2016 has been a very eventful year, full of change, activity and beautiful moments! I’d say that my visit to NYC was among the highlights, if not THE highlight! Above you can see the view from Empire State Building in the morning! I wish all of you a nice turn of the year! :)
This year we’re introducing a series of events in NYC highlighting transparency in a new way. We’re inviting the public into our showroom to uncover the stories and processes behind local businesses and individuals.
Sabrina and Alissa of Dimes were invited to our space to chat with us about the story behind their restaurant and their processes both as best friends and business partners.
In case you missed it here’s the recipe to their delicious Chia Pudding.
Dimes Chia Pudding Serves 4
1 cup buckwheat groats
1 cup chopped almonds
4 bananas, pureed in blender
2 cups almond milk
½ cup chia seeds
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 pint raspberries
1. Mix buckwheat groats and almonds together in a small bowl. Cover with cold water and let soak in fridge overnight. Drain and rinse with fresh water. 2. Place bananas in a medium mixing bowl. Whisk in almond milk, chia seeds, vanilla extract and cinnamon. 3. Cover with plastic wrap and chill in fridge until thickened, at least 4-6 hours. 4. To serve, divide pudding between four bowls. Top each bowl with ¼ of the buckwheat almond mixture, ½ a sliced banana, and ¼ of the raspberries.