It’s not every day that I cook dinner for myself (or “cook” anything, for that matter), but one thing I will never go without is breakfast. Since the simplest things can be satisfying, I almost always prepare breakfast for myself, even if it just means I chop up some fruit.
As of late, though, the summer days have demanded more energy of me, and I’ve been eating sometimes 2 or 3 “breakfasts” before noon. Realizing this has drawn me towards more sustaining sources of energy, and this pudding is a perfect example. I start with a base of cashew cream for some protein, and use omega-rich chia seeds (also known as an excellent source of energy!) to thicken the texture.
Then it dawned on me, since I was making it so often, that perhaps I could use my favorite tea to infuse it with a new flavor. It turned out even more delicious than I suspected! I chose Lavender tea because it is known for its calming properties, perfect for the morning, but really you could use Earl Grey, Oolong, or even Chamomile.
Top the pudding with your favorite fruits and superfoods, or serve it with extra sweetener (like agave) for a dessert option. (Believe me when I say that this is a pudding of all trades. I even made a pumpkin version last Fall!)
Tell me, what is your favorite source of morning energy? List it in the comments below!
With Love and Lavender,
3 cups Raw Cashews, soaked*
2 cups Filtered Water
1/2 cup Chia Seeds
7 dates, pits removed
2 tbsp dried Lavender (food grade)
1 tbsp Lemon Juice
Fruit for Topping*
1. Soak lavender in water in a sealed container overnight. Strain.
2. Blend Lavender tea, cashews, dates and lemon juice until extra smooth. (I use a Vitamix, but if you do not have one you can use a food processor. Just eliminate half the liquid for processing, and whisk it in afterwards in a separate bowl.) Taste to see if it meets your sweetness standards. If not, add additional dates and reblend.
3. Pour mixture into a small mixing bowl, and fold in chia seeds until they are evenly distributed.
4. Cover and refrigerate for 30 minutes, or until thick and ready to serve.
* It is important that you use 3 cups of cashews that have already been soaked, verses soaking 3 cups of dried cashews. For your shopping list, you'll only need about 2-2.5 cups of dried cashews. For information on why and how to soak your cashews, click here.
*I serve my pudding topped with shredded coconut, more chia seeds, lemon zest and blueberries!
Lemon-Lavender Pudding Parfait
9/3/2014 08:43:56 am
Oh. My. YUM!! This looks ah-may-ziiiing! 2 questions: 1) how much does this make? 2) How long will it keep in the fridge? (E.g., if I filled some mason jars w/ a batch, about how many days will it stay fresh?) xoxo!
9/3/2014 09:53:32 am
Hi Laura! Great questions! This yields about 32oz of pudding, which is 3-5 servings depending on how much fruit is accompanied with each. It will keep in the refrigerator for up to 7 days, though I seriously doubt it will last that long once anyone tries it. ;) So glad you like it!!
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