Papaya Ginger Chia Pudding
Starting with a healthy breakfast is super important to how you feel the rest of your day. It’s like setting the tone first thing in the morning and saying to yourself ‘Good Morning, I am eating well today!’ Or maybe that’s just me. Either way, it’s a good start!
I first made this recipe when I lived in Little Cayman Island. We had a papaya tree that was throwing papayas at us so fast that we didn’t know how to use them anymore. There were weeks filled with papaya smoothies, papaya with lime and chili and just plain papaya. I loved how this pudding turned out and therefore want to share it with you.
- 1 cup of almond milk
- 1 cup of papaya, sliced
- 1 tsp ginger juice (grate some ginger, squeeze the juice out)
- 2 tbsp of Chia seeds
- A hand full of almonds, sliced
Start by toasting the sliced almonds shortly, to bring out more flavor. If you prefer the raw version, just slice some soaked almonds and don’t toast them.
In a food processor, blend the almond milk, papaya and ginger juice to a smooth consistency. Transfer the mixture to a small bowl and add in the Chia seeds. Keep aside in the refrigerator for at least 15 minutes, but you can even let them soak overnight
After letting the chia seeds soak up the liquid, the mixture will have formed a pudding. To serve, top with some sliced papaya and the toasted almonds.