Food and Recipe of the Month: Strawberry Hazelnut Chia Pudding Parfait


May 28, 2019

Care of Amy Symington of

Strawberry season is an exciting time of year because it means longer, warmer and sunnier days in addition to eating these sweet, sun-warmed berries! Aside from being almost everyone’s favourite tasty treat in spring they are also something to feel good about including in your daily diet!

Berries, in general, contain anthocyanins, which are dark colour pigments found in fruits and vegetables and also a powerful antioxidant, which has been shown to help with the prevention and management of chronic diseases such as heart disease, obesity, type 2 diabetes and cancer. They are also an important component of an anti-inflammatory diet aiding in the reduction of chronic inflammation which has also been linked to an increase in chronic disease.

Moreover, they contain high levels of vitamin C, another powerful antioxidant which helps to neutralize damage-causing free radicals in the body. Enjoy them in smoothies, your granola, a chia pudding parfait or baked in pies, tarts, muffins, cakes and scones or simply eat them out of a bowl straight up!

Strawberry Hazelnut Chia Pudding Parfait
Makes 2 servings


1 cup unsweetened almond milk
½ cup chia seeds
1 tbsp maple syrup
1 tsp vanilla extract


2 cups strawberries, sliced
½ cup toasted hazelnuts, chopped
¼ cup dried dates, chopped


1. In a small bowl add all pudding ingredients and mix. Set aside and allow to sit for 10 minutes.
2. Once the chia pudding is ready, layer into 2 parfait dishes with strawberries, hazelnuts and dates.

Tip: When the picking is ripe, can, preserve, or freeze the local summer’s bounty. It will save you big bucks come winter and will reduce your overall carbon footprint.

Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes