Hey, friends! How is everyone doing? First off, I apologize for the lack of posts lately. My internet was down for 3 whole weeks! The best thing about it? I didn’t really miss it that much. My roomie and I bonded over German soaps and CSI-knockoffs (fantastic by the way) and had lots of free time to cook, read our books and try our shot at a (ridiculous 90’s style) kickboxing class. I also had some time to take some lovely pictures of the chia pudding I had for breakfast this weekend! Now, if you haven’t already jumped on the chia pudding train – here’s yo chance! If you have, and are a lovely devoted partner to chia like I am, then let me introduce to you a delicious new combo of flavours: BLOOD ORANGE & GRAPEFRUIT (heck, yes). I introduce to you…the fabulous breakfast/dessert that everyone can’t stop talking about. Yup, you guessed it: chia pudding. Here’s the lowdown on how to make this awesome seed into a protein packed breakkie!
I think chia pudding was definitely up there on the ongoing “trendy foods” list of 2014- way up there with kale, quinoa, green smoothies, coconut water and juicing. To me, chia will never get old. And heck- I meet so many people here in Germany who have absolutely no idea what a chia seed is. One day everyone will be enjoying chia pudding for breakfast being all like “what’s boxed cereal?” or so I hope…
So my favourite yoga teacher here in Berlin started off one of our vinyasa classes the other day talking about gratitude. During the inhale we would say to ourselves “I am grateful for…” and on the exhale we would say something we are grateful for, for example “my health”. So after I listed off the first typical things that came to mind, I found myself saying I was grateful for blood oranges. Weird, right…? Blood oranges are something that are very rare in my diet. I’ve had them maybe only a few times in my life but they just seem to be so glamorous and hip to me, can anyone else relate? So last week I made a quick stop at my bi-weekly farmers market and guess what I found? Blood oranges. In the very first stall. 5 pieces for 1.50. It was fate. Of course, they are not local whatsoever, but I just had to get my hands on some!
The first thing that came to mind was a blood orange vanilla chia seed pudding with freshly squeezed grapefruit juice. I was dreaming of it all night and couldn’t wait to make it for breakfast! Turns out it’s absolutely delicious and share-worthy. This breakfast takes max. 10 minutes to make and you could always sub the blood oranges with regular oranges. I think it makes as a great breakfast, which tons of healthy fats and vitamin C but it would also serve as a decadent, rewarding dessert or on-the-go snack. You could also make a double batch for breakfasts for the next couple of days, like I did. The pudding should last about 2-3 days in the fridge in a clean glass jar. I hope you enjoy it as much as I enjoyed making it! X
Got any questions about chia? Or food in general? Got an awesome chia recipe that you’re dying to share? Comment below, I’d love to hear from you!
- 4 tbsp chia seeds
- just over 1 cup of light coconut milk OR 1/2 cup full-fat coconut milk and 1/2 cup water
- 2 tsp vanilla essence
- 1 tsp cinnamon
- 1 tsp agave syrup, maple syrup or honey
- the juice and pulp from 2 blood oranges, optional
- juice from ½ grapefruit, optional
- Mix the first 5 ingredients really well in a jar with a lid. Close the lid and shake the jar so everything is combined. Sitr in the juice and pulp from the oranges and the juice from the grapefruit. Let the pudding sit in the fridge until the chia seeds have absorbed all the liquid. This shouldn't take to long and is ready to eat in usually 5-10 minutes, but you can also keep it in the fridge for up to 2 days.
- The fruit of course is interchangeable. My favourite combos besides this one are blueberries and banana, almond butter and raw cacao powder, maca and kiwi, heated raspberries and coconut. Enjoy!