Pumpkin Spice Latte Chia Seed Pudding

I always find chia pudding hard to get right and it often ends up not tasting much, so I’m definitely trying this recipe from vegetarian snob out this weekend. I mean how can anything with pumpkin be anything but delicious…


  • 1-2 shots of espresso (or ¼-½ cup of brewed coffee)
  • ½ cup canned coconut milk
  • 2 Tbl of pumpkin puree
  • 1 tsp pumpkin pie spice
  • ½ tsp of ground cinnamon
  • 1 tsp pure vanilla extract
  • 1 tsp maple syrup (or sweetener of your choice)
  • ¼ cup of chia seeds
  1. Begin by making your shots of espresso or brewing your coffee.
  2. You could probably just throw everything in your jar or bowl and stir, but I always miscalculate how much space my jar can handle, so I suggest making your pumpkin spice latte separately then pouring the whole thing over your chia seeds.
  3. Pour your coffee into a large mug/bowl and add in your coconut milk (if you want to sneak sips before making your pudding, warm your milk up!). Stir until your coffee is creamy.
  4. Add in your pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and maple syrup (or whichever sweetener you’re using), and stir until your coffee is well mixed and everything is incorporated. Try it here. Taste for spice, sugar, and creaminess.
  5. Add your chia seeds to an empty jar (my preferred method) or bowl, and pour over your pumpkin spiced latte!
  6. Stir, or shake vigorously so that the seeds don’t all clump together. Once your seeds are all independent and non-sticky, seal your jar or cover your bowl.
  7. Place in the fridge to let the chia seeds absorb the liquid and puff up, for about 3 hours, or preferably, overnight. The longer you wait, the larger the chia seeds will get and the thicker the pudding.

Chocolate Cake

It’s a new month and I’m finally going to get my life in order! And we’ll start with eating healthy, so naturally I found this chocolate cake recipe that I’m just dying to try…..

I found this recipe on pintrest and it’s originaly from Delicious Obsessions and it looks so easy.



1 cup mashed banana (about 2)

2 eggs

2 tsp. vanilla extract

2 tbsp. coconut milk or coconut water

½ cup dairy-free chocolate chips

1 cup cocoa powder

¼ cup honey

½ tsp. baking soda


Preheat oven to 355 and grease a 9×9 inch baking dish. Place everything in blender except baking soda and puree until smooth. Pulse in baking soda and spread batter into prepared dish. Bake for 25-30 minutes, or until knife comes out clean. Let cool for about 10 minutes before removing.

Abandoned Love

Abandoned Love’ is a participatory photo series in which I had people from all over the world (Australia, UK, USA) on Tumblr send me private thoughts, diary entries, text messages, etc to which I then created into banners and placed on abandoned buildings. This project was inspired by Miranda July and Harrell Fletcher’s Learning to Love You More and Klaudija Visockyte’s Please Don’t Leave Me series; Also I would like to credit Anna Ladd’s things i told the internet but didn’t tell my mom because it is similar to this project, so if you like ‘Abandoned Love’ then you should definitely check out those projects too. – Peyton Fulford




Pimm’s and Ginger Beer


Pimm’s + Ginger Beer (from Set The Table Blog)

2 oz. ginger beer (60ml)

2 oz. Pimm’s No. 1 (60ml)

1/2 oz. lime juice (15ml)

4-5 large mint leaves, plus extra for garnish

Muddle the mint leaves and lime juice in the bottom of a cocktail shaker. Add the Pimm’s and stir to combine. Strain into a short glass filled with ice. Top with the ginger beer and stir lightly to combine. Garnish with mint leaves and/or a lime wedge. Serve and enjoy!