This is one of my favourite breakfasts when I want something easy and very filling. The banana chia recipe I found on the lovely Oh She Glows website. It’s left overnight so that the chia seeds can thicken and swell in the banana and almond milk mixture, then half the breakfast is ready for when you get up! I always top mine with berries as they’re nutrient dense power houses and great for slimmers as they are low calorie. You could have anything you fancy on it; raisins, cinnamon, nuts or seeds, the choice is yours. I particularly enjoy the nut crumble and it feels gorgeously decadent
4 tbsp chia seeds
1 Cup almond milk
2 Small ripe bananas – mashed
1/2 tsp vanilla essence
2 pinches cinnamon (optional)
Mash the bananas in a bowl then add the chia seeds. Whisk in the almond milk, vanilla and cinnamon and leave in the fridge overnight.
1 1/4 cups macadamia nuts
1/2 cup brazil nuts
Juice from 1/2 lemon
2 tsp honey
Firstly soak the nuts for 2 hours, this is to mimic nature and make the nuts easier to digest. Typically nuts, grains and seeds will need to survive until proper growing conditions are present. Nature’s defence mechanism to ensure this survival includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds.
Then whiz the nuts up in the blender until they’re chopped.
Add the lemon juice, honey and salt then blend again.
This mixture can be prepared in advance and stored for about 24 hours in the fridge.
When ready to eat your banana chia pudding place the nut crumble on top and Enjoy!