10 Jan 2015


I have to tell you about a cookbook I have been loving! Mostly because it's just gorgeous, from all the photos to fonts to recipes, it's really a dream for anyone wanting to eat healthier or be inspired by new ideas in the kitchen. The book is YumUniverse, written by the beautiful Heather Crosby. All the recipes are gluten-free, made with whole foods and vegan (except for a handful that include honey, but you can effortless switch to maple syrup). I love the design of the book and practically speaking, it's awesome! It has several chapters on the information you need to get into a plant-based lifestyle, from grocery shopping, DIY spice mixes and meal prepping to conquering emotional eating and getting to know yourself and what you deserve. The second half of the book is all fabulous recipes that have mostly common ingredients and quick time lines. 

I am looking forward to making the banana pancakes and the caramelized onion and fig tart. There are recipes for everything: breakfast, lunch, dinner, snacks, drinks, dessert and more. If you're looking for an aesthetically-pleasing but also actually useful cookbook full of lovely photography and healthy gluten-free vegan recipes, check out YumUniverse

I am sharing a really easy recipe from the book today, with a few of my own adaptions. In the cookbook it's called Almond-Cardamom Cream Chia Pudding and Fresh Berries buuuuut I didn't have cardamom, fresh berries or almonds. So I used sesame seeds, nutmeg, cinnamon and frozen blueberries. This just goes to show how adaptable all there recipes in the book are; you can play! This recipe is basically fool-proof and doesn't take much time to make. It's great for breakfast or as a snack. I bet this would be delicious topped with chocolate sauce... but I say that about everything, even Jack. 


1 cup water
4 Medjool dates
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon tahini (or almond butter) 
1/4 cup chia seeds
Pinch sea salt
1/2 teaspoon vanilla extract 

1/4 cup coconut
1/4 cup blueberries

To make the pudding: blend all the ingredients - except the chai seeds - together until smooth. In a bowl, stir in the chia seeds with the mixture you just blended, until evenly combined. Let this sit for 20 minutes so the chia seeds can puff up and soften. Then top with coconut, berries and whatever else you like. Enjoy!

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June Burns said...

What a beautiful little pudding that is! Looks like a great cookbook :)

Luna Serenity said...

I've officially decided that I need chia seeds in my life.

Sibylle said...

This'll be breakfast all next week :-)

Millie | Add A Little said...

This looks like such a lovely way to start the day!

Lisa @ Simple Pairings said...

Such beautiful photography. I love the vibrancy of the berries and greenery!

Anonymous said...

Yum! I've got a brand new packet of chia seeds that I want to experiment with. Is this considered a single or double serving?

Justyna from ThriveWithTheSeasons.com said...

I bought this book a while back and I love how simple the recipes are. The photos are gorgeous and everything is so well thought out. I even managed to make the chocolate cake without really prepping for it in advance.

Kuppy said...

I just found your blog and am IN LOVE! Have you ever done a post showing what you would eat in a normal day? I am new to eating the way I WANT, but am not sure if I am doing it right. LOL. I eat when I am hungry and stop when I am not. Just curious to see how others, who choose to eat what they want, eat. :) I'm rambling! Ta-ta!

Em von Euw said...

@Kuppy - check out my youtube ;)

Em von Euw said...

@marfigs - I ate it all, but you could probably split it. :)

Mama Leone said...

what a yummie looking pudding! will make this too. thanks so much for sharing!

Joseph said...

Mmmmm! eating it right now and it is delicious! I love the cinnamon and nutmeg in it. I used vanilla soy milk instead of water so it's probably sweeter than normal.

Bought your Smoothie book and then accidentally came across your website the other day. Thx so much!

Adrienn said...

Thanks for the recipe. Loved it.