Check out our new chia seed pudding recipe created by @sculptedkitchen 🧚🏼 try it for breakfast or for a nourishing midday snack ~ it incorporates our 🍃 Japanese Matcha & Adaptogenic Golden Chai 🌞
Chia seeds are a good source of protein, antioxidants and omega-3 fatty acids. They are also rich in minerals and fiber, making them a highly nutritious food.
Chia Seed Pudding Recipe:
.:. Ingredients .:.
Servings: 2
- 1/4 cup chia seeds
- 1 1/2 cup + 1 tbsp plant-based milk (any plant-based milk will do)
- 1/4 cup yogurt thick & creamy works best – usually coconut
- 4 tsp maple syrup or any other sweetener
- 1 tsp of Japanese Matcha by Botanical Lucidity
- 1 tsp of Adaptogenic Golden Chai
- 2 passion fruits cut in half and seeds scooped out
-
1 mango, diced
Directions:
- Measure out your chia seeds and pour into a deep and wide mug (or mason jar)
- Pour your measured milk on top and stir quite well for 20 seconds
- Wait 5 minutes and stir again
- Wait 10 minutes and stir well again. You don’t want the chia seeds to be clumping and if you see that, break it apart with your spoon
- Refrigerate for an hour and stir well afterwards. Technically it can be eaten now but I like to wait at least 3 hours.
- Add in your yogurt and maple syrup.
- Separate your chia pudding into bowls. Add matcha to one and mix well. Add chai to the other and mix well.
- Have some extra yogurt on hand if you want to separate the layers within the jar with a yogurt layer.
- Enjoy being creative and use the passion fruit seeds as a base or a middle layer and create your two-toned chia pudding breakfast!
Photos & Recipe by: Sarah Kermalli with Sculpted Kitchen
