This recipe is perfect for days (summer or not) when you’re craving a creamy, healthy and easy breakfast or snack. It only takes about 5 minutes to whip up. I like to make it at night and enjoy for breakfast.
Since I’ve discovered hemp hearts a few months ago, I’ve been adding them to everything and I discovered they make a great topping for chia seed pudding. They add a mild nutty flavor, and hemp seeds are an excellent source of essential amino acids – something uncommon for plant protein sources. Two tablespoons contains about 6 grams of fat, 2 grams of fiber, and 5 grams of protein. I prefer the manitoba brand.
As for chia seeds, they’ve earned their reputation as a trendy superfood partly because of their impressive nutritional profile. They contain 5 grams of fiber per tablespoon and the essential omega 3 fat – ALA.
The chia seed pudding texture can be a little odd if you aren’t used to it. But I’m a weird-food-texture-phobe (yep, that’s a thing) and I enjoy it so hope you will too!
Serves 1, can easily double or triple recipe. Generally I like 3 tbsp of chia seeds to 1 cup milk.
*This version is vegan but you could easily switch out the almond milk for cow’s milk.
PS: We were not compensated in any way by Manitoba hemp hearts for this post; we’re simply big fans.
Philadelphia residents will not only vote on who will be the next district attorney, but…
Catch up on the latest sustainability news: Transit advocates demand better SEPTA funding. On Tuesday…
Part Two of Every Voice, Every Vote research revealed that Philly takes pride in community…
The Green Building United Groundbreaker Awards celebrated local innovative projects using passive house, LEED and…
How Penn Treaty Park got its name may be legend, but the community’s commitment to…
Catch up on the latest sustainability news: Fall Nature Challenge starts. The Academy of Natural…