In a small bowl, add cashews and cover with hot water leaving 1 inch above so they are completely submerged as they soak and absorb the water. Set aside for a minimum of 1 hour, overnight preferably.

To make the Chia Pudding: Place all of the Chia Pudding ingredients into a bowl, except the coconut yogurt and mix together. If the consistency is too dry, add a little more almond milk. Cover and let the pudding sit for 2 hours or for best results, overnight in the fridge. Stir in the coconut yogurt just before layering your parfait.

To make the Spiced Apple Rings: Line a baking tray with parchment paper and spread a light coating of coconut oil on top. Set the oven to 225°F. In a large bowl, coat the apple rings with the coconut oil and cinnamon. Evenly spread them out on the parchment paper, do not overlap. Bake for 2 hours, flipping them every 30 minutes until the chips are dry yet still soft. Allow to cool completely before placing them in an airtight container for up to 4 days.

Bring to boil 1 cup water and add ½ cup truRoots Rice & Quinoa Medley. Simmer for 15 mins and cool. Store in the fridge until ready to use.

Cook 1 cup dry truRoots Bean & Lentil Medley according to package instructions. Store in the fridge until ready to use.

In a bowl add buckwheat groats. Soak overnight in (preferably) filtered water.

Cover cashews with water and let sit overnight to absorb water and soften.