I can honestly say that I’ve been quite taken with chia seeds for a while. I lived in Mexico City for a few years, and it was there that I got to try them for the first time.
They are rich in omegas, manganese, calcium, fibre and, as an added benefit they offer protein too. I find them so versatile! You can sprinkle them on shakes and smoothies, salads and oatmeal. They are amazing on toast with almond butter and bananas. You could also add them to your usual banana bread. Lately, I’ve been adding them to the batter for our Sunday waffles.
Where they truly shine is in chia pudding. I started making it about a year ago after seeing a beautiful photo my friend Davis took of his. This might be the easiest recipe you’ve made! The best part about this is that you can prepare it the night before and it will be ready in the morning.
With our fast paced lives, being able to make these in advance can save you precious time the next day. You can also, as I tend to do, take them to work in a mason jar for a mid-morning meal or snack.
I would love to hear how yours turn out!
Ingredients
2 1/2 cup almond or soy milk
3 1/2 tbsp maple syrup
1 cup chia seeds
1 vanilla bean
1 tsp matcha tea (I used David’s tea)
*1 cup granola
1 cup raspberries
1/4 cup Greek yogurt
2 tbsp hemp hearts
2 tbsp cacao nibs
Directions
In a small bowl, disolve the matcha tea with I/4 cup of boiling water. Set aside.
In a medium bowl or glass measuring cup, mix the milk, maple syrup and chia seeds. Make a lengthwise cut on the vanilla bean and with a paring knife, starting from top to bottom, remove the seeds and add to the mixture. Add the matcha tea and stir with a whisk.
Let the milk and chia mixture stand for about 10 minutes. Stir again and pour into 3 bowls. Leave them resting overnight in the fridge.
In the morning, add a tablespoon of Greek yogurt to each pudding. Top with raspeberries, granola, hemp hearts and cacao nibs just before you’re ready to eat the pudding and get ready to rock your morning!
*making your own granola is the healthiest way. Find my recipe below.
Ingredients
2 1/2 cup almond or soy milk
3 1/2 tbsp maple syrup
1 cup chia seeds
1 vanilla bean
1 tsp matcha tea (I used David’s tea)
*1 cup granola
1 cup raspberries
1/4 cup Greek yogurt
2 tbsp hemp hearts
2 tbsp cacao nibs
Directions
In a small bowl, disolve the matcha tea with I/4 cup of boiling water. Set aside.
In a medium bowl or glass measuring cup, mix the milk, maple syrup and chia seeds. Make a lengthwise cut on the vanilla bean and with a paring knife, starting from top to bottom, remove the seeds and add to the mixture. Add the matcha tea and stir with a whisk.
Let the milk and chia mixture stand for about 10 minutes. Stir again and pour into 3 bowls. Leave them resting overnight in the fridge.
In the morning, add a tablespoon of Greek yogurt to each pudding. Top with raspeberries, granola, hemp hearts and cacao nibs just before you’re ready to eat the pudding and get ready to rock your morning!