Veganuary: Matcha Chia Pudding
Whatever time of the day it is, you can bet I'm thinking about food.
As I approach the wrong side of 25, I'm becoming more and more conscious of how I'm fuelling my body. For me, eating well isn't about striving for the 'perfect' body. It's about caring for my body from the inside out and I'm slowly beginning to understand how my body deals with being well-nourished compared to when it's pumped with junk.
I'd be lying if I said that I always eat clean. I try to as best as I can but it's not always convenient and you know, cake. So that's when being prepared and knowing your own body comes in handy. When I think ahead to my next meal, I can make sure I've got the time, the mindset and the ingredients to prepare it and I nearly always choose a healthier option (unless it's a calculated I'm-going-to-stuff-my-face-with-everything kind of day).
It's when my heart overrules my head that I make not-so-good food decisions. Ironically, these are often the times that I'm feeling vulnerable and should be filling my body with nutrients but of course, logic goes straight out the window and I end up neglecting the foods that makes me feel good.
Which brings me back to preparation. Having a catalogue of quick, easy, nutritious recipes available to you at your disposal makes meal times faff-free and purposeful (body + good food = healthy body). As we approach the end of Veganuary, I'd like to share with you a recipe for one of my favourite vegan treats - chia pudding.
What I like about chia pudding is that there are no restrictions. It can be whatever it wants to be (breakfast, dessert, a snack) and it's so easy to make, so delicious and so versatile that you never feel like you're eating the same thing. In this recipe, I've added organic matcha green tea powder for an extra nutritional boost and topped it with a selection of fruit, seeds and nuts.
One chia pudding doesn't fit all so get experimenting and see what flavour combinations work for you!
Ingredients (makes 2 servings)
1 cup of unsweetened almond milk
1 tablespoon of Indigo Herbs Organic Matcha Green Tea Powder
1 teaspoon of vanilla extract
2 teaspoons of maple syrup (optional)
6 tablespoons of chia seeds
Toppings of your choice
1. Blend the milk, matcha powder, vanilla and maple syrup together in a blender until smooth.
2. Pour the liquid over the chia seeds and stir thoroughly.
3. Let the mixture rest for a few minutes and then stir again. Repeat this for 15 minutes to stop the chia seeds from sticking together.
3. Allow the mixture to completely rest for at least an hour (or overnight in the fridge if possible).
4. Stir the mixture once more and top with your favourite fruit, seeds or nuts.
5. Enjoy! Or store in an air tight container and eat within 3 days.