Remember the black-and-white layered puddings cups of your childhood? This impressive chia pudding recipe by Melissa Parke Rousseau of M.Parke Studio is a major upgrade to your former lunch box staple: it’s jam-packed with some of our favorite superfoods de jour, like mood-enhancing matcha, digestive-aiding ashitaba, and hormoning-supporting pine pollen. Is it too much to say this pudding is a solution to all the things? Because it kind of is. Here’s Melissa with a few notes on the recipe that puts that ’90s “snack pack” to shame…

It’s 95 degrees. It’s muggy. It’s slow-moving, slow-living time. I keep my food simple, clean, on the cooler side and mostly raw during these steamy months. Whenever I get that craving for old-school tapioca, I now turn to chia puddings – and just for this late summer heat, add in some of my favorite superfoods and tonic herbs to up its healing powers. I added matcha green tea for its high fiber content, to boost metabolism, to help with detoxification, to calm and enhance my mood and to help fight viruses and bacteria. I combined that with some ashitaba, a wonderful source of B12, a skin nourisher, digestive tonic and spirit lifter. To finish it off, I added my favorite strawberry glaze – with a touch of hormone-supporting and liver-detoxifying pine pollen.

Matcha Chia Pudding with Strawberry Glaze


For the chia pudding:
2 cups coconut milk
5-6 Tbsp chia seeds
3 Tbsp matcha green-tea powder
1 Tbsp ashitaba
stevia to taste
pink salt to taste

For the strawberry pine-pollen glaze:
7 organic strawberries
3 Tbsp coconut water
1 tsp pine pollen
pinch pink salt
stevia, if you want it sweeter


For the chia pudding:
Combine and let sit in the fridge overnight.

For the strawberry pine-pollen glaze:
Combine ingredients in high-speed blender. Adjust liquid as necessary.

To assemble:
In a bowl, alternate chilled chia pudding and strawberry glaze. Top with hemp seeds and watermelon seeds (as shown here) or any other topping you prefer.

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