3/4/2013

hazelnut chia breakfast bowl

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Happy Monday! Hope you all had great weekends. It was absolutely gorgeous here in LA, unfortunately I was stuck inside most of the weekend going to traffic school! Bummer! I ran a stop sign last year so I had to pay the consequence. As annoying as it was I take full responsibility and am glad that there are laws regarding driving. I just finished the exam, 100%. Now I can get back to studying what I am passionate about and get outside a little bit ;)

It wasn’t quite warm enough for green juice or a smoothie this morning and I am little tired of miso soup so I decided chia seeds were going to be my breakfast. I tend to go through phases with certain foods and definitely had one with chia seeds. When I first started eating them a couple of years ago I was obsessed, chia everything! I still like them but once a week is plenty.

I had some leftover hazelnut cream from the miso creamed kale I made on Friday. I diluted it with some water and it made a delicious base for this chia bowl. Lately I’ve been into eating more turmeric, a powerful antioxidant and anti-inflammatory spice that is in the same family as ginger. I sprinkled it on top of this bowl and it was super tasty. The┬ápungent flavor of the turmeric worked well alongside the bitterness of the cacao, earthiness of the hemp seeds and sweetness of the goji berries and banana slices. An overall winning combination of flavors and health benefits. Oh and this breakfast is light but kept me full for hours and hours. I love chia seeds for that reason.

 

Hazelnut Chia Breakfast Bowl

serves 1

 

Ingredients //

  • 1 c. hazelnut milk
  • 4 Tbsp. chia seeds
  • 2 Tbsp. goji berries
  • 1/2 c. water
  • 1/2 banana sliced thin
  • 1 Tbsp. cacao nibs
  • 1 Tbsp. hemp seeds
  • 1 tsp. shredded coconut
  • 1 tsp. turmeric

 

Method //

  1. In a medium bowl whisk the milk and chia seeds.
  2. The seeds will need about 1/2 hour to plump up. You can leave the bowl on the counter during this time and whisk every 5 minutes or so. Alternatively you can set the bowl in the fridge and it will form a thick pudding overnight. This is great make ahead breakfast if you are in a hurry in the morning.
  3. In a small bowl add the goji berries and water. Soak for 15 minutes.
  4. Drain the berries. Pour the chia pudding into a serving bowl and top with goji berries, banana slices, nibs, hemp seeds, coconut, and turmeric. Enjoy!

 

Chia pudding also makes a great travel breakfast you can put it in a container with all of the toppings and bring it with you to school/work/on a trip.

Experiment with different toppings and nut/seed milks and spices.

xoa

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