A change from porridge oats or bran flakes for breakfast. Chia seeds were first introduced to me by @hayleysholistickitchen while on yoga retreat in 2015 and thereafter became a breakfast staple during my career chapter in London when my schedule was full, intense, physical & my gut often anxious in early mornings when I cycled to work in busy city traffic.When I made this recipe on a visit home in Ireland, my Mama wondered what the “frogspawn” in the fridge was! 

RECIPE

INGREDIENTS: 

• 3 cups fresh raspberries
• 3 cups distilled water
• 1 cup unsweetened almond milk
• ½ cup whole chia seeds
• ½ cup almonds (soaked)
• 1 x tblsp agave nectar
• 1 x teasp coconut oil

METHOD:

• Set aside chia seeds
• Blend all other ingredients in a blender until smooth
• Whisk in chia seeds by hand
• Cover and leave in the fridge overnight
• Whisk again in the morning to refresh and eliminate any clumps

Serve with any combination of fresh berries, sliced banana, toasted nuts/seeds, granola/museli topping