Matcha Chia Seed Pudding


October 29, 2013

Like Matcha, the tiny, yet mighty South American 'chia' seed is becoming a staple in clean-living diets. The whole-grain is packed with concentrated amounts of omega-3s, healthy carbohydrates, protein, and especially fiber—the latter of which causes the seeds to expand and release their gelatin-like properties—and creates a delightful “pudding.” After my morning run, there’s nothing I look forward to more than jogging straight to my refrigerator and re-fueling with this chilled breakfast treat.

 

Ingredients

Lauren with Matcha Chia Seed Pudding
  • ¼ cup chia seeds
  • 1.5 teaspoons Culinary Organic Mizuba Matcha
  • ½ teaspoon vanilla extract
  • 1 cup unsweetened vanilla almond milk (or organic milk of your choice)
  • 1 handful raspberries, blueberries, chopped pecans, or lavender granola to sprinkle and garnish.

Optional: your preferred sweetener, to taste. Honey and maple syrup are popular options, but I strongly suggest agave syrup: it dissolves quickly and evenly, and its smooth flavors nicely balance Matcha’s delicate bitterness. However, vanilla almond milk—even the less sugary brands—carries its own sweetness and you may find it enough to awaken your taste buds and get your day going.

 

Method: Place chia seeds and Matcha in a small bowl (a traditional Matcha bowl or mason jar works just fine). Gently swirl bowl or jar until chia seeds and Matcha combine. Drizzle the vanilla and top with almond milk. If you prefer a sweeter pudding, stir in sweetener of choice. Refrigerate overnight. In the morning, mix and match your favorite toppings and enjoy.

 

Author note: How else can you use chia? Let me count the ways… toss a teaspoon in your Matcha waffle or pancake batter, or a blender in any Matcha smoothie. Sprinkle a teaspoon over your Matcha oatmeal or yogurt, or even over savory salads with Matcha salad dressing or Matcha soba noodles. Itadakimasu! Enjoy. 




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