A Chia Pudding is something I always suggest for breakfast, brunch, snack or even for dessert. You can flavour it as you wish, serve it with different toppings and – the best – make it ahead and have it ready in the fridge. #timesaver
My favourite combo is almond milk with vanilla and cardamom, I make it all the time. But let’s face it, every now and again we all appreciate some change in our lives and I came up with this chlorophyll boosted goodness.
Spirulina does have a strong fishy taste but I find that a bit of lemon and ginger can help a lot covering it.
You can have the “mylk” I’m about to share as is – without the chia, as a latte – or you add those little dark seeds and have a satisfying meal, perfect to help your body’s natural detox process.
Spirulina Chia Pudding
2 – 3 servings
2 cups of plant milk of choice – I used coconut+rice
2 zests of a lemon
6 thin ginger slices
4 cardamom pods, lightly crushed
1 teaspoon of powdered spirulina
3 heaping tablespoons of chia seeds
– sliced persimmons
– lightly roasted pistachios
– bee’s pollen
– hulled hemp hearts
1. Boil half of the milk with the spices for 5 minutes to infuse.
2. Mix thoroughly the spirulina with the other half of cold milk.
3. Add the chia seeds to the spices milk and stir well until it starts to thicken.
4. Combine the green milk, pour it into a jar and let it thicken for, minimum, 2 hours in the fridge.
5. Decorate with all the beautiful toppings.
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