Back by popular demand! Julie Piatt returns to the podcast to share about our recent trip to New York, our new online course “The Ultimate Guide to Plant-Based Nutrition” that we created in partnership with MindBodyGreen.com and our panel presentation at the Apple Store SoHo – Meet the Innovators: Revolutionizing Health – moderated byJason Wachob, CEO of MindBodyGreen, with yoga impressario Tara Stiles and her husband Michael Taylor of Strala Yoga, and meditation guru Charlie Knoles of the Veda Center.

As always, Julie drops pearls of wisdom when it comes to taming the ego; how to remain neutral in moments of tension & anxiety; and how to best tap into your higher self and unlock the best, most authentic YOU – a consistent theme of the show. We cap it off with a free amazing plantpowered dessert recipe (instructions below) and take it out with Inside City, a track on her album Mother of Mine, by SriMati.

Hope you enjoy the program!

RECIPE: CHIA SEED COCONUT CREME PARFAIT

1. Banana chia seed pudding

Ingredients:

1/2 cup chia seeds
3 cups filtered water
2 ripe bananas
1/2 vanilla bean
1/4 cup agave
Preparation:

In a small bowl, add chia seeds to filtered water, and stir them until the become gelatinous. Set aside.
Split the vanilla bean lengthwise and scrape out the inside powder. Set aside.
In a food processor, blend the ripe bananas until smooth. Add the agave and vanilla bean and process again for 30 seconds. With the motor running, pour in the chia seed mixture and blend another 45 seconds or until pudding is smooth.
2. Coconut Cacao Cream

Ingredients:

1 can coconut cream
4 tablespoons raw cocao powder
1/4 cup blue agave
Preparation:

Place a can of coconut cream in the refrigerator for at least 6 hours or overnight.
Open the can and spoon out the firm o coconut cream right into the vitamix. Be careful not to get any of the water from the bottom of the can. Add the cacao powder and agave and blend for 30 seconds until the cream is smooth.
Now you’re ready to build your parfait!
3. Parfait

Ingredients:

1 cup blueberries
1 cup raspberries
Stevia leaves or mint leaves
Preparation:

In a nice glass, start with a serving of the chia pudding to fill about 1 1/2 ” of the glass. Now add a layer of fresh blueberries & top that with a layer of coconut cream. Raspberries are the next layer. Top that layer with another section of chia pudding. Finish with spoonful of coconut cream and a single raspberry.
Garnish with stevia or mint leaves!
MORE ON OUR NEW PROGRAM: THE ULTIMATE GUIDE TO PLANT-BASED NUTRITION

Julie and I are so proud to announce the launch of our comprehensive online course covering everything you need to know to get — and stay — plantpowered. The Ultimate Guide to Plant-Based Nutrition. 3 hours and 22 minutes of online video, broken down into 35 separate 5-15 minute videos, divided into modules and sections that address all the subjects, challenges and recipes you need to begin. In addition, the program includes a variety of tools for download, including our Jai Seed eCookbook, additional recipes, a comprehensive grocery list and kitchen utensil guide and a variety of resources and additional information on food and nutrition. Not enough? You also get exclusive membership to an online community forum where we address your questions, provide additional support and allow you to interact with other members to share your journey.

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