes for the kitchen I work in. We have functional plumbing, hydro, a 2+ HP blender and a host of other (possibly unnecessary) devices that simply make food. That’s all they do. This state of dwelling is surprisingly common and overwhelmingly “other” at the same time. I sense that duality every time I approach the food and the tools and the task at hand.

I know that so many of you just want to eat well and feel as good as possible, but may not have a spiralizer slicer or a mortar and pestle or whatever. Or maybe it’s just too hot to crank out a meal with a heat-based cooking method right now. Whatever the case, we all have that same basic goal in mind I think, and there are infinitely varied ways to get there that are within all of our reach. This vibrant, simple and delicious recipe is my offering, a way of trying to get to that place.

This dish is beautiful and healthy, but my favourite part? You only need a knife, a vegetable peeler and your own two hands to make it happen. It’s perfect for balmy end-of-summer days. Use whatever nuts/seeds you like in the cauliflower “pilaf.” Same goes for the elegant lime, spice and mustard-cured vegetable tangle on top. It’s an honest and filling plate of goodness built up very simply. And it’s within all of our reach.


vegetable ceviche with pepita & almond cauliflower “pilaf”
serves: 2
notes: The peeler isn’t even totally necessary here. Just small or thin cuts/dices is all you need to get the job done. Also, as noted you can use whatever veggies you have around that you like, but I will highly HIGHLY recommend the corn while it’s in season. So good.

for pilaf:
2-3 cups cauliflower florets, most of the stem removed
juice of 1 lime
1 tbsp extra virgin olive oil
1/4 cup raw pumpkin seeds + extra for garnish
handful of chopped almonds
1/2 tsp dried chipotle powder
salt and pepper
2 sprigs of mint, leaves chopped

for ceviche:
1/2 zucchini, peeled into ribbons
1 carrot, peeled into ribbons
2 radishes, thinly sliced
1 large cob of corn, kernels removed
1 small red bell pepper, stemmed and julienned
1 small shallot, thinly sliced
juice from 3 limes
2 tsp dijon mustard
2 tsp raw agave nectar
1.5 tbsp extra virgin olive oil
2-3 sprigs basil/cilantro, leaves finely chopped

Chop the stemmed cauliflower florets super fine. This can be done by milling your knife over them repeatedly, as if you were mincing garlic. Place into a medium bowl. To the bowl, add the pumpkin seeds, almonds, lime juice, olive oil, chipotle powder, salt and pepper. Stir to combine. Set aside while you prepare the ceviche. Chop and add the mint right before you’re ready to serve.

For the ceviche, place all ribboned/chopped vegetables in a large bowl. Pour the lime juice on top. Add the mustard and agave nectar. Toss with your hands to combine. Scrunch the vegetables down near the lime juice pooling at the bottom of the bowl. Allow this mixture to sit for about 10 minutes, tossing it up here and there. This is where the “curing” and softening up of the veggies happens.

After 10 minutes, drain out most of the juice from the ceviche, reserving about 1-2 tablespoons. Toss the remaining vegetables and lime juice with the olive oil and season to taste.

To serve: divide the pilaf between two plates, flattening it slightly. Divide the ceviche among the two plates next, placing on top of the pilaf. Garnish with the chopped basil/cilantro and more pumpkin seeds if you like.

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Michelle15/08/2012 - 3:47 pm

Yes! The dish I’d been dreaming of! Especially now as I lie in bed drinking a smoothie recovering from getting my wisdom teeth out…ah…solid food..

julie15/08/2012 - 7:51 pm

Beautiful dish ! This will be had very soon, especially while fresh corn is still in season. Thank you :)

Corrine Collins15/08/2012 - 11:41 pm

Perfect. I’m planning on doing this tomorrow: I love raw cauliflower.

sara16/08/2012 - 12:36 am

so frickin creative!

