Chia Pudding
activated almond milk, slippery seeds, and bee pollen delight
Some recipes require precision, technique, patience. Others simply ask us to trust in time. Chia pudding is one of them—a quiet transformation that happens overnight, seeds swelling, thickening, becoming. It’s a testament to simplicity, to nourishment that asks little of us yet gives so much in return.
Ingredients (serves 2-3)
1 ½ cups activated almond milk (see below)
¼ cup chia seeds
1 tbsp maple syrup or raw honey
½ tsp vanilla extract
A pinch of sea salt
Bee pollen, to garnish
Optional toppings: fresh berries, coconut flakes, hemp seeds
Method
Make activated almond milk: presoak 1 part almonds with 3 parts filtered water with a pinch of sea salt. Blend vigourously, then strain with a nut milk bag or cheesecloth.
In a jar or bowl, whisk together the activated almond milk, chia seeds, maple syrup, vanilla, and sea salt. Stir continuously for a few minutes to prevent clumping. Let it sit for 5 minutes, then stir again to evenly distribute the chia seeds.
Let is set between 10 minutes to overnight. The longer it sits, the thicker it becomes.
Before serving, stir once more and spoon into bowls or glasses. Top with bee pollen and any other additions you like.
Why Bee Pollen?
Bee pollen is nature’s multivitamin, rich in B vitamins, amino acids, and enzymes that support energy and immunity (Szczęsna, 2007). Sprinkle it on gently, and let it be a reminder of the intricate work of the pollinators that sustain our food.
A slow breakfast, an intentional choice. Good for both body and mind.
References
Szczęsna, M. (2007). Bee Pollen: Composition, Properties, and Benefits. Journal of the Science of Food and Agriculture, 87(7), 1075-1084. doi:10.1002/jsfa.2812
