Is there anything more refreshing and summery than lemon meringue pie? Just in time for the 4th, we’ve got you covered with a healthier version of the desert. Jessica Hoffman of the celebrated plant-based blog Choosing Chia was kind enough to share her recipe for lemon meringue chia pudding. We recently spoke with her on our podcast (listen here) and loved hearing her story. Jess is based in Montreal, Quebec and after a short stint working in the marketing world, she made a complete 180 after traveling to India to study yoga. She came away from her trip newly inspired for healthy, plant-based cooking and started her blog to feature delicious vegetarian recipes with a big focus on wholesome plant-based ingredients. That being said, she is all about balance and intuitive eating. Listen in to hear her story.
This recipe delivers on all the tang and luxuriousness of a lemon meringue pie minus grains, refined sugar, and preservatives. Jessica is the queen of chia puddings (hence her handle) so if you’ve never tried it before, this is the recipe to start with. She typically prepares the pudding the night before to give it time to thicken but it’s not absolutely necessary. She also shows us how to prepare a creamy and affordable homemade nutmilk. There are plenty of variations to keep this recipe vegan and vegetarian alike. The important thing is the sweet and fresh lemon flavor shines through next to creamy vanilla pudding and marshmallowy meringue. Delicious!
For more all the details and more fantastic plant-based recipes, head over to Jessica’s website Choosing Chia. For more similar breakfast/dessert goodness, check out these recipes:
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