This morning was leisurely, though I was not in the best of moods, I turned my attitude around by creating something delicious in the kitchen and having some delicious & warming green tea I bought in San Francisco last year. I am so thankful for being self employed, it is hard work but it allows me extra time in the morning to make delicious breakfasts and the flexibility to spend tons of time with my daughter.
So what in the world is chia pudding?
It is a wonderful protein & fiber rich breakfast, snack and dessert option. I usually have it in the morning, I usually make it at night. It offers me a ton of energy and long lasting satiation. I have shared and improvised on this recipe nearly a million times, with wonderful results.
Here is the original recipe…
1 ½ c milk (your choice almond, rice, hemp, coconut or cow)
¼ cup chia seeds
1 Tablespoon raw honey, maple syrup, palm sugar or good old fashion cane sugar
1 teaspoon vanilla (extract) or if you have a bean around scrape that!
½ teaspoon cinnamon & pinch of sea salt
Whisk all ingredient together in a bowl or jar. Make sure all chia seeds are dispersed throughout the milk, they can bond together and form a really big island. Refrigerate for 1-8 hours until it thickens.
You can top this with shredded coconut, goji berries, sunflower seeds, almonds, blueberries, the list can go on and on.
Here is an amazing version of chia pudding, that answers all the why-to eat chia seeds questions.
We like ours strained but if you are making pudding, no need to strain it, the texture will lend its self to the chia pudding.
“There are many of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment”