Matcha Chia Pudding

So it's no secret that I love chia puddings! I have a few up on the blog and I'm experimenting with new recipes ALL the time.  My kids get tired of my experiment sometimes and my hubby too. Oops! They often wish I'd make the same recipe a few times. Because let me tell ya, not all of my concoctions are a success. But we've gotta eat em anyway! The recipe for today includes some of my favourite ingredients.  Not kidding, I love the combination of all of these simple ingredients that come together so well. As I've said in previous posts, I love chia seeds. Love their texture as well as nutritional profile.

Very quickly, I'll share once again why I find them to be such a great addition to our diets. Chia seeds are one of the highest plant sources of heart healthy omega 3 fatty acids. They are also a fibre powerhouse, that’s why they're included in every smoothie I throw together. 30 grams (3 tablespoons) provide 11 grams of fibre, plus vitamins and minerals!!! 11 grams is a really great amount amount of fibre to have right at breakfast. The minimum amount of fibre we should be getting in our diet is 25g for women and approx. 40g for men. Most North Americans aren't even close to getting that amount.  And these are minimum recommendations!  I try to get my clients have a lot more than that as there are many benefits to having both soluble and insoluble fibre in our diets. By having a fair amount of fibre at breakfast is a great idea. It helps to stabilize blood sugar, keeps us full for a longer period of time and helps keep us regular.

Chia seeds contain both soluble (15%) and insoluble (85%) fibre.  Soluble fibre attracts water and turns to gel during digestion which in turn slows digestion. It has been studied to help lower cholesterol and control blood glucose levels. Insoluble fibre is also important and is the type of fibre that helps keep us regular and feeds our friendly gut bacteria (think prebiotics!).  So having both in your diet is critical.

For the recipe you'll need to soak cashews overnight or a couple of hours in the fridge.  If you haven't preplanned and you'd like to make this right away, soak the cashews for 20 min in hot water.   Discard the soaking water, rinse the cashews and use in recipe. Place all ingredients outside of the chia seeds in a blender and blend until smooth. I like to stir in the chia seeds after placing the mixture in a jar as I really enjoy the texture of chia seeds.  However I know some people who don't enjoy the texture and in that case, the chia seeds can be blended with the rest of the ingredients. Place in fridge overnight or a minimum of 2 hours and enjoy!

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Matcha Chia Pudding

Yield: 1

Author: Lara

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

This is a low carb chia pudding that can be served for breakfast or a snack

Ingredients

• 1/4 cup of cashews
• 1 cup of water
• 1 tbsp coconut cream
• 1 tbsp monk fruit sweetener
• 3 tbsp chia seeds
• 1/2 tsp matcha powder
• handful of spinach (optional)

Instructions

1. Measure cashews and place in water to soak a minimum of 2 hours or overnight in the fridge. Alternatively, soak for 20 minutes in hot water. Discard the soaking water, rinse and use in recipe.
2. Place all ingredients outside of the chia seeds in a blender and blend until smooth.
3. Place in a sealable jar and stir in the chia seeds.
4. Place in fridge overnight or a minimum of 2 hours.

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