Sunday, November 18, 2012

let's talk breakfast: chia pudding

ph: my own

LET'S TALK BREAKFAST! A little Sunday morning series I started back in January (see more of the recipes here) This morning I made chia pudding, it's been popping up all over LA's most health-conscious restaurants and after realizing how incredibly easy it is to make, why not DIY? You can change the flavors in chia pudding so easily, it's one of those ingredients you always want to have handy.

The facts: chia seeds were originally eaten by the Mayans, they're high in fiber and omega-3's, lower blood pressure and keep you full for hours (perfect for breakfast or a late-afternoon snack!).

(makes one serving)

  • 1/4 cup chia seeds
  • 1/4 cup almond milk
  • 1/2 tbsp agave nectar
  • cinnamon, to taste
  • fruit of your choice
  • mint, optional
  1. Put chia seeds and almond milk together in a bowl and let refrigerate overnight. The chia seeds will expand into a pudding-like texture.
  2. Add in the agave and cinnamon (according to your taste), your fruit of choice and garnish with a mint leaf if you're feeling fancy.
Easy enough?