Happy lunar new year (week). My family, relatives, and some family friends have been reminding me that our baby boy is going to be a little tiger, and honestly even though we still haven’t decided on a name – it’s kinda cool to have a tiger baby. Something baout 2022 just feels awesome again. It’s also been an awesome ongoing pregnancy after my maternity shoot; for whatever reason, my back isn’t hurting as much. I am able to sleep in more (maybe because he’s not kicking/punching me as much. Maybe. Or maybe I’m just more used to it. Who knows. I am able to wake up and happily eat breakfast (sometimes this chia seed pudding that I prepare the night before) that’s actually quite filling.
Chia pudding is something that has always been so surprising to me; if you just mix chia seeds with the right amount of milk or nondairy milk, put it in the fridge for a few hours or overnight, they become pudding. How magical is that? And while I thought black sesame seeds were strange (and hate how they’d get stuck in my teeth particularly when I had braces) I love the nuttiness. With chia seeds being high in fiber and lowering blood pressure, black sesame seeds being great for macrominerals and also helping with blood pressure, piled with granola and strawberries (my favorite again throughout my pregnancy) this is all certainly a punch of healthy goodness in my face – and for all of you as well.
Black Sesame Chia pudding
Ingredients
- 1 C almond milk
- 1 tsp vanilla
- 1/4 C chia seeds
- 1/2 C black sesame
Directions
Ground the roasted black sesame seeds so that they’re finally grounded. You may want to mix it a few times to stir them so they’re more evenly grounded.
In a mason jar, combine the chia seeds, almond milk, maple syrup, vanilla, and 3 tbsp of the grounded black sesame seeds. Stir well until well combined.
Place the lid on the jar and set it in the fridge overnight to thicken and set.
Remove from fridge. Place fresh fruit toppings and/or granola if desired. Enjoy.
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