A vibrant chia pudding made with blueberries, kiwis, mandarin oranges, and strawberries.
Start by mixing Chia seeds with milk (whole, soy, or almond)
and honey, then place it in the refrigerator.
Watch strawberries and remove the stem, then slice thinly and
add to a bowl, reserving the juices as you slice. Sprinkle with a little
Stevia, cover, and set aside.
Add half of one 16-ounce can of mandarin oranges, plus all
the juices, to a small dish.
Remove the peel from the kiwis, then slice thinly and add to
a bowl. Set aside.
Wash blueberries and place on a paper towel to dry.
Grab the chia mixture from the fridge and add a couple
tablespoons to the bottom of eight 8-oz cups. Add half of the blueberries and
mash until a blue/purple color is achieved. Top with remaining blueberries.
Add 1.5 cups of chia mixture into a bowl with half of the
kiwi. Mash mixture well, then add Matcha powder. Mix well, until color is
vibrant green. Place kiwi chia mixture into each cup, on top of the blueberry
chia mixture. Chop remaining kiwi and sprinkle on top of the kiwi chia mixture.
Add 1 cup of chia mixture to a dish with half the mandarin
oranges. Smash the oranges into the pudding until a light orange color is
achieved. Evenly disburse the orange chia mixture into each cup on top of the
kiwi chia mixture, then top with reserved mandarin oranges.
Add 1 cup of chia mixture to a bowl with half the
strawberries and its juices. Stir until a pink color is achieved, then. Add to
cups on top of mandarin orange mix. Top with 3 or 4 slices of strawberries.
Drizzle rainbow chia pudding with honey and serve!