Want to try something new for breakfast? Something you can whip up before bed and then scarf in the morning? How bout chia seed pudding - you can find lots of recipes on the interweb, but I was recently inspired by the recip in the March Food & Wine Magazine. Whenchia seeds get moisture around them, they soak it up and hang on to it - creating a jelly or tapioca-like consistency! Super filling and stays with you all day - google chia and find out how awesome it is for you!
Chia Seed Pudding
2 1/2 cups almond milk
3 tbsp agave nectar
1/2 cup chia seeds
1/2 tsp finely grated lemon zest
Sliced fruit (this time I used oranges, bananas and apple)
In a large glass jar, combine the almond milk with the agave nectar. Close the jar and shake to combine.
Add the chia seeds and lemon zest and shake well.
Refrigerate over night, stirring occasionally if you remember. In the morning scoop out a half cup portion into a little bowl and top with fresh fruit, chopped nuts, whatever turns you on!
I have also made this pudding with 2 tsp of cocoa powder instead of lemon zest - tastes just like chocolate mousse! Serve that up with sliced strawberries or raspberries - omg - heaven.