This week seems to have been a pretty busy one. I’m not one for filling my diary with dinners, social events and brunches all day, every day. I don’t think I could call myself a social butterfly. I like to have at least 3 days a week, event free, just to know I can come back to the boat and relax. To come home and try out a new recipe, I like to have time to create in the kitchen and not feel rushed. Some days, I just like to flop down on our (albeit rather uncomfortable) sofa, put my feet up and CHILL. But not this week, it’s been crammed full with socialising, days to vintage markets by the seaside, and visiting friends who’ve had a new baby! It’s been great, but also exhausting. I used to hate being on my own, I feared the loneliness, the quiet. Now I embrace it.
I’m not used to this lifestyle, I’ve got an old soul and don’t like the fast-paced life. This morning I took myself out for a run in the sunshine, nice and early, before the Saturday crowds rose. Once back at the boat, I sat with my tea and completely zoned out for a good hour. It was like magic. Like readjusting that internal pendulum, to get it swinging back to your beat.
Chia seeds are so versatile, and have been getting more and more popular over the last few years. They are packed to the brim with nutrients, full of fibre and protein, and those amazing vitamins like potassium, zinc and vitamins B1, B2 and B3. What more could you want from a tiny little seed?
This Chocolate Chia seed pudding is such a great all-rounder. It’s creamy and decadent, but completely guilt free. Have it for breakfast, pudding, or keep a few pots in the fridge for a quick afternoon snack. It takes about 30 seconds to make, make it the night before and it’ll be good to go for breakfast the next day!
Chocolate Chia Pudding (v) (gf)
Makes 2-4 servings
160g (½ cup) chia seeds
650ml hazelnut milk (any milk would work)
4 tablespoons raw cacao powder
Optional toppings: Cacao nibs / goji berries / maple syrup / coconut yoghurt / chilli flakes
In a bowl, combine the seeds, milk and cacao powder. Whisk or mix really well, until fully combined.
Leave in an airtight container, in the fridge, overnight or for at least 4 hours.
Layer the banana at the bottom of a jar, pour the pudding on top and enjoy.
Don’t forget you can follow me on instagram – tag #roughmeasures so I can see all your creations!