Recipe of the Month – May

BREAKFAST CHIA PUDDING

INGREDIENTS

• 3 cups water
• 12 cashews
• 3 tbsp hemp seeds
• 1 medjool date (or 3 small dates)
• 6 tbsp chia seeds
• 1/2 tsp cinnamon
• pinch sea salt

TOPPINGS (optional)

• fresh fruit
• nuts (walnuts, almonds, pecans, etc.)
• nut butter (sunflower, almond, cashew, etc.)
• coconut butter
• unsweetened coconut

INSTRUCTIONS

• Add 1 cup of water, hemp seeds, cashews and dates to a blender. Blend on high speed for 2-3 minutes, until a smooth milk is made.
• Add 2 more cups of water, chia seeds, cinnamon and sea salt, and pulse until combined, leaving chia seeds whole.
• Refrigerate for at least 1 hour. (Keeps well in fridge for 3-4 days.)
• Top with fresh fruit, nuts, coconut, nut butters or coconut butter.

TIP FROM THE AUTHOR: Some readers have found that using this recipe exactly as written results in a runny pudding. I have retested this recipe, and found it to work perfectly for me. My best suggestion is to start with 1/2 cup less water, and after an hour, stir your pudding to see if it’s the right consistency. Add more water if you’d like to thin it out.