Hannah16/08/2012 - 2:10 am

gorgeous recipe, even more beautiful sentiment. accessibility is such an issue across the board with food … getting good fresh ingredients home is a challenge enough for so many, it is nice to have a simple, fresh, true way to prepare them. (And simultaneously a great reminder that even the simplest dishes can be stunning to look at when we take an extra moment or two!) thanks as always …

Courtney16/08/2012 - 4:33 pm

What a creative and yummy recipe! It gets hard sometimes to think of new ways to enjoy fresh, seasonal produce, especially without too much complicated prep. Bravo!

Isabella18/08/2012 - 6:33 pm

Yum. Looks delicious. Will have to try it!

Kathryne18/08/2012 - 6:42 pm

Laura, I’ve been away from the internet for a couple of weeks and just have to say that your posts lately have been, like, extra stellar. Love this recipe, I wish it would magically appear for dinner. Aren’t vegetable peelers just the handiest little things?

Sarah20/08/2012 - 10:52 am

Oh, dear. I don’t even know what a spiralizer IS, haha.

This, though, is beautiful. I love when things are raw, but still something I’d eat without setting out to make a raw recipe. That’s what this is like. Love the “pilaf” idea.

Kelsey20/08/2012 - 11:28 pm

“a knife, a vegetable peeler and your own two hands…” this would do, everyday and always… :)

Linda20/08/2012 - 11:59 pm

I’ve recently found myself falling trap to buying kitchen tools with only one purpose, as if the more of these gizmos I own, the more legitimate of a cook I am. (Case in point, I recently bought biscuit cutters, which are totally superfluous!) It’s good to be reminded that a lot of the time, all you need are the basics.

Ricki21/08/2012 - 8:14 pm

Holy jeepers this looks incredible! I just ate dinner, but I think I’d like a big plate of this. . . now. :)

This is such a creative recipe! I love how you used mostly vegetables! You have such beautiful pictures!

[...] the menu: Vegan ceviche over barley and cauliflower. It was based off a recipe I found at The First Mess and we both loved it! Fresh and perfect for summer [...]

Jess13/09/2012 - 11:02 am

Oh my gosh… this looks amazing. And it’s absolutely gorgeous! What camera do you use? Thanks for sharing:D

[...] to use quinoa or millet for a very similar gluten-free option too. Don’t eat grains? Try some cauliflower pilaf [...]

Colleen28/09/2012 - 2:37 pm

A dish of such immense beauty it has taken my breath away and has me dreaming of eating it now…come ON summer! I have been going through a process of reconstructive jaw and oral surgery and have not been able to chew for the past 18 months. I am starving for beautiful food like this right now. Soon! I have just discovered your beautiful blog and am loving it. Thank you for sharing xx

[...] of the meal. After I was finished with my challenge, I looked up vegetarian ceviche and found other recipes; it is possible without [...]

Golubka Kitchen29/09/2013 - 1:34 pm

[…] her blog, head over and prepare to be amazed. You will be drawn into the world of vibrant colours, fresh and seasonal food, unique and simple recipes and engaging writing. The First Mess makes me smile with every new post, […]

aug 4 | meet us on monday17/08/2014 - 3:39 am

[…] Chickpea Stew served with Cauliflower Rice (recipe inspiration here & here)Cuisine: AmericanHost: KevinGames: Jelly Belly BeanBoozled (sold here)Champion: Kelly, Jenny, […]

a summer panzanella + a video!

Remember when I made a fresh and spring-y panzanella and I told you about my sheer and ridiculous-silly love for the classic, summertime version? Well, I’ve got a warm weather one here for you with a couple of  non-traditional (but incredibly delicious) elements like chopped kale, shaved shallots, peaches and my new fave: white balsamic vinegar. Yum-city for real. It’s the salad you make when you wanna win friends. Or just when you wanna win. Period.

If you want to go full-stop classic on this dish, you can check out my no-fussin’ version on Joanna Goddard’s blog this week. I’ve been reading A Cup of Jo for as long as I’ve known that blogs actually exist I think, so when Shoko asked me to contribute a recipe for Joanna’s “The best ________ you’ll ever have” recipe series, I was pretty floored/so excited to expand even more on my love of panzanella. It’s a two-for-one kind of deal today.

