Pomegranate & Chia seeds

Chia pudding is one of my favorite things to have for breakfast. I love the creamy texture and how it keeps me full and satisfied for hours. Chia seeds can also be used in smoothies, breads, patties, sprinkled on salads AND SO ON. Chia seeds are rich in omega-3 fatty acids, calcium, magnesium, phytonutrients and fiber. They also improve digestion and increase energy levels. In other words - they’re perfect! 

The variations and possibilities when making chia pudding are ENDLESS. The basic recipe is to let 4 tbsp of chia seeds swell in 1 cup of any plant-based milk of your choice for at least 10 minutes. Then add some stevia, agave or xylitol for sweetening. This morning I did things a little different. I made a delicious combination with another favorite - the pomegranate! Here’s the recipe (for one person);

-1 ripe banana

-1/4 cup frozen raspberries

-1/4 cup walnuts

-1 tbsp agave nectar

-Some vanilla powder

-0,5-0,75 cups of water

Mix to a loose “smoothie” and blend with 4 tbsp of chia seeds. Pour into a bowl. Let the seeds swell for at least 10 minutes. Meanwhile you can de-seed the pomegranate without making red splatter in the whole kitchen (HOW DO YOU AVOID THIS?). Then sprinkle the pudding with the pomegranate seeds, some raw cacao nibs, mulberries, and gojiberries. If the pudding gets to “firm” feel free to add some more liquid. Enjoy!   

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