For when you are over eating eggs for breakfast and know that there is minimal nutrition in commercial cereals yet still want a refreshing Summer breakfast then Chia seeds are perfect.
Chia seeds are high in protein and calcium, have a good supply of antioxidants and loads of Omega-3.
I find that 4 tbs lasts 2 of us for 3 breakfasts but I add some frills and then serve with berries and toasted nuts and seeds to give it some texture and crunch.
Start with small servings – it doesn’t agree with all people.
CHIA SEED PORRIDGE OR CHIA PUDDING
- 1 cup milk (any combo as long as it totals 1 cup – coconut cream, coconut water, kefir, nut milk, etc. If you are doing additives then you need more. )
- 4 tbs chia seeds
Put the milk into the container that you are going to store the mix in overnight, use a fork to stir in chia seeds. Be careful or they will clump. They will begin to swell quickly so be prepared to stir a few times as they tend to clump at the bottom. They will need more liquid if you are doing the frills.
I add a combination of these things to the master batch so mine is a bit like a bircher muesli. It is different every time.
- Grated apple
- Squeeze of lemon juice
- Grated carrot
- Dash of vanilla extract
- Sweetener – Honey, maple syrup, stevia (only if necessary
- Tsp (or more) cinnamon
- Cocoa nibs
- Shredded coconut
- Seeds – pumpkin, sunflower, flax, sesame
- Dried fruit – goji berries, dates, sultanas
- fresh fruit (eg. strawberries, blueberries, kiwifruit mulberries)
- nuts, seeds, coconut (really good if you toast a batch in the oven and store them in an airtight jar – they will keep well. For additional crunch rub in a bit of coconut oil and maybe a squeeze of honey before toasting)
- Additional coconut water, coconut milk, nut milk or kefir if necessary.