Summer chia pudding with fresh berries and mint
One of my favourite summer breakfasts
I've had a lot of requests for this recipe, so here it is my friends! This is the perfect summer breakfast as it's so light, cooling and refreshing, yet really keeps you going for hours! Win-win.
Prepare the night before to give the chia seeds time to expand, develop a gel-like consistency and absorb all the delicious flavours (should you choose to add). And then all it takes is a few minutes in the morning to top it off with whatever toppings you like for a bit of texture-factor. Super easy! You can even prepare ahead for the next few days (as the pudding will last 2-3 days, depending how fresh your milk is), meaning you can just grab your pudding and go on those extra busy mornings.
These little black seeds are a nutritional powerhouse for so many reasons. Here are a few of my favourites: they're anti-inflammatory and loaded with omega-3 fatty acids. This is important because they help to lower inflammation and this is super important because chronic inflammation makes us more susceptible to things like obesity and arthritis. Omega-3s also support heart health, lower symptoms of depression, and reduce the risk of cancer, and what's not to love about that!? Enjoy this brekkie often and you'll nourish yourself in so many ways.
OVERNIGHT CHIA PUDDING
3 tablespoons organic chia seeds
2 tablespoons flax or a combo of flax/sunflower/pumpkin seeds
2 cups nut milk of choice (see note below)
1 teaspoon vanilla extract
2 cardamom pods
1/2 teaspoon cinnamon or pumpkin pie spice mix
1 teaspoon cacao powder for a rich chocolatey flavour
Halve main ingredients and optional flavour ideas into two jars (I like to repurpose old tahini and nut butter jars, make sure volume is at least 250ml).
Stir well and ensure the chia seeds are not stuck at the bottom of the jar.
Place lids on and shake well.
Serve the next day and enjoy with any of the following toppings...
Chopped almonds, walnuts, pecans or hazelnuts
Mixed berries and fresh mint
Mango and passionfruit
Coconut yoghurt (I'm currently loving Rebel Kitchen's)
Anything goes really, get creative!
NOTE: I use almond or coconut milk from a carton. For a thicker, creamier, extra luscious version try tinned coconut milk like Biona's organic coconut milk. HEAVEN!