This fall, magenta, bubblegum and mauve stomped down catwalks. Bright and boxy full-length coats, bold rose-on-raspberry layers and two-tone dresses gave the colour once associated with all things girly and junior an empowering makeover. It’s fitting, then, that fuchsia is woven throughout holistic nutritionist Joy McCarthy’s blog, cookbook, Joyous Health: Eat and Live Well Without Dieting, and personal style. Her mini media empire bears the tag line “Be Vibrant. Be Awesome. Be Joyous,” which is basically a translation of bright pink into words. (“The shade really speaks ‘health’ to me,” says McCarthy.) So we asked her to share a recipe for strawberry chia pudding, a dish that’s as powerful—thanks to its superfood star ingredient—as it is pretty.
Joy’s Overnight Strawberry Chia Pudding
1 1/2 cups hulled fresh or frozen strawberries, preferably organic
1 cup unsweetened coconut or almond milk
3/4 cup chia seeds
1 tsp vanilla
Hulled and chopped fresh strawberries for garnish
In a food processor, combine banana, strawberries, milk, chia seeds and vanilla. Process until completely blended. Transfer to a bowl, cover and refrigerate overnight. Divide among bowls and top with chopped strawberries.
Tip: Don’t worry if the pudding thickens too much overnight—just stir in a little more coconut milk.
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