#LunchBreakLIVE with one of the featured chefs for this weekend’s upcoming California Vegetarian Food Festival, the fabulous raw, vegan chef Chandra Lee, a former fashion photographer, turned holistic nutritionist, herbalist, alchemist and spokesperson for alkaline living making a Chocolate-Avocado-Hazelnut-Coconut Pudding.
She founded her company Organic Flava’s in 2007 and holds a Master of Science in Nutrition from New York University, and completed the Dietetic Internship at the Veterans Affairs Medical Center in the Bronx, New York. She is also a graduate of the Natural Gourmet Institute for Health and Culinary Arts, plus she is certified as a Vitalist and Herbalist, through the program at Original Herbal Remedies in Queens, New York. As Chandra learned more about nutrition, she slowly started eliminating foods from her diet. She transitioned to veganism and she gravitated towards raw living because it is so wonderful for the body.
Featuring products from Trader Joe’s/Trader Joe’s Vegan, Whole Foods Market, Lassens Natural Foods & Vitamins, Vintage Grocers and Sprouts Farmers Market, including Cocoa by Navitas Organics, maple syrup by 365 by Whole Foods Market, vanilla powder from Whole Foods Market, raw organic hazelnuts from Vintage Grocers and fresh avocados from Sprouts Farmers Market, this recipe is quick and easy to make! All you need is the ingredients, a blender, and a food processor. You can also make your own plant-based milks using a soaked blended nuts and a nut bag to separate the pulp. Some people choose the zero waste option and keep the dried pulp from the nut bag to make nut flour.
Chandra points out that living foods are healing for your body. What you put in your body is so essential. Pay attention to what you need and give your body what it wants. She leads workshops on nutrition, herbs and alkaline living to keep your body in balance. So listen to your body and satisfy that chocolate craving today with this wonderful pudding! The recipe is below!
Photos courtesy of Paige Parsons Roache.
Report edited by Ellen Dent.
Hazel Nut Milk
1 cup hazel nuts
3 cups purified water
- Place hazelnuts and water in blender and blend until mixed well
- Place nut bag in a medium sized bowl
- Pour milk into nut bag to separate the pulp from the milk
- Discard, recycle or compost nut pulp
- Shelf Life of hazel nut milk is 3 – 4 days
Chocolate Avocado Hazel Nut Coconut Pudding
4 RIPE avocados
½ cup cacao
1 tbsp. vanilla powder
1 cup hazel nut milk
1 cup hazel nuts (fold into pudding)
¼ cup coconut oil
1¼ cup dark maple syrup
Pinch of Himalayan sea salt
- Open avocados and take out seed and scoop avocados out with a spoon
- Place all ingredients in food processor and process until
creamy, except hazelnuts that will be folded and pulsed a little at the end