Chia pudding is an easy make-ahead, grab-and-go breakfast staple at our house. It is nutritious, delicious and versatile, and can literally be thrown together in minutes the night before.
Chia seeds have a mild nutty taste and are extremely nutrient-dense. They are rich in fibre, minerals, protein, antioxidants, and healthy fats.
In fact, a 2 Tbsp serving of chia seeds contains approximately 4 grams of protein, 9 grams of fat, and 12 grams of carbohydrate, of which 11 grams are actually fibre!
Let's Boost this Baby
Here I have made my chia pudding wonderfully creamy and satisfying by using coconut milk and collagen peptides for extra healthy fat and protein. It has also been amped-up a couple notches thanks to antioxidant-rich matcha and chlorella powders.
In the Mood for Matcha
Matcha is made by grinding high quality nutrient-rich green tea leaves into a fine powder. It has a beautiful green colour and a unique, complex taste, with a balance of naturally sweet, malty, bitter and earthy vegetal notes. It is packed with anti-inflammatory, detoxifying, disease-fighting phytochemicals including the subgroup of antioxidants called catechins. One particular catechin, EGCg, is widely recognized for its anti-cancer properties. Matcha is also used to induce a sense of calm while simultaneously boosting energy, concentration, memory and metabolism.
What is Chlorella?
Chlorella is a blue-green freshwater algae that has been ranked among the healthiest foods on the planet. Research suggests that it can boost energy and metabolism; support the immune system and liver detoxification; improve skin, oral, gastrointestinal and cardiovascular health; and reduce the risk of certain cancers.
Matcha Superfood Chia Pudding Recipe
Ingredients for 3 servings:
1 1/4 cups unsweetened cashew or other non-dairy milk (I like to use my Almond Cow to make homemade plant-based milk)
1 cup canned organic full-fat coconut milk
3 Tbsp Organika Health Enhanced Collagen Vitality with matcha (see note below)
1/2 to 1 tsp chlorella powder, adjusted to taste
1 tsp pure vanilla extract
Lakanto monkfruit, raw honey (nonvegan), pure maple syrup, or stevia, adjusted to taste
6 Tbsp white chia seeds
optional toppings: fruit, nuts/seeds, cacao nibs, coconut chips
Note: Here I used collagen with added matcha. Another option is to use plain collagen or Nuzest Clean Lean plain or vanilla vegan protein powder and add 1 to 3 tsp high-grade matcha powder, adjusted to taste.
Put cashew milk, coconut milk, collagen (or protein powder plus matcha), chlorella, and vanilla into a bowl or blender container and whisk or blend on high until well-mixed. Sweeten to taste.
Add chia seeds and whisk or pulse-blend until just combined.
Pour into bowl or single-serving mason jars and cover or seal tightly.
Let sit for 10 minutes, then whisk or shake well and put in the fridge overnight.
In the morning, stir, add toppings, serve, and enjoy! Here I added wild blueberries, pistachios, cacao nibs, and Rawcology Matcha Latte coconut chips.
Matcha Superfood Chia Pudding can be stored in an airtight container in the fridge for 4 to 5 days.