Chia pudding has become a breakfast staple in our home- it is easy to prepare, simple, and lends itself to endless variations according to what we have on hand. It is light, healthy and filling. Chia seeds have good omega 3 oils which are beneficial for our brains, to lower inflammation, and for our digestion. You can find them in most supermarkets nowadays. 

Ingredients (for 2 serves): 

The night before, soak

1/4 cup chia seeds in 2 cups water, coconut water, orange juice, coconut milk OR almond milk, overnight. 

Instructions: 

The next morning, blend the soaked seeds, either with a spoon or with a blender, with fruits and flavourings of your choice. 

My current favourite is:  1/2 cup raspberries per serve, 1 tsp honey and a splash of rosewater. 

My husband’s favourite, which is really a decadent dessert for breakfast, is: 1 tsp cacao powder, 2 bananas and coconut yoghurt or coconut cream. 

Another one we love is 1 cup of wild blueberries in the bottom of the bowl, and the chia pudding poured over the top. 

You can add any fruit, nuts, and try adding spices such as cinnamon, cardamon or ginger to add flavour. Chia is by itself quite bland, so it lends itself to flavours and textures. I often top ours with a spoonful of hemp seeds or pistachios. 

Enjoy a different flavour each morning!