I have to tell you about a cookbook I have been loving! Mostly because it's just gorgeous, from all the photos to fonts to recipes, it's really a dream for anyone wanting to eat healthier or be inspired by new ideas in the kitchen. The book is YumUniverse, written by the beautiful Heather Crosby. All the recipes are gluten-free, made with whole foods and vegan (except for a handful that include honey, but you can effortless switch to maple syrup). I love the design of the book and practically speaking, it's awesome! It has several chapters on the information you need to get into a plant-based lifestyle, from grocery shopping, DIY spice mixes and meal prepping to conquering emotional eating and getting to know yourself and what you deserve. The second half of the book is all fabulous recipes that have mostly common ingredients and quick time lines. 

I am looking forward to making the banana pancakes and the caramelized onion and fig tart. There are recipes for everything: breakfast, lunch, dinner, snacks, drinks, dessert and more. If you're looking for an aesthetically-pleasing but also actually useful cookbook full of lovely photography and healthy gluten-free vegan recipes, check out YumUniverse. 

I am sharing a really easy recipe from the book today, with a few of my own adaptions. In the cookbook it's called Almond-Cardamom Cream Chia Pudding and Fresh Berries buuuuut I didn't have cardamom, fresh berries or almonds. So I used sesame seeds, nutmeg, cinnamon and frozen blueberries. This just goes to show how adaptable all there recipes in the book are; you can play! This recipe is basically fool-proof and doesn't take much time to make. It's great for breakfast or as a snack. I bet this would be delicious topped with chocolate sauce... but I say that about everything, even Jack. 

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