Choosing Raw Offers Plant-Based Diet Help: Mocha Chia Pudding Recipe shows proof

Choosing Raw Offers Plant-Based Diet Help: Mocha Chia Pudding Recipe shows proof

Can raw food taste good? That's the question we asked when we came across the new cookbook and nutrition guide "Choosing Raw: Making Raw Foods Part of the Way You Eat."

Gena Hamshaw's own search for health concluded in a plant-based diet. She answers questions for those dubious about the virtues of veganism and provides over 100 recipes.

The preface is by Kris Carr,author of "Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It!" and "Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution."

Try a recipe from the book below. And the answer to that question about taste? Proof is in the pudding recipe below. 



Maca has a sweet, nutty, and slightly malty flavor. It tends to pair very well with sweet foods, and I enjoy it in chocolate, in puddings, and in smoothies. In this dish, maca meets a touch of espresso and chocolate, which keeps the flavor very subtle. Because maca is gently stimulating, this dish is a fantastic morning wake-up call. If you think that the combination of maca plus espresso is too strong for you, feel free to use decaf espresso powder.




2 cups homemade almond milk

1 tablespoon pure maple syrup or agave nectar

4 tablespoons raw cacao (or unsweetened cocoa) powder

2 teaspoons maca

1 tablespoon instant espresso

6 tablespoons chia seeds


1. Blend the almond milk, maple syrup, cacao powder, maca, and espresso in a blender until smooth.


2. Pour the mixture over the chia seeds in a medium mixing bowl and stir. Allow the pudding to sit for a minute, then stir again. Continue to stir once every 8 to 10 minutes for 30 minutes.


3. Let the pudding sit, refrigerated, for a few hours. Serve with fresh berries.


Stored in an airtight container, the pudding will keep for up to 4 days.


From "Choosing Raw: Making Raw Foods Part of the Way You Eat" by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014


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