Chia Bowls

I love these chia bowls for breakfast, lunch, dinner, or a snack. Chia seeds are loaded with protein, Omega 3 fats, and fiber. They plump up in liquid which makes these recipes like a pudding but without the cooking. I make either the cinnamon version or the chocolate version and add whatever fresh or frozen fruit I have on hand that sounds good.

But first, I make my own almond milk in my high-speed blender. You can also purchase almond milk or substitute a different non-dairy milk. To make the almond milk, soak ¼ cup raw almonds overnight (or for several hours); drain and rinse. Blend the almonds with 1 cup of water and 1 – 2 Medjool dates to create the milk.

Chocolate Chia Porridge
Ingredients:
12 ounces almond milk
1 Tablespoon cacao powder
1 Tablespoon raw honey or agave nectar
½ teaspoon ground coriander
1/3 cup chia seeds

Instructions:
Blend the milk, cacao powder, sweetener, and coriander until combined. Add the chia seeds and blend a couple of seconds until mixed. Pour into a bowl and refrigerate. The mixture will thicken in about 15 minutes. Top servings with nuts, seeds, and fruits.

Cinnamon Chia Porridge
Ingredients:
12 ounces almond milk
½ Tablespoon raw honey or agave nectar
1 heaping teaspoon cinnamon
½ teaspoon ground coriander
¼ teaspoon ground ginger
1/3 cup chia seeds

Instructions:
Blend the milk, sweetener, and spices until combined. Add the chia seeds and blend a couple of seconds until mixed. Pour into a bowl, cover, and refrigerate. The mixture will thicken in about 15 minutes. Top servings with nuts, seeds, and fruits.

 

Below are serving ideas.

LEARN TO EAT LOCAL

Cinnamon Chia Bowl with Michigan Apples and Walnuts

Cinnamon Chia Bowl with Michigan Strawberries

Chocolate Chia Bowl with Mixed Michigan Berries

Chocolate Chia Bowl with Michigan frozen Cherries and Coconut

Chocolate Chia Bowl with MI frozen Cherries and Coconut

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