Ingredients:

• 1/3 cup chia seeds

• 1 cup (240ml) fresh pressed juice with activated charcoal (I used: Black 1.0 by The Daily Juicery)

• 1/2 cup buckwheat, soaked overnight

• 2 bananas, frozen and chopped

• 1/2 cup pineapple, frozen

• 1/2 cup soy yogurt, or yogurt of choice

• The juice of 1 lime

• Pinch cinnamon

• 1 tsp Rawnice Butterfly Pea Powder

Directions:

1. Combine chia and activated charcoal drink in a bowl. Stir, then wait 10 minutes and stir again to stop clumps from forming. Place in fridge to absorb overnight, or at least for 15 minutes.
 
2. When ready remove chia from fridge and stir to remove any formed clumps. Add more charcoal drink if desired for preferred pudding consistency.
 
3. Divide chia pudding into two bowls, or jars. Place to the side.
 
4. In a blender add buckwheat, frozen bananas, frozen pineapple, soy yogurt, lime juice, cinnamon and Butterfly Pea Powder (or frozen blackberries). Blend until smooth. Add a splash plant-based milk if needed for blending.
 
5. Top chia pudding with Butterfly Pea Smoothie, fresh blackberries, macadamia nut, and buckwheat.