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Cooking up a Mother’s Day Dish


Serves 2

Mango Smoothie Base layer
1 cup frozen mango
1 banana, sliced & frozen (or replace banana with an additional ½ cup mango)
6 ounces coconut milk (for a lighter base, use coconut water)
Chia Seed Pudding with Cardamom & Lime
¼ cup chia seeds
1 cup plant-based milk (almond, oat, hemp, coconut)
1½  tablespoons pure maple syrup
½ teaspoon pure vanilla extract
1 teaspoon lime zest
Pinch of cardamom (optional)
Pinch of Himalayan salt
chopped fresh or frozen mango
Mint leaf (optional)
Add any other fruit


Note: To make a single parfait, use half the base layer and store any remaining chia seed pudding in the refrigerator for up to 4 days.


Prepare the chia seed pudding in advance: Pour all ingredients into a bowl. Stir until well combined. Allow to sit for 30 minutes whisking every 10 minutes until mixture thickens. Place in refrigerator and store for several hours or overnight.

Blend the smoothie ingredients until it resembles a soft serve consistency. Scrape down the sides of the blender if need be and add a drop more liquid to create a smooth texture if necessary. It should be thick. Once smooth, pour the mango mixture into two wide mouth mason jars or glasses. Add the prepared chia seed pudding as the next layer and then top with fresh fruit or any other nutritional boost.


Makes 12 oatmeal cups

2 cups rolled oats (gluten free if necessary)
1 teaspoon baking powder
½ teaspoon sea salt
1 teaspoon ground cinnamon
2 tablespoons coconut oil, melted, plus extra for greasing
½ cup mashed bananas
1 cup unsweetened oat milk, or any plant-based milk
2 tablespoons maple syrup
½ cup chocolate chips
½ banana, sliced, to top



Preheat the oven to 350°F. Grease a muffin pan with coconut oil. Combine the oats, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, combine the coconut oil, mashed banana, almond milk, and maple syrup. Add the wet ingredients to the dry ingredients and mix to combine. Add the chocolate chips and stir well. Pour the mixture into the prepared muffin pan, and add sliced banana to the tops of each oatmeal cup before baking. Bake for 22–25 minutes until the cups are a golden brown. Eat immediately or store in the refrigerator for 2 days or in the freezer for up to 1 month. Reheat before serving.

Chocolate Chip Alternative
Use ½ cup walnuts or dried cherries instead of (or in addition to) the chocolate chips.
LOADED AVOCADO TOAST (if we have time)
1 slice Hearty whole grain bread, toasted
1/2 avocado
1/4 cup arugula
1/4 cup fresh cilantro
red onion, thinly sliced (optional)
2 slices of tomatoes
lime juice
salt & pepper


May 04 2022


12:00 PM - 12:30 PM

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