As a first-time addition here, my wonderful friend Joe (check out his website!) has made a really fun video and shot the pictures for this recipe too. We had a great time harvesting the goods, cooking it all up outdoors, enjoying a couple of cold beers and whatnot, so I hope you get the sense of that when you watch. My friends TK and Lesley made an ORIGINAL SONG for it too! Guh, heart is super full just thinking about that. You can listen to it again and again on the Make Haste Soundcloud page right here. So grateful to have such talented and kind friends, seriously. Luckiest gal.  When a community of generous creatives comes together, it is the best thing. Super smiles. In addition to that, they produce some pretty stellar individual/other work. You can check out Lesley’s talent on the Bad Passion homepage (also featured on Turntable Kitchen’s April 2012 mix!). TK’s work can be found here: Stone Orchard and on his Bandcamp page.

Happy summer to you all. Make some panzanella and soak up that beautiful sun :)

summer panzanella with peaches and kale
serves: 6
notes: I opt for white balsamic vinegar because it doesn’t impart a dark colour onto the bread. Feel free to use the darker, regular balsamic vinegar if that’s what you have though. The flavour is quite similar.

croutons:
4-5 cups tore up pieces of bread
2-3 tbsp extra virgin olive oil
salt and pepper

salad:
1 big shallot, peeled and thinly sliced
4-5 cups chopped tomatoes
2 peaches, pitted and roughly chopped
2 stalks of kale, stemmed and sliced
2 big sprigs of basil, leaves finely sliced (reserve some whole leaves for garnish if you like)
1/4 cup + 2 tbsp extra virgin olive oil
1/4 cup white balsamic vinegar
salt and pepper

Preheat the oven to 350 degrees F.

Place the tore up bread on a large, parchment lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat bread evenly in the oil. Bake for 15 minutes, flipping croutons at the halfway point to promote even browning. Remove from the oven and set aside.

Place the chopped tomatoes, peaches, kale and basil in a large bowl. Drizzle the oil and white balsamic vinegar on top and season the mixture with salt and pepper. Toss to combine. Add the cooled croutons and toss once more.

Let this mixture sit for 10 minutes or so so that the bread can soak up the juiciness from all the veggies and fruit. Serve with a big sprig of basil on top if you like.

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Carrie | acookgrowsinbrooklyn08/08/2012 - 9:24 am

Uhhhh…how rad is this video?? Awesome in every way – the recipe, the video, you! And beautiful panzanella (both of them).

Kathryn08/08/2012 - 9:27 am

Just perfect! Love the recipe + the video + the song + everything about this.

Shanna08/08/2012 - 9:29 am

Laura.

I am in total awe.

sarah08/08/2012 - 9:31 am

Love love love.
You are wonderful. xo

yossy | apt2bbakingco08/08/2012 - 9:36 am

Laura, you rule! I love how casual and natural you are when you’re cooking and this video really shows that, and an original song?! Super cool. I have been putting peaches in my salads all summer, but haven’t tried them in panzanella. I think I’ll just have to give this a go. Congrats lady!

Ashlae08/08/2012 - 9:37 am

Loving everything about this, Laura! The video is beautiful – and it’s pretty awesome (!!!) that your friends made an original song for it. Love, love, love. You rule.

The Rose Journals08/08/2012 - 9:55 am

This is so gorgeous. Love the video — definitely making this soon!

Much love!

Sofia08/08/2012 - 11:28 am

I love the video!! And holy panzanella…tomatoes, peaches, and KALE!! 3 of my favourite things. Thanks for sharing :)

Margarita08/08/2012 - 11:32 am

what a lovely video! so natural and so free. the panzanella looks good too! i’ve never had it with peaches before… that’s a great addition!

art and lemons08/08/2012 - 11:49 am

Fabulous all around!

Kelsey08/08/2012 - 11:56 am

You are infinitely cooler than I could ever hope to be.

