Here is a simple and delicious chia pudding from Dr. William Cole’s latest book, “Ketotarian.” See below the recipe for a tip on how to make your own almond milk.
Chia Pudding Breakfast Bowls
Prep: 5 minutes; Chill: 20 minutes; Protein: 11 g; Net carbs: 9 g; Fats: 23 g; Serves two
- ¼ cup unsweetened almond milk
- ¾ cup full-fat coconut milk
- ¼ tsp vanilla extract
- 4 drops liquid stevia
- 2 tbsp chia seeds
- 1 tbsp hemp protein powder
- ½ cup fresh blueberries
- 2 tsp bee pollen
- 2 tbsp hemp seeds
- In a medium bowl, whisk together the almond milk, coconut milk, vanilla, and stevia. Add the chia seeds and hemp protein powder; whisk to combine. Refrigerate for 20 minutes, whisking occasionally to distribute the chia seeds, until the chia seeds have absorbed the liquid and the mixture has thickened.
- Divide the pudding between two bowls. Top with the blueberries, bee pollen, and hemp seeds.
Tip: To make your own almond milk, combine 1½ cups water and 1½ cups raw unsalted almonds in a medium bowl. Cover and let stand 12 to 48 hours (the longer it stands, the richer and creamier the milk will be). Drain the nuts, discarding the liquids. Rinse and drain. In the container of a blender, combine the soaked almonds, three cups water, and ¼ teaspoon salt. Cover and blend on high for two minutes. Line a colander with two layers of cheesecloth and set over a large bowl. Strain the almond mixture through the colander, bringing up the corners of the cheesecloth and gently squeezing to release the liquid. Discard the solids. If desired, stir in one teaspoon of vanilla. Store in the refrigerator for up to one week. Stir before using.