Almond Chia Pudding

It’s like instant pudding that you can pull from the fridge and devour. No added nasties just wholesome, nutritious goodness!
I’m still waiting on my beloved blender to arrive in shipping to get cracking on so many recipes. One thing I absolutely miss making is my homemade almond milk. Using activated almonds, homemade almond milk is packed full of activated enzymes that help our bodies to digest food without all of the hard work. I did end up finding a lovely lady, Rose Jin, at the Bryanston Organic Markets last week who makes nut and plant milk. She even made me a fresh bottle whilst I went off for my lunch last week. Almond milk lacks protein which means it’s partnership with Chia is perfect.
Chia seeds are the superhero of today’s health world. There are so many recipes using these nuggets of magic these days, you just can’t miss them. They absorb 10 times their weight and they do it fast. From egg replacements in cakes, thickeners in soups and stews and Chia meal is used in baking. There is no taste from Chia but it is the dietary macro’s that make it such an outstanding food. As well as being gluten free, Chia Seeds are full of the omega 3’s (more than 8 times that of Salmon!!!) which helps to nourish our brain and heart. A complete protein with 8 essential amino acids and jam packed full of dietary fibre, so make sure to drink lots of water when you eat it 😉
Almond Chia Pudding
Serves 2
2 cups almond milk
1/2 cup chia seeds
1/2 cup frozen berries
1/2 tsp cinnamon
Raw cacao powder
Coconut Flakes
Cacao Nibs
Rice Syrup/Stevia
Combine the chia seeds, milk, cinnamon and frozen berries in a bowl and separate into two containers and into the fridge.
The chia seeds will begin to absorb the liquid immediately. I keep mine in the fridge overnight so they are perfect for breakfast the next day. However, if you are too eager, you can dig in within a few minutes. They also make a great on the go snack, of sorts!
These puddings will keep for a couple of days in the fridge.

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