Kasey08/08/2012 - 1:59 pm

I’m pretty much in love. Not only do I want to move to your house immediately, but I’m dying to have this for lunch now. Great job on the video and big, big congrats on the Cup of Jo feature! You must come visit SF soon! xo

la domestique08/08/2012 - 2:53 pm

This is fantastic, Laura. Every bit of it.

Dana @ Minimalist Baker08/08/2012 - 3:04 pm

Laura, this is absolutely stunning. I must know how you did the video!

Courtney08/08/2012 - 5:09 pm

If I didn’t already want to make this yummy panzanella based on the gorgeous photos, the video hooked me. Awesome video and recipe!!

Melissa // the faux martha08/08/2012 - 7:43 pm

Guuurrrrrllll! This is awesome.

Lauren at The Holy Kale08/08/2012 - 8:24 pm

I am SOOO Gitty!!! I cannot believe I have not been here before, nor seen any of your beautiful videos! Honestly, can I have your life? Being city-bound, there is nothing, absolutely nothing more appealing than picking your own fruit, pulling up your own vegetables…. and KALE, and then making it into this wonderful, delicious Salad!!! Yay :) I have a big family event next week, and this is perfect! Thank you, Your New Biggest Fan! big hugs for my fellow kale lover.

Libby with Lemony Thyme08/08/2012 - 10:08 pm

Your video made my day!!! Love.

Andrea @ LetLooseLittell08/08/2012 - 10:37 pm

The video + the music + the harvesting + summer = L.O.V.E. Seriously.

Hannah09/08/2012 - 12:23 am

love it! the song is an instant summer classic (it somehow already has the feel of memory to me, like it is familiar … love it). and the energy that comes through the screen, of friends collaborating and the pure joy of a summer meal together, is as delicious as the panzanella looks. Beautiful beautiful beautiful. Thanks for sharing – and thanks to your talented collaborators as well.

Zita09/08/2012 - 5:38 am

The first photo looks mouthwatering… big time! I’d eat this for lunch! The video is stunning!

colleen09/08/2012 - 10:28 am

Laura,
Great video, great music and wonderful recipe! We loved it.

Allywan10/08/2012 - 8:01 am

I love everything about this post.

Shoko10/08/2012 - 9:37 am

Love the video, and love the recipe! Thank you again for being a part of the series!! :)

Kris10/08/2012 - 2:59 pm

I love everything about this!! Such a wicked video! I’ve been wanting to make one myself & this is so inspiring. I also cannot wait to make this when I get home from my travels!

Adrienne14/08/2012 - 9:39 am

I love everything about this video, Laura! Nice job! Now you have me craving some panzanella for lunch :)

Elenore Bendel Zahn15/08/2012 - 5:31 am

Eeehhhhh, AMAZING! Can I please eat both, you, your garden, the panzanella and well, everything about this post!

Marvelous work, all of you!

Greenylicious LOVE

Weekly Top 10s | 80twenty16/08/2012 - 8:03 am

[...] Laura, you are so rad! [...]

Matt20/08/2012 - 3:12 am

Just made this recipe this weekend with my family and it was delicious. Perfect late summer recipe. And great for here in Southern California where it’ll stay hot for quite awhile longer.

[...] Summer Panzanella from The First Mess [...]

Nick @ Veggie Meal-Maker21/08/2012 - 7:02 pm

This looks amazing! (Bummed I couldn’t get the video to load!)

[...] enjoyed these burgers with this outstanding panzanella (which I have now made 3 times this week!). I also doubled the burger recipe which means [...]

Kalisha Bowry23/08/2012 - 1:04 pm

Made this yesterday and I was the super star at my book club. REALLY GOOD!!!!

[...] probably already saw this video from Laura’s blog featuring a summer panzanella, right? It’s [...]

Zee28/10/2012 - 6:39 pm

I love this salad! I made it once during the summer and I’ve modified it for fall by adding pears and apples instead of the peaches.

[…] is your favourite recipe  that you’ve posted? This summer panzanella with heirloom tomatoes, peaches and […]

Ashley25/08/2013 - 12:04 pm

Just found this post…love the vid!!!

