I’m sorry I’m not very active here ATM but I’m just too busy when I’m out on the ship.
As promised, I’ll here share my favourite chia puddings.
The best thing about chia puddings is that they require no time in the morning, provided that you have prepared the base the evening before, and are therefor the best breakfast ever when in a hurry. Apart from that its also delicious and filling. A win, win, win! 😉
So here we go, and you, don’t be afraid to experiment with these recipes and add whatever you fancy. It can’t go that wrong, I promise.

Plain almond chia
2 tbsp chia seeds
200ml almond mylk (I always make my own but store bought is ok to, just not as good)
Pinch of vanilla bean
Mix the chia, vanilla and mylk using a fork or small beater, leave for a minute or two and mix again. This is to prevent the seeds to become lumps and sink to the bottom. Set in fridge overnight (or at lest 1 hour if you’re in a hurry)

This chia you can decorate and flavour with whatever you like; cacao, blueberries, maca, pomegranate, nut butters, carob, fresh fruit, nuts, seeds, mulberries – you get the point, right?
A weekend fave of mine is adding 1-2 tbsp of cacao and 1 tbsp maple syrup to the chia and then top it with peanut butter and fresh berries.

My all time favourite chia:
coconut, cardamon & mango
2 tbsp chia seeds
200ml of coconut mylk (image my own but once again, you can use store bought)
Pinch of vanilla bean
Freshly ground cardamon (I have a pepper mill for only cardamon, priceless!!!)
1 very ripe mango, cut in small cubes

Mix the chia with the coconut mylk and the vanilla, using a fork or a small beater. Leave for a minute, then mix again. Let set in the fridge over night. If the pudding feels to thick in the morning, just add some more mylk or water if you want it “lighter”.
Layer the chia with the mango and add a lot of ground cardamon, decorate with fresh mint.

Warmest wishes for a beautiful weekend lovelies!❤