I have been craving chia lately. And fish. And I never crave fish. This is my body's way of telling me I need more essential fatty acid. I'm sure I'm giving most of it away to Ginger in my milk. So I've upped my intake of fish oil supplements, and I've been eating chia non-stop.
Last night I decided to make my breakfast chia pudding ahead and refrigerate it overnight. The longer chia sits in liquid the softer it becomes, and I was in the mood for some really soft chia. This pudding is a lot like tapioca, if you're a fan of tapioca pudding.
I also thought it would be fun to mix in a spoonful of acai powder. It's pretty (and full of antioxidants), and I like how it tastes. It isn't very sweet though, so I did drizzle some honey on top.
You could leave out the acai powder, or use another powder. Zoe had hers with a little raw cacao powder. That was yummy too - I tried it :-)
Chia Pudding with Acai or Raw Cacao
Combine 1 cup of coconut milk and 2 tbsp of chia seeds in a dish.
Sprinkle about a teaspoon of Acai Powder or raw cacao powder on top.
Swirl the powder in with a spoon. (I didn't combine it completely because I thought it was pretty like this, above)
Drizzle with honey before eating.
Read more about chia HERE.
The Spunky Coconut Dairy-Free Ice Cream: Soy-Free, Sugar-Free, Vegan. 8.25 x 8.25 in., 90 pp., 55 recipes, 17 full-page color photos Paperback: 978-0-98278116-6, $20.00
or 10% Off at my eStore with code APYTME6C
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