I remember it clearly: I was on the subway home with Victoria Moran after we filmed an episode of the Our Hen House TV show in Brooklyn when she asked if I would write an essay for her new book, The Good Karma Diet. It was to be an inspirational guide to enjoying a rewarding plant-based lifestyle.
I felt honored to share my “good karma” story in a book by such a respected vegan author, and I gladly agreed. Now the book is in my hands. Among nearly 300 pages of wisdom and encouragement are my words and the story of how going vegan changed my life.
It’s strange to think back to when I first arrived in New York City six years ago (my anniversary is June 8). I arrived with big dreams of becoming an actress, traveling the world, and living a glamorous life. Within a year my passion for acting began to fade, and within two years I stopped pursuing that path entirely. I felt lost and unsure of my skills beyond acting. For months I struggled with an identity crisis and a low mood. Food had always been a love of mine, and though I had started Sweet Potato Soul, it was only a hobby—not a career. Then I became vegan, and everything shifted.
The Good Karma Diet
Becoming vegan clarified my purpose. I found direction in sharing my passion for food, nutrition, and healthy living. In The Good Karma Diet I describe the positive changes that followed when I removed animal products from my plate: more energy, clearer thinking, healthier digestion, glowing skin, and a renewed passion for life.
The Good Karma Diet is a warm, uplifting collection of good karma stories, practical tips, and motivation for living well on a plant-based diet.
Vegan Very Berry Chia Seed Pudding
Now a few words about this Very Berry Chia Pudding. I made this on Saturday and ate it for breakfast three days in a row—it’s that good. Creamy, satisfying, and quick to put together, it’s packed with healthy fats, fiber, and plant protein. I love fresh berries, so pile them on. Cherries would be delicious too.
Have you made chia pudding before? How do you like to flavor or top yours?
Very Berry Chia Pudding
Ingredients
- 1 1/2 cup non-dairy milk, I used a blend of coconut and soy milk
- 1 ripe banana
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 cup chia seeds
- 1 pint fresh berries, I used strawberries and raspberries
Instructions
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Blend the non-dairy milk, banana, maple syrup, and cinnamon until smooth.
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Pour the mixture into a large jar or bowl, then stir in the chia seeds.
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Cover and refrigerate for at least six hours, or overnight, until thickened.
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Serve topped with fresh berries.
Like this recipe? Rate and comment below!
Love this vegan Very Berry Chia Seed Pudding? Comment below!