If you checked out my new recipe tab yesterday, then you probably noticed that I’ve kept my ch-ch-ch-chia tab, which is a recipe tab devoted entirely to chia seed puddings—one of my quickest, easiest, and most beloved breakfasts. This week, I decided to make my first chia pudding of the year a new recipe. Strawberry and ginger may sound like an odd combo together, but it’s actually one of my favorites: I often add a small bit of ginger to my strawberry banana smoothies. And so does my friend Lauren! (Check out her left sidebar.)
This pudding uses just enough ginger to add unexpected flavor to the chia pudding, but certainly not enough to overpower or add heat. And if you’re feeling dubious about my sometimes odd combinations of flavors or food, just remember that everyone who has tried my chocolate avocado breakfast salad has liked it. And same with my banana lettuce sushi! I’m not totally crazy, I swear.
Strawberry Ginger Chia Pudding (raw, vegan, gluten free, soy free)
Makes 2-3 servings
7 tbsp chia seeds
1 cup frozen or regular strawberries
1 3/4 cups almond milk (or any homemade nut milk of choice)
3/4 tsp ginger powder (less if you dislike the taste; you can also omit or replace with cinnamon!)
2 pitted dates OR 1 tbsp agave or maple syrup OR stevia to taste
Blend the strawberries, milk, ginger, and sweetener together on high till smooth. You should have about 2 1/4 cups liquid. Pour this amount (not more: if you have more than 2 1/4 cups, just sip the extra, and if you end up with less, add a little almond milk to the mix) over the chia seeds, and stir every couple of minutes. Let sit for a few hours or overnight: the chia will soak up the liquid and take on a perfect pudding texture.
A pretty breakfast, no? And also high in calcium, protein, and essential fatty acids. I recommend serving it with a ripe banana and some chopped strawberries. If you’re on a higher protein kick, feel free to add some hemp or rice or pea protein to the mix!
And since you all expressed such interest in my salads yesterday, I thought I’d share last night’s: cherry tomatoes, raw broccoli, zucchini, romaine, spinach, cabbage, peppers, chickpeas, a dash of flax oil, apple cider vinegar, salt, pepper, a touch of mustard, and bulgur wheat on top. I love bulgur because it cooks so quickly, and because it has a fantastic nutty taste and aroma!
With that, I’m off. Sorry to everyone who got this post in Google reader—I originally hit “publish” by mistake, before it was done.
What chia puddings and salads are you guys making for the new year? Tell me all about it!