Breakfast outdoors on a beautiful summer morning calls for an avocado, pear, lemon, ginger and coconut milk smoothie. Do you know the desire to welcome the sun? After two days with lots of rain and grey sky we welcome the sun with this refreshing smoothie. […]
Breakfast is my least favourite meal because I find it hard to find breakfasts that I truly love and enjoy. Often I find breakfasts sickening sweet and I’ve also noticed that my son eat much less of his breakfast if it’s too sweet.
I’ve tried many many chia pudding recipes because they look so delicious but I end up making them only once because they’re often too sweet and they leave me not feeling full even though they contain fresh whole-foods and good fats from coconuts, nuts or avocado. This chia pudding I made this morning is the best I’ve had so far and I’ll share the recipe (approximates) below.
I prefer savoury breakfasts like eggs, beacon or sausages with greens and avocado but after a few days it just feels like too much meat. My favourite breakfast would probably be a plate with a little of “everything” but who has time for that in the morning 🙂 I always have a green smoothie so I get my greens as I like to have green leafy vegetables at every meal as they are vital to good health.
Chia pudding for 2-3 people
2 handfuls Macadamia nut or other nuts
1 tsp Vanilla powder
1-2 cups Coconut milk
pinch of Sea salt
1/2 cup Chia seeds
The ingredients above are approximates and add more liquid or nuts for better taste or consistency depending on how you like it.
Mix all ingredients except chia seeds in a blender, food processor or Thermomix until smooth. It shouldn’t be too runny.
Poor and scrape out the mix into a bowl and mix in the chia seeds and leave to stand for 10 minutes or longer so the chia seeds and absorb the liquid.
Serve the chia pudding with fresh or frozen berries and chopped nuts.
Add coconut oil or ghee to taste for a more filling version.