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Digital Subscriptions > Vegan Food & Living Magazine > April 2019 - Easter > Healthy Dinner party

Healthy Dinner party

Francesca Klottrup from the College of Naturopathic Medicine serves up the perfect dinner menu

Lemon and ginger curd chia pudding

Chia seeds expand in liquid to make an easy, creamy, spoonable pudding. They are

one of the highest sources of plant based omega-3s, packed with antioxidants, fibre and protein. Rhubarb is packed with immune fighting vitamin C, bone supporting vitamin K and is rich in calcium.

By Francesca Klottrup , photography by Juliet Klottrup

Serves 6 | Prep 15 mins plus soaking | Cook 15 mins | Calories 544 (per serving)

FOR THE CURD

fi nely grated zest and juice (about 60ml (2fl oz)) of 1 lemon

4 tbsp arrowroot

240ml (8fl oz) unsweetened almond milk

40g (1½oz) maple syrup

a pinch of ground turmeric

1 heaped tsp ground ginger

FOR THE CHIA PUDDING

125g (4½oz) chia seeds

60ml (2fl oz) lemon juice

(about 1 lemon) plus

grated zest of 1 lemon

125ml (4½fl oz)

unsweetened almond milk

80ml (3fl oz) maple syrup

350g (12oz) coconut

yoghurt, unsweetened

FOR THE RHUBARB

500g (1lb 2oz) rhubarb, cut

into 2.5cm (1in) long pieces

fi nely grated zest and juice

of 1 orange

READ MORE
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About Vegan Food & Living Magazine

The April issue of Vegan Food & Living is a true celebration of Easter, featuring recipes from homemade chocolate Easter eggs and cakes to savoury delights to enjoy on the day itself. Also this issue, we show you how to make vegan Brie and mozzarella in just 1 hour, cook up a Friday night curry and get creative with pulses. This issue we also reveal the winners of our very first Vegan Food & Living Awards, take a look at why plastic straws aren't actually the biggest danger to our oceans and explore the concept of what veganism means to you. Download the issue today