On Saturday I over-kaled my smoothie. My brother was hanging out at our place, and I was extolling the virtues of a liquid breakfast. As I listed off my healthy eating stats, I got carried away. The moment I lifted off the lid of the blender the strong smell of kale hit me in the face. I almost had to hold my nose to drink it down, but I did manage to polish off a tall glass.
I still love my smoothies, but I thought I should try something new. I’ve been mixing in a tablespoon of chia seeds in them for the past few months, so I went full-on chia making a bowl of cherry chia pudding. The seeds soaked in almond milk, honey and vanilla extract overnight. In the morning I topped my bowl with cherries, kiwi, almonds and toasted coconut.
Cherry Chia Pudding
1/2 cup fresh or frozen cherries (thawed if frozen) plus more for serving
1 cup almond milk
1 teaspoon honey
1/4 teaspoon vanilla extract
1/3 cup chia seeds
Sliced kiwi, chopped almonds and toasted coconut flakes for serving
Combine the cherries, milk, honey and vanilla extract in a blender and mix until smooth. Pour over the chia seeds and whisk together. Let the mixture sit for 5 minutes before whisking again. Transfer to the refrigerator and allow the chia seeds to absorb the liquid overnight.
Top with cherries, kiwi, chopped almonds and coconut flakes before serving,