Matcha Green Tea Chia Pudding

Matcha Chia Pudding
Is it just me or is matcha EVERYWHERE lately? I was a little intimidated when I bought my first bag of matcha. With so many types, price points and brands, I really had no idea where to start. My advice to you is to go to a tea speciality store and have them explain their different varieties and choose the variety that suits your taste buds and of course, your wallet. For me, a creamier variety was a priority as I planned to make lots of lattes with it. If baking with matcha is what your after, you might not need a very expensive variety. Knowledge is power. Ask your local speciality shop!

So what is so great about matcha? Well besides for it’s super delicious green tea taste it is loaded with superfood goodness. Unlike other teas, you actually drink the leaf which maximizes nutritional benefits. Matcha helps boost your metabolism and immunity. It gives you an unbelievable slow releasing energy boost and is loaded with antioxidants. With all that said, I hope you love this recipe! I’ll be sharing more matcha tea recipes as I continue to explore this amazing ingredient. Have an amazing weekend!
Matcha Chia PuddingMatcha Chia Pudding

Ingredients

serves 2
• 1/2 cup Pure Leaf Unsweetened Green Tea or steeped green tea of your choice (cold)
• 1/2 cups unsweetened almond milk
• 1/2 tbsp pure maple syrup
• 1 tsp pure vanilla extract (non alcoholic is best)
• 1 tsp matcha powder
• 1/2 tbsp coconut cream
• small pinch salt
• 6 tbsp chia seeds

Directions

1.Blend all ingredients except for the chia seeds in a blender until combined and smooth.

2.Add chia seeds to a large jar or container. Pour blended mixture over the chia seeds and shake well. Place in the refrigerator and try and shake the container at least two more times before leaving it to thicken overnight (or for a minimum of 3-4 hours).

3.After it has thickened, pour into a bowl and top with fresh fruit, nuts and coconut flakes. Enjoy!

Matcha Chia Pudding

Chia Pudding 101

Chia Pudding
Chia seeds are quite similar to flax but requires no grinding to receive all its benefits. These seeds have more omega-3s than salmon and the right amount of omega-6 which helps support heart health and beautiful skin, hair and nails. Chia seeds also have about 11 g of fibre per ounce which will help aid in digestion and staying fuller for longer. Furthermore, per ounce, chia has up to 3 times more calcium than skim milk!

Chia can be enjoyed as a topping on salads, oatmeal and yogurt. It can also be added into baked goods, smoothies or used as an egg substitute for vegans. When added with liquid this seed becomes like a superfood tapioca pudding. In recreating my last chia pudding recipe, I realized that adding that extra tablespoon of oats makes for a creamier result. The recipe given here is my usual base, but I often will change it up with one of the add ins mentioned below. The best part about chia pudding is you can prepare it for the entire week in one day, and change up your toppings daily depending on your mood.
Chia PuddingChia Pudding

Ingredients:

• 3 tbsp chia seeds
• 1 tbsp oats (gluten free if your celiac)
• 1 cup unsweetened vanilla almond milk
• 1 tsp maple syrup, honey or a few drops of stevia (to taste)
• 1/2 tsp pure vanilla extract
• 1/2 tsp cinnamon

Additional Add Ins:

• 1 tsp protein powder
• dates
• matcha tea powder (working on a recipe with this now!Stay tuned…)
• fresh juice
• 1 tsp cacao powder
• mashed banana
• 1 tsp maca powder
• fresh jams and fruit purees

Toppings:

• fresh fruit
• nuts and nut butters (try coating nuts in honey and sea salt!)
homemade cereal
granola
• dates, figs, prunes, goji berries
• maple flakes
• coconut flakes

Directions:

1. Place all of the ingredients in a sealable jar. Shake vigorously. Place in the fridge for 10-15 minutes and then shake the jar vigorously again. Try and do this one more time before leaving it in the fridge overnight. You can have chia pudding within half an hour,however the longer it rests in the fridge the more thick and pudding-like it will be.

2. Remove from the fridge and add toppings of choice.
Chia Pudding

Chocolatey Banana Chia Pudding

Photo 4-10-2014, 8 40 35 AM

Woke up with a bit of a sweet tooth this morning and was craving something rich and delicious. Chocolate has always been a weakness of mine. Since giving up refined sugars my sweet tooth has noticeably diminished. I never thought it would be possible to eat a meal without having something sweet after (I know I’m not alone here). But trust me, anyone who knows me would tell you that I would never say no to a piece of dark chocolate with sea salt. Chocolate can actually be very healthy for you. No, not your Kit Kat or Coffee Crisp (so sorry) but raw unprocessed cacao is loaded with properties that contribute to wellness. Let me reiterate,cacAO NOT cocOA. Sounds the same, but nutritionally are far different. Heres the breakdown:

Cacao

Cacao refers to the raw form of chocolate, including the tree and bean. Raw cacao powder is not roasted, mostly unprocessed, and has no sugar or cocoa butter. Seeds of the cacao tree are roasted and then the shell is removed which produce cacao nibs (quite bitter in flavour but provide a nice crunch if used appropriately). Cacao is a great source of antioxidants which contribute to fighting off cancer and wrinkles (woooot). Chocolate and cocoa also contain a high level of flavonoids, which may have beneficial cardiovascular effects on health.

Cocoa

Once the cacao bean is roasted and essentially transformed (rid of its nutritional value) then does it become the ever so popular cocoa. After it has been roasted it continues its processing as it is ground, and usually mixed with cocoa butter and a sweetner. This same kind of cocoa you find in your Oh Henry bar, or in the cup of cocoa you get at the ski hill. Delicious, yes… nutritional not exactly. The downfall of cocoa is that within the processing (roasting, grinding, mixing) most of the nutritional benefits are eliminated. It definitely won’t kill you to have a little cocoa, but if raw cacao is available to us, why wouldn’t we use it?

This recipe for chocolatey banana chia pudding is soooooo good, and is Clean Eating Goddess approved for breakfast, yes… BREAKFAST! With the addition of all natural organic peanut butter, your kids will believe they are having a bowl of melted reeses pieces for breakfast (best mom/dad ever!). If your child has a peanut allergy, feel free to use a nut/seed butter of your choice. Best part is, its ready in a flash and can be made the night before to grab and go in the morning. Full of nutrients and fibre, this chocolatey banana pudding is the perfect dessert or breakfast. Did I also mention it is gluten, dairy and sugar free.. oh and vegan! Bon appetit readers!

Ingredients:

• 3-4 tbsp chia seeds
• 1 tsp cacao powder
• 3-4 drops stevia or 1 tsp maple syrup
• 1 cup unsweetened chocolate almond milk
• 1 mashed banana
• 1 tbsp peanut butter or nut/seed butter of choice
• 1 tsp hemp seeds
• berries and chopped banana

Directions:

1. Place chia seeds in a bowl or jar with almond milk, stevia and cacao powder. Mix very well and place in the fridge for at least 30 minutes. Stir occasionally. The longer it rests in the fridge the more thick and pudding-like it will be.

2. Remove from the fridge and add fruit, peanut butter and sprinkle with hemp seeds.