Spring Panzanella | zestapeel23/05/2014 - 12:37 pm

[…] We promise this is no ordinary salad. This past summer, we found the most amazing recipe for a summer panzanella salad from The First Mess that deliciously pairs sweet summer peaches and tomatoes. My mom, (Karen) grew up next to a peach […]

[…]  I cannot physically allow you to take one more breath before showing you this Summer Panzanella With Peaches and Kale. […]

[…] 1 BIG salad More Summer Salad Recipes: Fresh Zucchini Salad from Bourbon and Honey Summer Panzanella with Peaches and Kale from The First […]

raw raspberry + vanilla chia pudding


I’m going to be straight with you guys: I made up a big batch of this raw and luscious raspberry chia pudding so that I could eat it for breakfast. It’s perfectly sweet, pretty pink, warm with vanilla, mega-rich with almonds and coconut oil… and crazy good for you. Its cool luxury feels a bit wrong at 8 am, but it is the most right thing ever. Yum.

I’ve been over the moon for chia seeds for a while. For such a small, unassuming little thing, there’s a ton of power bundled up within. Lots of hydration potential (it can absorb up to 9 times its weight in water!), more Omega-3s than flax seeds (without the strong taste), tons of fiber, complete protein (4 grams per ounce), and antioxidants to boot (a gazillion year shelf-life, seriously). They shine in plenty of applications (in a glass of water with lemon or lime, on top of salads, stirred into yogurt, mixed with granola, sprinkled in a smoothie, as a binding agent for egg-free baking etc) and they add so much.

The hydration/satisfaction aspect is what gets me the most. If I remember to work them into my breakfast, my tendency for mid-morning and late afternoon snacking vanishes without a thought because they ramp up the satiety factor with all of that gelling/water absorption action. It’s a handy little dietary addition in the warm months when staying hydrated is more urgent. My skin leans toward dryness all year, but it’s noticeably more supple and just generally super lovely feeling if  I’m making the effort to eat a good spoonful of these seeds a day. Actually. One tiny change = huge effect in the long view. Just amazing, that’s all I can say.

This lovely and nourishing pudding is my latest contribution for the Toronto Vegetarian Association‘s monthly newsletter, so you’re welcome to check it on their website if you like (or sign up for the fantastic eLifelines newsletter if you live around the GTA and want to be in the know). It’s so fun to see the little seeds soak up what is essentially a sweetened raspberry almond milk made super luxe with coconut oil and vanilla. They’re like super orbs of pink richness all lined up in a pretty glass. Did I mention it’s an amazing post-workout food? If you like to nerd out on nutrition facts like me, you can peep the accompanying write-up here. It’s officially the summer of chia seed power, friends.

raw raspberry and vanilla chia seed pudding
lightly adapted from Coconut & Quinoa
serves: makes 5-6 cups (a whole lot)
notes: As stated above, I love eating this for breakfast with lots of fresh fruit. Stir a handful of oats in there and you’ve got yourself a fairly hearty morning meal. Also, this pudding evokes that slippery tapioca-ish quality that is either love or hate. Just keep that in mind :)

1 cup raw almonds, soaked at least 5 hours
4 cups filtered water
2 cups fresh raspberries (or thawed, frozen ones)
½ cup raw agave nectar, maple syrup, raw honey etc.
2 tbsp soft extra virgin coconut oil
1.5 tbsp vanilla extract
pinch of salt
½ cup chia seeds (white or black)

Combine the soaked almonds, 4 cups of water, raspberries, agave nectar, coconut oil, vanilla extract and salt in a blender pitcher. Blend mixture on medium-high speed for 1 minute, until liquified.

Strain mixture through a fine mesh sieve (or nut milk bag if you have one) into a medium-large bowl. At this point you will have a sweet, rich, raspberry flavoured almond milk essentially.

Place the chia seeds into another large bowl. Pour the raspberry almond milk on top slowly. Whisk vigorously to combine and prevent clumping of the chia seeds.

