Food Stylist Alison Wu

Alison Wu Food Blogger/Stylist Loves Blue Majik

Describe what you do.

I'm a food stylist, recipe developer and blogger. My blog is called Wu Haus. (

How did you earn the title "The Smoothie Queen?"
Haha! Well I don't know if I'm "the" smoothie queen. I think there are many smoothie queens out there!

How did you first hear about Blue Majik?
I found out about Blue Majik from a local Portland juice bar. They sell the dreamiest looking blue cashew mylk. When I first saw it, I fell in love with the color and needed to find out how they made the mylk that stunning blue color.

What is your favorite way to use Blue Majik in recipes?
I use it in 90% of the smoothies I make. I also love to use it in homemade nut mylk.

What benefits do you feel from Blue Majik?
The top reason I use Blue Majik is for the way it supports a healthy inflammation response after exercise.

Where do you get your inspiration?
All over the place! Nature, geometry, minimalism, Japanese and Scandinavian design, other artists.

How do your smoothies look so beautiful?
It's magic!

Any fun projects coming up?
Starting an event series with another food stylist/blogger!

Follow Alison Wu
on INSTAGRAM @alison__wu
or her BLOG




Blue Majik Mint Chip Chia Pudding Recipe
by Food Stylist Alison Wu

Try this delicious easy-to-make Chia Pudding and made extra beautiful with Blue Majik!

  • 3/4 cup chia seeds
  • 4 cups nut milk
  • 1/2 cup dried shredded coconut
  • 1/2-1 teaspoon Blue Majik
  • 3 Tablespoons cacao nibs
  • 4-5 drops peppermint essential oil (or 1 teaspoon extract)

Optional: 1 Tablespoon raw honey, or any other desired sweetener


1.) In a high-speed blender, blend nut mylk, Blue Majik, peppermint oil and sweetener (if using), on medium until well blended. Add cacao nibs and blend for an additional 10-15 seconds.

2.) In a large bowl, whisk together nut mylk mixture, dried coconut and chia until well combined with no lumps. Allow to chill in the refrigerator for 20 minutes.

3.) Serve on its own, use in smoothies or layer with unsweetened coconut yogurt and top with coconut chips and cacao nibs.