I typically throw caution to the wind on holidays. I mean, I don’t gorge myself, but I also don’t worry too much about indulging here and there…. 3 small slivers of pie (yes, our family makes a pumpkin, apple, + chocolate), + a little hot chocolate please. Yet, when it comes to that Friday after, my body is typically screaming for a restart. Given that, I typically like to give myself a jolt of nutritious goodness in the morning. One of my favorite dishes to do this with is my favorite dairy free chia seed pudding. Chia seeds are jam packed with antioxidants, fiber, and omega 3’s…. all which help my body to reset. Yet, with it being the holidays and all, my old recipe just wasn’t cutting it. So, I decided to make a small little tweak… and boy, did it make all the difference.
I decided to replace the traditional almond milk ingredient with Pressed Juicery’s seasonal Spiced Almond… which has the consistency of almond milk. The taste was phenomenal. Pretty much a chi tea latté in a breakfast bowl… and I’m not kidding here. My sister snuck a serving from my leftovers and texted me, “Well, I pretty much devoured that in under 5 minutes. More please.” I chose to top mine with some banana nut granola, a few blueberries, + bananas…. but TJ topped his with honey peanut butter, blueberries, + raspberries…. you pretty much can’t go wrong. It’ll taste divine either way you top it.
Spiced Almond Chia Seed Pudding
2 cups Pressed Juicery Spiced Almond
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
Pinch of sea salt
6 tablespoons chia seeds
In a bowl, quickly stir together all ingredients, except the chia seeds. In a blender, pour in the combined ingredients, and begin to blend on low. Slowly add in the chia seeds, a tablespoon at a time, being sure the chia seeds don’t end up on the sides of the blender. Once all chia seeds are combined, blend on low for 2-3 minutes. Then, pour the mixture into a large bowl, cover, and place in the refrigerator. After about an hour, stir the ingredients again, and then placed the lid on, and leave in the refrigerator over night.
*Note: It’s best to prepare the pudding 8 hours prior to eating to ensure it sets. ____________________