This is delicious and quite filling for breakfast. Chia seed is an ancient Peruvian ‘endurance seed’ that the Aztecs used to eat to sustain their long days working in the fields. When combined with a liquid (water or a milk), the seed absorbs the liquid and expands into a gel-like ball. The seed provides hydration because your body retains the liquid absorbed from the seed. Cashew milk is actually quite simple to make and is best if you soak the nuts overnight. If you forget to do that or are making this on the go, its no big deal.
- 1 cup cashew milk
- 1/3 cup chia
- 2-3 dates
- agave, to taste
- 1/2 tsp vanilla
For the cashew milk: Soak 1 part cashews in water overnight. Next, in a food processor, blender or Vitamix, combine the soaked cashews with 2 parts water, agave and vanilla until blended and smooth. It should look white like a milk.
Next, add the chia and dates. Blend until smooth. Slowly (it will take about 5 minutes or so), the liquid will begin to absorb and a pudding will form.