Allow the mixture to sit for a good hour so that the chia seeds can do their thing and thicken up the mixture to a pudding consistency. I find the taste and texture is truly bang-on after an overnight soak in the fridge. Whisk it up here and there to further prevent clumping of the seeds.

Serve pudding with fresh raspberries, shredded coconut, chopped almonds, cacao nibs or anything else you like on top. Store leftovers in a sealed container in the fridge.

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Kathryn01/08/2012 - 8:39 am

What a perfect breakfast! I do like something sweet in the morning and this looks like it would satisfy that craving whilst still getting my day off to a good start. So pretty too!

Carrie | acookgrowsinbrooklyn01/08/2012 - 10:11 am

My husband has a newfound obsession with chia seeds – he eats them every morning in oatmeal. While he hasn’t been successful in getting me on board with them, I think this pudding just was.

Wholesome Hedonist01/08/2012 - 11:06 am

I seriously JUST tweeted that I needed to find a good chia pudding recipe, as the one i tried was a tasteless, gelationous mess. Truth be told, I didn’t think it was possible. And then here I find it! Can’t wait to try it!

Becky01/08/2012 - 12:57 pm

This sounds and looks delicious. I’m wondering – could I leave out the coconut oil and perhaps substitute coconut milk? or something else besides oil? thanks.

Laura01/08/2012 - 1:56 pm

Hi Becky! You could leave it out completely if you like. I only add it because I love the richness and light coconut flavour that it imparts. Would be totally fine without it though :)
-L

Eileen01/08/2012 - 2:23 pm

Hey, there’s nothing wrong with pudding for breakfast–especially when it’s crammed full of fruit and grains! I haven’t worked with chia seeds yet, but I keep hearing about how great they are…I should probably give them a try, huh?

Kelsey02/08/2012 - 1:30 pm

LOVE chia pudding. I’m all over the texture but it gives Shaun the shivers… more for me. And hey, look at that smile! I feel like I say this all the time, but you are just beautiful! Happy women are the most beautiful women.

sara02/08/2012 - 8:15 pm

I’m a tough sell on texture, but it may be overlooked for that great nutritional info! Thanks for the tips, this looks great, Laura.

sarah02/08/2012 - 11:22 pm

Lovely. Really, every post your photos are more and more gorgeous.
And it’s nice to see you! You’re a cutie. ;)

Kris03/08/2012 - 2:51 pm

You’ve highlighted their nutritional bang so well! It is amazing to me, even as someone who wholeheartedly believes in diet as a basis for disease prevention and cure (blah, blah, boring, I know-but it’s true!), how much diet has an impact on our overall well-being. I’m studying Naturopathic medicine and I am floored a regular basis by the way that food affects people’s health and day-to-day wellness. Chia is so good for you and you don’t even need the nutritional info to know that. You’re obviously seeing the benefits first hand–the best way!!

PS. Love the picture. You have a fantastic smile.

Hannah03/08/2012 - 11:29 pm

Hi Laura – first of all, that comment about your smile is spot on. Beautiful! Second, this pudding rocks. We have been eating chia seeds in our tortillas, breads, and other baked goods for about a year now – so easy to add a spoonful or two, and so healthy. I have never tried one of the many ‘pudding’ recipes until now though — they always seemed a little rubbery and/or scary looking. But this one! I love the way the chia seeds fluff up pink. Also, I used store-bought almond milk, for what it’s worth. Surely less amazing, but I didn’t feel like I could handle straining anything after the day I had with my kiddos ;)

Basil04/08/2012 - 6:34 am

This looks so simple, and so healthy! I tried chia pudding once before, and didn’t like it too much. I’ve been wanting to give it another go, though. And the addition of oats sounds great, too.

Y05/08/2012 - 8:03 am

Love the pictures! I’ve tried chia puddings before and wasn’t terribly convinced by the result, but I’m definitely bookmarking this to try.

