It’s been 4 days since I left Portland and all of the amazing people at Vida Vegan Con. I’ve done my laundry and sorted through my e-mails and photos, but I have yet to tackle the paperwork I accumulated at the conference. I literally have a stack of business cards, notes, handouts, flyers and newsletters to pore through.
In the coming weeks, I’ll post tidbits of information that I picked up the conference, such as how important your voice is in creating a successful blog. We can all find information on the internet, but blogging is social media and it’s about people.
Speaking of people, I had the opportunity to meet some of my blogging and vegan idols this past weekend. One such hero is Jasmin Singer of Our Hen House.
Another person I stalked was JL of JL Goes Vegan:
Not only does JL rock, but she is a rock star. I could not (and did not try to) keep up with this lady. Note: I wrote a guest post on JL’s Vegan 101 series: “The Health Benefits of Going Vegan.” You can see it here.
Additionally, I met several bloggers whose blogs I read regularly, but I failed to take pics. I also had the opportunity to express my undying devotion to Colleen Patrick-Goudreau. She was as beautiful and eloquent in person as she is on her podcasts.
Less important than meeting my fellow vegan bloggers, yet still a wonderful memory, was the food from the conference. Last night I re-created the Chia Seed Pudding served at breakfast both days. The original recipe is here and now I know why it tasted so great….sugar!!! 🙂
I decided to use dates to sweeten my soy milk when I made my own version.
You’ll start with chia seeds, they look like this:
What should have been 4 servings was only 2 between my husband and me. It’s that delicious. The texture is soft with a teeny bit of crunch and the flavor is delicate and comforting. I am envisioning all kinds of variations on this recipe.
Basic Date-Sweetened Chia Pudding – Serves 4
2/3 cup chia seeds (found at a natural foods store or online)
2 cups unsweetened soy milk (or your choice of non-dairy milk)
10 large dates
1/2 teaspoon vanilla extract
dried coconut and cranberries for garnish (optional)
Combine soy milk, dates and vanilla in a high-speed blender and whirl until combined thoroughly. Mix together blended ingredients with chia seeds in a large bowl. Stir frequently over the course of 20-30 minutes. Alternatively, place mixture in the refrigerator and let it sit until liquid is absorbed.
Are you a fan of chia seeds? How do you use them?
Goodbye Portland and thanks for the memories!