Winter. Cold. Windy. Cloudy mornings. You’d think my chilled chia pudding days are far forgotten, until next spring-summer. You’d be so wrong. I love my big jars of chia concoctions no matter the season. They’re simply so comforting, so nutritious and so filling that a week doesn’t go by without one or two early in the day. Because they’re also a perfect snack to go, I also end up taking a small chia pod with me to work for an afternoon treat meant to keep my hunger at bay until dinner time.
My go to milk for chia puddings is either almond or coconut, always homemade. Sometimes I even make them with coconut water. But on this occasion I decided to use walnut milk, simply to change things up a bit. Feel free to stick to it, or just go ahead and use your favourite milk. There are no rules to chia pudding making! Playfulness is key.
Because it’s winter and my body needs that extra kick to fight of germs and bacteria, I’m trying to pack as many nutrients and antioxidants into all my meals, including my breakfasts. Not that I do it any differently during summer or any other season. Anywho. This wonderful winter pudding packs lots of blueberries, goji berries, dried sour cherries and acai powder. And oh, yes, lots of chia seeds.
I buy my fruits organic, especially the dry ones as they’re not covered in any oils, not sweetened in any (artificial) way and not ‘pimped’ up with preservatives meant to enhance colour and flavour. My dried organic apricots for example are close to brown in colour, not the bright yellow commonly seen in supermarkets. Read the labels and you’ll see why. Similarly, my dried sour cherries are brown-black in colour, far from the commonly seen dark red. Thus the brownish colour of the pudding.
This pudding is absolutely delicious with any berries and even with ripe bananas. Tried and tested by yours truly.
And yes, I do believe you should go all out and be extra fancy pansy with your breakfast. Make a chia parfait why don’t you. Feeling pampered early in the day is good for the soul.
- 1 cup walnuts (or your favourite nuts)
- 3 cups water
- handful dry sour cherries
- handful goji berries
- 1 TBSP acai powder (optional)
- 1 Medjool date
- chia seeds – for every 1.5 cups milk obtained, add 1/4 cup chia seeds
- 1 spent vanilla bean pod (even if it doesn’t have seeds anymore, it will impart a wonderful vanilla flavour to the pudding) or a pinch of vanilla seeds
- to serve: your favourite yoghurt and blueberries, lots of them
- Add the walnuts and water to a blender and blitz for 1 minute until you have a frothy, milky mixture.
- Strain the milk and return it to the blender. Place the leftover nut pulp in a freezer safe small container and store it in the freezer. You can use it to make light and moist raw macaroons.
- Add the sour cherries, goji berries, acai and Medjool date to the milk and blitz for few seconds.
- Pour your spiced walnut milk into a large jar and add the chia seeds. Place the lid and give it a good shake to make sure those tiny chia seeds are evenly spread out.
- Add the vanilla bean to the jar as well, cover and place in the fridge overnight.
- If using frozen blueberries, add some to a bowl, cover and leave in the fridge overnight to have them ready next day.
- Serve with your favourite yogurt and lots of blueberries.