Food! Yup, we’re talking about yumminess today. Ok, so what does this have to do with style?
A lot.
Style is where you find inspiration.
Even if it’s what you eat the first thing in the morning. Or, think about serving as a treat– a topping of chocolate shavings and mint leaves anyone?
It’s the little goodies that make the big picture that much easier.
I have so many exciting and focus driven things on my plate (yes, the pun was intended) in the coming weeks with my One on One Stylist Style Mentoring ladies and producing the C’est Chic Crash Course (you’re going to love how fashionably delicious that is) so I can’t afford to be low on energy.
I’ve been picking up a little chia seed concoction at my local juice bars and thought, why not try it to make it myself?
Big fancy chef’s kitchen and all, for me there’s nothing more simple than a no cooking recipe!
Presentation counts around here so I repurposed the set of my mom’s first champagne glasses to be the luxe container to hold my first Matcha Green Tea Chia Pudding. And, it tastes as good as it looks.
Afterall, what could be more wonderful than super healthy food that’s beyond easy to make, delicious, and oh so pretty to gaze at? Did you know that our perception of how a food looks impacts our enjoyment of it?
Personally, I’m my own little Petrie Dish testing food sensitivities and working on eliminating dairy this week. The consistency of a chia seed pudding is a great way to replace my daily Greek yogurt fix. Check out the WebMD description of chia if you are not familiar with this superfood.
I posted an iPhone photo of my finished pudding on social media the other day and some of you wanted to know how I made it. So, here goes my first recipe…
I’m not big on exactness and prefer everything to taste. The only thing that I do pay attention is the ratio of chia seed to liquid so that the result is more pudding that yogurt-ish. I used the ingredients that I had on hand.
My Matcha Green Tea Chia Pudding Recipe:
- 1/4 cup chia seeds
- 2/3 cup non-sweetened almond milk (coconut milk is said to be good too)
- Couple of teaspoons matcha green tea powder
- Tablespoon of maple syrup
- Pinch of sea salt
- Few squirts of vanilla extract
- Itsy-bitsy hit of fresh lemon juice
Wisk.
Leave in bowl in fridge overnight, or chill for four hours at least. The coldness will create the pudding consistency.
Spoon into champagne glasses, a juice glass, or a pretty cup.
Top with fresh berries (or mango).
Drizzle local honey (good for allergies too) on top.
Fills about 4-6 champagne glasses.
Enjoy!
Do have a favorite Chia Seed recipe? Tell me in the comments below. I’d love to try it.
