After I got a Nutribullet my breakfasts for the last few months have been almost completely smoothie based, so I had been neglecting chia after the early discovery!
So I came back to chia over the summer and was inspired by the colourful creators at 3 Bunnies on Instagram who are always doing beautiful things with chia puds. I've also built up a nice stock of powders and flavours now, so wanted to experiment. It turns out spirulina really does come out deep green, amazing!
PREP TIME: 10 minutes + overnight soaking
COOK TIME: 0 minutes
- 350ml unsweetened almond milk
- 100g chia seeds (I used white in the picture, but black gives more contrast)
- 1 tbsp almond (or vanilla) essence
- 1 tbsp spirulina
- 1 tbsp maca
- 1 tbsp wheatgrass
- 1 tbsp acai powder
- Toppings - I used blueberries, strawberries, dried rose petals and dessicated coconut.
1. Soak the chia seeds in the almond milk and almond/vanilla essence overnight. It's usually a good idea to give them a stir about 10 minutes in, just to make sure they're well coated.
2. Next morning, after a good stirring (and adding more almond milk if needed), split the chia evenly into four bowls.
3. Add the spirulina, maca, wheatgrass and acai to each bowl and stir well to combine.
4. Layer in a glass and add your toppings!