Goodbye London!Posted: June 29, 2012
Welcome to the last blog post I’ll write as a Londoner…
For the past 4 years, London has been home, specifically Barnes (an absolutely gorgeous little village just a few miles South West of the center of town). I’ve loved my time here – a lot has happened, life has changed dramatically, and I’ve had some amazing experiences. Together with my husband, Phil, I’ve been on travels around the UK and Europe, tasted some phenomenal food, and attended fabulous events. We leave London with some pretty special memories.
One day will stand out though….
While we get adjusted to life in Boston, my blog posts may be sparse. But I am delighted to be able to explore a new city and share these experiences with you. The adventures are only just about to begin…
Thank you for following along at The Particular Kitchen all these years – I hope you’ll stick with me across the pond!
For one last recipe from our kitchen in London, I thought I’d share a super simple, nutritious, delicious breakfast that I’ve been loving during these transitional days. Chia pudding is a magical meal. Simply leave chia seeds to swell in liquid (almond milk is my usual choice) overnight, and you get a fabulous base for all sorts of flavors and textures, making it a perfect and QUICK breakfast.
Chia seeds are rich in omega-3 fatty acids, protein, and fiber – they’re a superstar food, no doubt. It’s important to have a full glass of water with this chia pudding, however, since they soak up so much liquid. While they’re great for healthy digestion, much like flax seeds, they can leave you dehydrated if you’re not properly watered. So make sure you down some pure water after enjoying this breakfast.
I’ve pinned quite a few chia puddings on my Breakfast Inspiration Pinterest board – have a look! And try some out for yourself. While chia seeds can be quite expensive, they last a very long time since you’ll only be having a tablespoon per serving. The texture is a unique one. People liken it to tapioca pudding, jelly, or bubble tea – I think it benefits from the addition of crunchy ingredients to balance this. This would also make a great mid-afternoon snack or whenever you feel you need an energy boost.
Try it out and let me know what you think. This is one of many tasty summer breakfast ideas on my Renewal Detox program by the way! The next one starts July 14th – want to join? Get in touch!
Strawberry Ginger Chia Pudding
Prep Time: 5 mins
Cook Time: 0 mins
Keywords: raw breakfast snack gluten-free sugar-free vegan vegetarian wheat free summer
Ingredients (serves 1)
- 1 tbsp chia seeds
- 1/2 cup almond milk
- 1 tsp maple syrup
- 1 inch fresh ginger, grated OR 1/2 tsp ground ginger
- handful fresh strawberries, hulled & halved
- 1 tsp unsweetened shredded coconut (optional)
The night before, stir your chia seeds, almond milk, maple syrup, and ginger in a bowl and cover with plastic wrap. Place in the fridge overnight.
In the morning, stir well to break up any clumps. The chia seeds should have swelled overnight and absorbed all of the milk. Place the strawberries and coconut on top and eat with a spoon!
Enjoy with a large glass of water 🙂