Energy Smoothie

Whether you’re running between fashion shows or just plain running, here is an easy-to-make, fully mobile recharge courtesy of food blogger Lee Tilghman. The 20-something New Yorker is an avid cook who labored at organic farms and founded a small-batch granola company, before eventually joining the team at indieFORK, purveyors of the market-to-table hot spot, Chalk Point Kitchen.

Tilghman’s latest obsession is whipping up inventive parfaits in quaint yet portable mason jars. They are packed with goodness, easy to assemble and most importantly, delicious. Enjoy this energy boosting recipe that she created just for us that is gluten free, vegan and uses all raw ingredients, then follow her at @leefromamerica on Instagram or visit her website.

You’ll Need

1 cup coconut chia pudding, see recipe
1 cup raspberries
1 cup blueberries
1 cup jumbo Medjool dates
1 cup rawnola, see recipe
24 oz container coconut yogurt
8 oz package of shredded unsweetened coconut
1.4 oz package of coconut chips
14 oz package of coconut cream

Coconut Chia Pudding

¼ cup chia seeds
3 tablespoons shredded coconut
2 cups coconut yogurt
2 cups almond milk
Combine chia seeds, almond milk, and yogurt and mix well. Refrigerate for at least 30 minutes, will keep for up to four days sealed.


1 cup jumbo Medjool dates
3/4 cup shredded coconut
2 teaspoons cinnamon
Pulse ingredients in a food processor or chop until chunky, granola-like texture is achieved. Can be stored in the refrigerator for up to two weeks.


In mason jars, spoon the pudding, berries, and yogurt in alternating layers. Top each jar with a dollop of coconut cream, a sprinkle of rawnola, coconut chips and berries. Fasten the lids and go.

All photographs courtesy of