A pudding you can eat for breakfast!
Hurray!
I have two daughters and they, and I, all love chia seed pudding. They often eat it as a quick breakfast (made the night before) and I love to have one as a healthy pudding.
The best news?
It is so very easy to make.
1 Make fresh cashew nut milk: Simply soak cashew nuts for 10 minutes + then blend 1 cup of cashew nuts to 2 cups of fresh water and hey presto, you have fresh cashew nut milk.
2 Add 1 desert-spoon of chia seeds to a small glass or tumbler.
3 Fill half the glass with cashew nut milk.
4 Stir really, really well.
5 Leave in the fridge for at least a few hours or overnight.
6 Top with berries and a little honey/rice/maple syrup.
Chia seeds are tiny but pack a massive punch!
They contain:
- high amounts of fiber
- protein (they’re about 14% protein, which is very high compared to most plants)
- omega 3 fats
- antioxidants (which protect the sensitive fats in the seeds from going rancid) and help mop up free radicals and cell damage in our bodies.
The more you eat, the better, so enjoy!
If you want to fancy it-up you can add homemade jam, granola, nuts, cocoa nibs, and any fruit you like. Check out my home-made jam recipe here.
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