Sacha’s Extraordinary Chia Pudding

Chia pudding makes a great breakfast food - it packs a protein punch and is simple to make. It just requires a little foreplanning (you may want to make the night before. This particular chia pudding is a bit “fancy” and sweet, so I recommend taking the recommendations to begin with a small simple appetizer of something more protein rich, to keep your sugars balanced and reduce your blood sugar spiking later in the day.

Ingredients (adapt accordingly):

This recipe makes 2-4 servings. 

For the Smoothie:

• half a cup of pineapple chunks (I use frozen)

• half a cup of wild blueberries (I use frozen)

• half a cup to a cup of chopped spinach (or other leafy green of choice)

• 2 TBS of sesame seeds (or hemp seeds, or both)

• 1 banana or 1 avocado

• 4 pitted prunes 

• 1 TBS of cacao powder (roasted, pure, unsweetened)

• 1 tsp of virgin coconut oil or 1 TBS canned coconut cream/milk 

• 1 generous pinch of pink salt (or other good salt) 

• 1 tsp fennel seeds (optional)

• water or a cold herbal infusion such as hibiscus - enough to make the consistency you enjoy

For the pudding (not blended):

• chia seeds 

• organic lemon (or/and orange) zest (wash your citrus before zesting) 

 How To:

• Make your smoothie in the blender (blend til smooth and liquidy, not too thick)

• Get serving vessels ready and put 2 TBS chia seeds in each

• Portion out your smoothie between the jars, stir each very well.

• Add your citrus zest on top (be generous with it)

• Place the lids/covers on your chia puddings and put in the fridge (overnight, or a minimum of an hour).

• Enjoy 

Notes: 

Chia is considered to be "runners food" - an ancient superfood, a good source of vegan protein, and really serves as a thickening agent for your pudding.   

You can make chia pudding with any kind of smoothie, or you can use a home-made nut/seed milk in place of a smoothie.