It’s been so hot this summer in NYC, and my appetite decreased. I've been craving fresh cooling foods.
Almond chia pudding is one of my favorite foods in summer. I can have it for breakfast, lunch or even for dinner. It's very nutritious and easy to make.
I used to top it with all kinds of fruits and didn't seem to have any digestive problems. However after reading about Ayurvedic cooking I started reducing it just to berries. Also I stopped eating food directly from the fridge and started eating it just slightly chilled and it was refreshing enough.
1 cup vanilla-flavored unsweetened coconut milk
1 cup vanilla-flavored (or plain) vegan yogurt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
¼ cup chia seeds
a handful various berries
½ peach or any other fruit (thin sliced)
¼ cup crushed roasted pistachios
- In a medium bowl, gently whisk the coconut milk, vegan yogurt, 2 tablespoons maple syrup, vanilla extract until just blended.
- Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled.
- Let rest covered in the fridge overnight or at least 3-5 hours until it's achieved a pudding-like consistency.
- Serve with berries, fruits and pistachios.