I want to sincerely thank you for your sweet comments on last week’s post. There were so many wonderful tips and tricks you all use in the kitchen for meal prepping (many I am jotting down to do now myself), and a handful of heartfelt compliments that just made my week. I try to get to each comment with a response and will be working my way through the list in that post soon, its one of my favorite things to do. You all are too kind for stopping by here each week and leaving notes! It is all I can hope for, to create content worthy of your reading with an approachable environment where you feel comfortable chatting with me (and one another). I love it so much I started yet another series this past Saturday on the blog, check it out here if it sneaked by you.
This week I get to share a long-term project of mine with you, a chia pudding I can stand behind. A few months back I was visiting my parents in Phoenix and my mom said, “I really want to try to make chia pudding!” and I responded, “Ewe, no, you don’t. Its flavorless and unsatisfying.” From that moment on I realized I had given myself a challenge. To create a chia pudding that not only tasted incredible, but would actually fill me up for more than five minutes. Other than for the sake of the challenge, I deep down really wanted to love this creation. Chia seeds are fantastic health-wise, and I love chocking them in everything else I eat – so why not in pudding form? I’m really excited to say I found a combination that knocked my socks off. Like, I woke up and made myself eat this recipe here for the first time (doubting it still) only to get way too excited about the fact I just loved chia pudding. I did. I do! And there is no need to be hungry after, or see it as a diet food. Sure its healthy, but its also delicious and packed with fuel to get me through my long distance runs in the morning. And if it can fuel one of my runs, its “made it” in my book. One of the ingredients in the pudding I am super jazzed about is the ground vanilla by Lafaza. I speak about it more below, but lets chat about the company who sent it to me here first. Packaged in the cutest little basket that was filled with goodies from all around the world. GlobeIn was started by people seeing a need in remote, rural areas of third world countries. There were artisans creating beautiful goods, without the market to successfully make a living. So GlobeIn was created to bring people to the artisan. By placing bulk orders from the amazing makers they have discovered (and are still discovering) around the world, it gives them a steady income that is predictable and reliable. Here in America we can order the goods from GlobeIn, or even better, sign up for their artisan baskets! They put together a different assortment of special items each month and send them to you in a hand woven basket (made by their “weaving collective” in Oaxaca, Mexico – more talented makers employed thanks to GlobeIn). The baskets have little themes to go along with each monthly curation, such as kitchen, picnic, and cozy. Really neat people doing a neat thing for others around the globe. I dig.
ABOUT LAFAZA VANILLA
This vanilla is something truly special. The company was started by a small group of Americans, two of the founders being Peace Corps Returnees after living on small vanilla bean farms in Madagascar, and the others having spent time side by side with the farmers as well. They partnered with independent families who held small portions of the land, cultivating some of the highest quality vanilla beans in the world. Many of these farmers had been working the land for generations, practicing agro-forestry – which gives back to the rainforest and helps keep their land (and the surrounding) healthy. The group over at Lafaza pays a premium price for the vanilla cultivated (which is beneficial to the farmers), as well as secures the sustainable practices that preserve both the forests and the rare animal species that call the island home.
ABOUT THE RECIPE
This is the chia pudding of my dreams. I’ve literally been dreaming about it. After several failed attempts to enjoy chia pudding I knew I had to find a combination I loved. The key here is a rich and creamy milk. Filled with ingredients like banana and cashew butter to give the meal some heft, and my favorite superfood powders for added nutrients and an energy boost. The two powders I include here are maca and lucuma. Maca has a malty, sweet taste that almost mimics peanut butter in the slightest. And lucuma brings a mellow sweet and caramel-y flavor to the mix. Both of these are energy boosters that will help get you going as well as give you great endurance throughout the day. If you don’t have these on hand you can leave them out and the pudding will still be fantastic – but if you can add them, it will be a real treat. The ground vanilla gives the pudding an extra layer of sweetness, really making it taste something special. And using either a plain almond milk or soy will make this pudding oh-so-creamy and delicious. Pop it in the fridge at night, and wake up to the magic for breakfast. I’m currently obsessed with stirring in large amounts of frozen raspberries into my jar in the morning. Its the closest I can get to my beloved summer flavors, and they are the perfect little pieces of sweet, bright tang to go with the smooth and creamy pudding. I hope you give this recipe a try and fall in love with this breakfast treat with me.
This post was sponsored by GlobeIn. All words and opinions are my own. I truly believe this is a wonderful company. Thank you for helping keep Faring Well running by supporting it’s sponsors! – xo
CREAMY, DREAMY CHIA PUDDING
Makes 1 serving, multiply as needed.
2 tablespoons chia seeds
1 small, ripe banana (or half of a large)
1 tablespoon cashew butter
1 teaspoon maca powder
1 teaspoon lucuma powder
1/2 teaspoon Lafaza ground vanilla (or 1 teaspoon vanilla extract)
1 cup plain, unsweetened plant milk (I use almond or soy)
frozen raspberries + mango slices
Place the chia seeds in a 16 ounce glass jar and set aside. Combine the remaining ingredients in a blender (or small bowl if using an immersion blender) and puree until smooth. Add the milk mixture to the jar of chia seeds and stir well. Set aside on the counter for 10 minutes, then give another stir to make sure the chia seeds haven’t clumped together. Seal the jar tight and place in the refrigerator to set overnight. In the morning, give the thickened chia pudding a quick stir and top with your favorite fresh or frozen fruit. Frozen raspberries are my topping of choice right now, I recommend giving them a try.
This jar, when sealed tightly and packed to the top of the jar, will last for 3 days in the fridge. I ate one the other day that had been in there for 5 days and it was still totally stellar, but 3 is probably a safer bet. Happy breakfasting!
SHOP GLOBEIN’S ARTISAN BOXES >>
Use the discount code FARINGWELL for $10 off your first month when you purchase a subscription.