This is the perfect brain-food bowl. Lately, I’ve been really into learning about what kinds of plant foods nourish our brains, and it’s super interesting! It turns out that walnuts, avocado, and chia seeds are some of the more powerful brain foods on the planet and these are some ingredients that I use all the time! So I wanted to come up with something that uses them all that you can have for breakfast so that you get a nice boost of healthy brain food first thing in the morning.
Walnuts, chia seeds, and avocado are all rich in fats. Walnuts and chia seeds in particular contain healthy omega-3s, which are the essential building blocks for the brain and important for learning and memory. Chia and amaranth (which I use to top this pudding with) are also high in protein, which gives this dish an extra nutritional kick.
Not only is this avocado chia pudding healthy, but it’s also delicious! Top it with granola, toasted coconut, seeds, or nuts of your choice. It’s made to be prepared in advance so that it’s ready to go the next morning. The best thing? It only takes 5 minutes to put together.
You’ll only need a high-speed blender, a large bowl, and a whisk for this recipe.
You can eat this dish for breakfast, dessert, or even just for a high-powered snack that will keep you going throughout the day until your next meal.
520ml almond milk or any other kind of plant-based milk (if using coconut, use only 360ml)
280g avocado pulp (about 1 avocado)
22ml extra-virgin olive oil
10ml vanilla extract
40ml freshly-squeezed lemon juice
2 pinches sea salt
100ml maple syrup
60g chia seeds
toasted walnuts
toasted sesame seeds
puffed amaranth
maple syrup
Add all ingredients to a high-speed blender and blend on high until smooth.
Transfer the mixture into a large bowl and whisk in chia seeds. Transfer pudding to a jar, cover, and place in the fridge to set overnight (about 8 hours). When ready to serve, place pudding in serving bowls and top with amaranth, toasted walnuts, toasted sesame seeds, and an extra drizzle of maple syrup. Store in an air-tight glass container in the fridge for up to 3 days.
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