Our lives can be hectic, and sometimes having a nutritious breakfast can be a bit of a struggle. Eating a good breakfast sets up our metabolism, blood sugar, energy and mood for that day, so its worth paying attention to what you put in your body first thing. Along with smoothies, chia pudding is my go-to for breakfast when I know I have a busy day ahead. I can throw a chia pud together in 5 minutes, leave it in the fridge overnight and grab it in my way out in the morning. Always try to take a moment to sit quietly, away from your work if possible, chew thoroughly and eat your meals mindfully to engage the parasympethetic nervous system (rest and digest system) to optimise digestion.

Chia seeds form a mucilaginous gel when soaked, which is incredibly soothing to the digestive tract. They are also high in magnesium, calcium, fibre and iron. These little seeds are also one of the highest known plant sources of omega-3 and omega-6.

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This recipe calls for almond milk. Follow the steps below to make your own or use an off the shelf variety. If you don’t have almonds you can substitute basically any nut or seed you have on hand.

Nut Milk 

Makes 1L

1. add 1c nuts of choice and 4c water to a blender

2. blend on high until creamy and white

3. strain and store in the refrigerator for up to 4 days


Need more info? Watch this video by Sarah Britton from My New Roots.


Chia Pudding

Serves 2 – 4

What you need

6 tbs chia

2 c almond milk

2 packets of stevia (or 6 drops) or sweetener of choice to taste

1 vanilla bean (seeds only)

What to do

Put all ingredients in a bowl and stir immediately. Sit for 30 minutes whisking with a fork every 5 – 10 minutes to make sure there are no clumps of chia seeds. Your chia pudding is now ready! Serve immediately, or keep in the fridge for a couple of days as a quick easy breakfast or snack.

Orange Cardamon Stewed Rhubarb

What you need

1 bunch rhubarb

1 orange (zest and juice)

¼ c water

pinch of cardamom (optional)

What to do

Chop the rhubarb into inch long pieces, discarding the leaves, and place in a pot. Add the zest and juice of the orange, cardamom, and water and turn the heat on low. Leave for 10 minutes to gently stew. Remove from the heat and leave to cool.

To assemble: place a serving of chia pudding in a glass (or in a jar if you are travelling) with a scoop of rhubarb on top. Sprinkle over some chopped up almond and your gorgeous breakfast is served.

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