Smash10/08/2012 - 12:01 pm

Incredible photographs!

thefoodbucketlist15/08/2012 - 6:37 pm

This looks absolutely amazing and delicious. It’s healthy too! Thanks for the recipe–will definitely try it. :D

Jessica19/08/2012 - 4:15 pm

Mmm! Chia seeds are the best thing since sliced bread. I am so excited to try this recipe! thanks for sharing :)

Andrea06/09/2012 - 11:12 am

I only have ground chia seeds at home. Would it be okay to use them instead of whole ones?

Laura06/09/2012 - 4:24 pm

Hi Andrea,

The ground chia seeds would certainly thicken up the mix, but the texture will be totally different than if you used whole seeds. It might resemble more of a thick porridge. Let me know how it goes if you try it out.
-L

[...] is an amazing version of chia pudding, that answers all the why-to eat chia seeds [...]

Sara Jean04/03/2013 - 12:55 am

I’m super excited to try this recipe. I’ve been looking for a yummy way to incorporate chia seeds into my diet. If I just use store bought almond milk, how many cups should I use?

Laura Wright04/03/2013 - 4:16 pm

Hi Sara! I would use 4 cups of almond milk! If you find it’s getting too thick for your liking, you can always add more :)
-L

Cassy23/03/2013 - 2:59 am

I’ve just found your website searching for some raw recipes and I love it. Your photos are gorgeous; I could just keep scrolling through to look at them all!

Daria13/04/2013 - 10:16 pm

This looks really good! I normally have some chocolate chia pudding as a second breakfast (almond milk, chia, raw cacao powder, cacao nibs, nuts, figs and sea salt, topped with some fresh berries).
I have a question regarding your recipe: since you blend nuts with all other stuff, what would you do with the pulp? I dehydrate and grind it into an almond meal, but not sure about doing it in this case

Laura Wright15/04/2013 - 8:36 am

Hey Daria! You could definitely blend the almond milk pre-raspberries, vanilla etc (so just the almonds + water) so that you could strain out and use the pulp. Then just blend the strained milk with all of the flavour elements afterward and carry on with the recipe as you like :) Also, your second breakfast with chocolate chia pudding and all the goodies sounds AMAZING!
-L

Talara20/04/2013 - 1:32 am

This recipe is absolutely wonderful, I make a big batch at least once a week though have found I reduce the amount of water to 3 1/2 cups, otherwise the pudding does not set to the right consistency. As I don’t have access to coconut oil I sprinkle desiccated coconut on top with fresh blueberries and gluten free muesli, so yummy!! Thank you for this recipe :)

[...] chia granola bowl serves: 3-4 notes: If you aren’t into chocolate, you can always make raspberry + vanilla chia pudding, just a thought [...]

HL02/05/2013 - 1:51 am

this looks absolutely amazing! cannot wait to make this! just one question, how long is its shelf life?

Laura Wright02/05/2013 - 7:32 am

Hi HL, since fresh raspberries are involved I wouldn’t go longer than 4 days with it in the fridge.
-L

kmswan02/05/2013 - 11:31 am

I <3 you for this.

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[...] Raspberry, Almond and Coconut Chia Pudding (modified from The First Mess) [...]

Anne05/08/2013 - 9:10 pm

Hi-
This looks great! I’m wondering if a blender is totally key, here–or if it might be possible wt a food processor?
Thanks!
Anne

Laura Wright06/08/2013 - 8:26 am

Hey Anne,
I use the blender because it helps to create a raspberry and almond milk of sorts to mix with the chia.If you’re using a food processor, you may have to run the motor longer to get it to a full liquid consistency. Most definitely use a fine strainer for the liquid before adding the chia seeds to it! Hope that helps :)
-L

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amy parkinson14/01/2014 - 8:43 pm

I stumbled upon your site today…it’s WONDERFUL! I’m wondering if I can substitute coconut milk for the almond milk to make the pudding. I’m currently doing a cleanse and almond milk is discouraged.

Laura Wright14/01/2014 - 8:53 pm

Hi Amy, yes coconut milk would be AMAZING in this :)
-L

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