Hope you had nice weekends. I’m catching up on some labs and pre-labs, some blog comments and questions and emails, and also prepping a Mexican-themed salad dressing for tonight’s dinner. I wanted to pop in quickly, though, to share my new favorite chia pudding, which is very berry chia hemp pudding: a simple concoction made from chia, homemade hemp milk, and frozen berries. This is part of my project to find a perfectly filling breakfast that also won’t weigh me down in DC summer temperatures. For two mornings straight last week, it hit the spot.
A word about my homemade hemp milk: I honestly forget to make this regularly, but each time I do, I’m blown away by how rich, tasty, and downright healthy it is. I love almond milk, if only because it’s easy to buy when I don’t have time to make it, but the nutrition just doesn’t stack up next to this. Paired with antioxidant-rich berries and calcium-rich chia seeds, this is a breakfast of true champions.
Very Berry Chia Hemp Pudding (raw, vegan, GF and soy free)
3/4 cup frozen strawberries, raspberries, and any other berry you fancy
2/3 cup creamy hemp milk
3 tbsp chia seeds
Toppings: bananas, berries, trail mix, etc.
1) In a Vita-Mix or blender, blend the berries and hemp milk well.
2) Pour the mix — which will be very thick and smoothie-like–over your chia seeds. Don’t worry about the fact that it’s so thick; it’ll melt overnight in the fridge and loosen up.
3) Refrigerate overnight and serve with toppings of choice.
Speaking of nutrients and nutrient density, I was pleased to get so much feedback on my request for your most wanted nutrient/vitamin/mineral topics. Looks like a post on sweeteners is in store! If you haven’t weighed in and want to, leave me a comment tonight letting me know what’s on your mind!
Sorry for the quickie post, friends, but I have a summer evening that’s calling my name. See you back here tomorrow with some musings on relationship between EDs, recovery, veganism, and the touchy topic of putting certain foods off limits.