Recipe: Banana Chia Seed Pudding

One of my favourite things about writing Peace Love Kale is getting to connect with others who are equally as passionate about eating and living well as I am. I absolutely love swapping recipes and discovering new worlds of deliciousness! The highlight of my week was when some of my friends started snapping photos of their meals to send my way, sending me sweet little messages to tell me what kind of juice they made, or how many bananas they ate today — I loved it! I can't tell you how much these moments inspire me to keep writing and keep living a vibrant life, so—thank you! 

Chia seed pudding is deliciously light and endlessly versatile. Most vegan chia pudding recipes call for almond or soy milk as the base. While vegan, store-bought almond milk is not technically raw due to its high pasteurization temperature. I haven't ventured down 'home-made almond milk' lane yet, so instead I tried to find a simple alternative. The solution was banana milk! 

Banana Chia Seed Pudding

Here's What You'll Need:

  • 1 banana
  • 1 cup filtered water
  • 1/3 cup chia seeds

Place banana and water into blender and blend until a milky consistency is achieved. Add chia seeds and blend at slowest speed until thoroughly mixed.

Pour into an airtight container (mason jars work great) and leave in the refrigerator overnight. Stir after 30 minutes if chia seeds have settled. 

Top with mango, berries, or any fruit that strikes your fancy, and dig in! 

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