A Raw Vegan Breakfast Recipe for the Working People

I am constantly exploring different options for work-day breakfasts. During the week breakfast needs to be simple and delicious, something which can be made ahead of time, nutritious, and keep one satiated until lunch. And yes, a green smoothie fits all of the above requirements, but 365 days a year? Time to mix things up!


Anti-Inflammatory Maple Chia Seed PuddingIMG_20160724_105142

What you’ll need:

Quart size glass jar

Vita-Mix Blender (or other powerful blender)**

3 cups water

⅓ cup hemp heart/ hemp seeds

¾ cup chia seeds

3 tbsp maple syrup

2 tsp turmeric (read the benefits of turmeric here)

2 tsp cinnamon (read the benefits of cinnamon here)

Dash of salt

Optional Toppings:

Granola

Mixed nuts and seeds

Dried fruit

Fresh berries or other fruit

Step-by-step Directions:

Fill the blender with water, cinnamon, turmeric, hemp seeds, maple syrup, and salt. Blend for 1-2 minutes on high. Put the chia seeds into the quart sized jar and pour the liquids into the jar, mixing the contents with a spoon. Place a lid on the jar, sealing it, and place in the refrigerator overnight (3-4 hours minimum). In the morning you will have a thick chia seed pudding ready for whatever toppings you decide to use, making an easy morning breakfast which will keep you satiated until lunch!

*This recipe makes 4 servings.

**If you don’t have a blender, use 3 cups milk alternative (almond, coconut, pistachio, etc), whisk in dry ingredients, and add to the Ball jar with the chia seeds to soak overnight.


Happy Eating!

Published by

Caitlin Hegwood

I create healthy recipes, share natural self-care tips, provide mindfulness practices, offer private and group yoga classes, and health and wellness coaching to my amazing community of wellness seekers. I hope you'll join me on this journey to wellness by subscribing below!

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