Spring is on the way, and while many of us are still craving hearty, filling breakfasts to get us through cold mornings, soon enough, we’ll probably feel more pulled towards sweeter, lighter foods that better compliment the season. When recently scouring the internet for hearty spring breakfasts, we came across this awesome recipe from Carolyn’s Pantry, which seemed like the perfect fit for the upcoming transition into warmer weather.
Most all of us enjoy a big bowl of hot oatmeal, especially in the dead of winter, but not many of you have probably tried the quicker, fully raw and nutritionally superior version of morning porridge using…chia seeds!
Chia pudding is easy to prepare, super nutritious, and most importantly, will get you out the door on time every morning. It’s loaded with Omega 3’s, contains a healthy chunk of your daily recommended value of fiber, and comes bundled with a number of other key vitamins and minerals like calcium, magnesium, phosphorous and manganese. And, as some of you know, chia seeds expand to many times their original size, and so a little bit goes a long way.
Legend has it that Aztec warriors and Native American tribes relied heavily on the use of chia seeds for the strength and endurance they provide, especially when traveling long distances and when going into battle. They’re lightweight, easy to transport, and very easily consumed. Even today, chia seeds are often cited as a key component in the diet of many endurance athletes and plant-based body builders.
To compliment the chia seeds, Carolyn added matcha green tea, which has been used in Japan for more than a thousand years, and is a really great alternative for those who are looking to kick their reliance on morning coffee. It’s moderate level of caffeine is generally well-tolerated by the body, it’s chock-full of antioxidants, it boosts the immune system and has a unique effect in the world of caffeinated teas; regular users have described it as nothing less than euphoric.
Give it a try and let us know what you think!
I really hope you enjoy our Matcha Chia Pudding recipe, excerpted from Carolyn’s Pantry and perfect for anyone who doesn’t have the time to cook in the morning but still needs a healthy, filling, high-energy breakfast to get them out the door. Check out more of Carolyn’s awesome recipes here.
Matcha Chia Pudding
Makes: 1 large serving
This is a great recipe for use during the work-week, as it’s both quick to put together, super-energizing and filling, and can easily serve as a substitute for your everyday winter oatmeal.
To add to the base recipe, feel free to serve chia pudding with your favorite toppings, such as fresh berries, sliced bananas, slivered almonds or any of the additional ingredients listed below.
Note: If you’re really pressed for time in the morning, you can soak your chia seeds the night before, which makes putting this recipe together completely possible in just a few minutes.
1 tablespoon plus 2 teaspoons unrefined coconut oil
1¼ teaspoons sea salt, plus more to taste
Fresh-cracked black pepper
Pinch of fresh-ground nutmeg
3 large leaves kale, chopped into small pieces
One 9-ounce (255 g) package gluten-free lasagna noodles
2½ cups (340 g) cashews, soaked 4 to 6 hours, drained, and rinsed
1½ cups (360 ml) water
½ cup (65 g) pine nuts, toasted
3 teaspoons fresh lemon juice
5 to 6 sage leaves
1½ pounds (680 g) cremini mushrooms, sliced
2 large shallots, sliced or diced (about 1 cup/80 g)
1 tablespoon Sucanat or coconut palm sugar
2 to 3 tablespoons dry white wine (optional)
1 batch Maudie’s Tomato Sauce, or two 24-ounce (680 g) jars pasta sauce
Preheat the oven to 375°F (190°C). In a food processor, pulse together the almonds, pecans, 1 teaspoon of the oil, ¼ teaspoon of the salt, a few grinds of pepper, and the nutmeg until dusty. Add the kale and pulse 3 times.
Prepare the noodles according to the box instructions—layer them in rows on sheets of parchment to keep the noodles from sticking to each other.
Make a cashew cream sauce by blending the cashews, water, pine nuts, lemon juice, 2 teaspoons of the oil, 1 teaspoon of the salt, and the sage until smooth; set aside.
Place the remaining 2 teaspoons oil, the mushrooms, shallots, Sucanat, and a pinch of salt in a skillet heated to medium. Stir occasionally for 7 to 10 minutes, until they caramelize and brown. Add the wine (if using), stir for 2 more minutes or until it cooks off, and remove from the heat.
Add 3 spoonfuls of tomato sauce into a lasagna pan; spread it around and top with noodles side by side. Spread a few spoonfuls of tomato sauce and cashew cream sauce over the noodles. Sprinkle with the mushrooms, season the layer with a pinch of salt and fresh pepper, then top with another layer of noodles. Repeat these steps, seasoning each layer with a pinch of salt and pepper, until all the noodles, sauces, and mushrooms are used. Sprinkle with the almond-pecan-kale topping, cover with parchment, and bake for 20 minutes. Remove the parchment and bake 20 more minutes until bubbling.
Matt Jager is a wellness activist, yogi and co-founder of True Wellth. His life mission is to transform the healthcare and food system in this country, so that every single person has access to the tools and support they need to look and feel their best, control their health, own their happiness and revolutionize their well-being.
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