AHHH. I'm in this sort of detox/can'thaveanymoreboozeorchocolate moment. Plus, I haven't quite assured myself of any sort of post holiday self-control. (I am the only person I know that could eat a litre of ice cream in -40 C degree weather.) So, hide yo chocolate bars, hide yo pies... for a few more days! I promise a delightful batch of muffins or an amazing cake will come around here soon.
Besides starting off (the second week of...) 2014 on a health kick, I've also been surprisingly... productive?
Typically my day involves a work to play ratio of 1:23. I've almost bumped this up to 5:19, so I'm pretty proud of myself.
This chia pudding involves many good things about those two aforementioned statements...
First, I've been trying to get less dairy/animal products into my life. This means MORE CASHEWS! For some reason cashew milk has always tickled my fancy more than almond milk. On top of that, the pre-made almond milks that I've been able to find in France all have vegetable oil. I'm just not down with drinking oily nut water.
Second, I've started running again. After a 6 month hiatus due to a broken foot (whoopies), I've hit the Parisian streets running! (But actually...) Since I'm a morning runner, breakfast is a pretty big deal. It not only replenishes my body, but prepares me for my work day. This pudding is quick, filling, and super healthy. Plus, chia seeds are the bomb for errybody, but notably vegetarians. (Hello protein, calcium, and iron!) Plus, carob has uber amounts of calcium. High five to your bones!
I prep this pudding the night before, and then when I wake up it's ready for me! If you're using this as a snack or dessert, feel free to make it only 3 to 4 hours ahead of time.
Carob Cashew Chia Seed Pudding - What you need:
- 3 tablespoons chia seeds
- 1 cup cashew milk*
- 1 tablespoon carob powder
- 1/2 teaspoon cinnamon
- 1-2 tablespoons of maple syrup or honey (optional, but recommended)
*Here at BAKECETERA, we consume a lot (I mean a lot) of cashew milk. When I bake and want a thicker milk, I typically use a 1:1 ratio of cashews to water, but when I'm drinking the milk or using it in a smoothie/chia pudding/oatmeal, I typically use a 1:3 ratio of cashews to water, and then I strain the milk using a piece of cheese cloth. If this seems too specific, use your favourite nut milk or store bought almond/soy/cow's milk.
PS: to make cashew milk, simply soak the amount of cashews (1 cup for this recipe) you want for 6-8 hours in water in the fridge. Rinse the cashews and then blend them up with water (3 cups for this recipe)! Strain after for a smooth cashew milk using a piece of cheese cloth.
Carob Cashew Chia Seed Pudding - What you do:
Combine all the ingredients into a jar. Stir once or twice to combine the ingredients, then shake very well. Scrape down the sides and stir everything together once more.
Refrigerate overnight, or for a minimum of 3 hours.
The chia seeds get all soft and gooey and delicious.
Baking soundtrack - Tunes to inspire your inner baker:
I hear this on my favourite NPR radio station all the time, I'm a big fan!
PS! Pretty pictures of the Old Port in Montreal <3.