I used to have an aversion to chia seed pudding. It was slimy, it was gooey, and calling it pudding was NOT accurate. But, I gave it another chance and now I LOVE IT. It’s so easy to prepare in bulk to make several breakfasts (or desserts!) for the week. Now that summer is (finally) here, I eat chia seed pudding more often.
You don’t have to use matcha in this recipe, but it adds an awesome green color AND all the health benefits that come with matcha.
Matcha is straight stoneground tea leaves, and we actually consume the leaves, rather than just steep them (matcha provides more powerful vitamins, minerals, antioxidants and amino acids than other green teas!)
It produces a state of relaxed alertness (buh-bye coffee jitters)
Matcha enhances moods and aids in concentration (traditionally, monks in Japan would sip on matcha during long hours of meditation)
It delivers a mega dose of antioxidants in every sip (20x more than pomegranates or blueberries!!)
As always, sourcing is so important and you want to make sure to drink a high-quality matcha tea. Higher-quality will be pricier, but more beneficial and tastier! I keep my opened matcha in the freezer.
I usually make the chia pudding the night before and load on the toppings in the morning.
As for toppings, anything goes. Some toppings ideas:
Diced peaches or nectarines
Coconut flakes or shreds
Hemp hearts (for protein; 3 tbsp to get 10g of protein)
Collagen powder (to stir in for protein if you consume animal-based products - just make sure it came from responsibly sourced beef or fish)
...and anything else that you would put on oatmeal or pancakes!