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I love experimenting with chia seeds – you probably have seen my all-time popular chia oat pitaya super-bowl and the very easy to make berry tahini chia pudding. In the spirit of fall, I created this pumpkin chia pudding with persimmon, and was lucky to indulge it on one of the last warm days in Central Park with in the company of Elise, founder of Kale & Chocolate, and her brother, famous yoga photographer Robert Sturman (and yes, we ended up doing an impromptu photo shoot, capturing the day I graduated from Strala NYC yoga training with Tara Stiles!)
As I’ve previously written, tiny black and white chia seeds are the richest plant-based source of Omega-3 fatty acids, which are essential for keeping you heart healthy. On top of that, they provide dietary fiber, protein and antioxidants. The fun thing about chia seeds is that even though their gel-like texture makes a statement, they have no flavor, so you can make your chia pudding taste how you wish.
Here’s your new favorite healthy (and easy!) fall breakfast!
Ingredients: (makes 3 servings)
- 1/3 cup chia seeds
- 1.5 cups coconut milk (boxed or canned if you like thicker consistency)
- 1 persimmon, chopped
- 1/2 cup pumpkin puree
- 1 handful walnuts, chopped
- 1 tbs. Organic Burst maca
- 1 tbs. pumpkin pie spice
- 4 tbs. honey or brown rice syrup
- Optional: 1 tbs. Sunbiotics probiotic powder
- Optional: chopped coconut meat, handful
Directions: mix everything well in a large glass jar, let sit on the counter for 20 minutes. Stir well again, and put in the fridge overnight. When you wake up, the chia seeds will have expanded and the breakfast will be ready!
Toppings: pomegranate, persimmon, pumpkin seeds.
Want the Breakfast Criminals heart bowl? You’ll be able to snag one on Amazon.com starting Oct. 31!
