It’s Fall. It’s official because I’ve spent last Sunday wearing a sweater all day and we went on a farm for flower and pumpkin picking. By the way I haven’t done flowers picking on a farm before so that was a fun (and very aromatic) experience. I love farms and farmers market, seeing local fresh produce gets me excited, and petting fluffy sheep and feeding a goat is just a cherry on top! Are there any farm lovers besides you?
Anyways let’s go back to Chia Pudding. I was never a big fan of chia seeds or chia pudding as a matter of fact. Yes, of course I have read about nutritional benefits and yes, chia is trendy. My husband was the one who introduced it to me and at first I was like “okay, I get it”, even though I haven’t really came across a decent chia pudding. Until I made my own. The best part about cooking – you can experiment, and therefore you can create something YOU will like. Here’s the recipe of my perfect Chia pudding bowl.
1 cup cashew milk
1/4 cup chia seeds
1 tbsp unsweetened coconut shavings
2 baby bananas
handful of raspberries and grapes (cut in halves)
2 tbsp of granola with nuts
1 tbsp dried cranberries
1 tbsp raw honey
mint for garnish
Start by mixing chia seeds and cashew (or non-dairy milk of your choice) milk and let it sit in the fridge overnight to allow chia seeds to expand and soak up most of the liquid. When ready to use, cut baby bananas and the grapes in half, shave the coconut and add toppings to a bowl, drizzle with honey or feel free to substitute with agave syrup, garnish with fresh mint. It makes a delicious and nutritious breakfast.