Banana Chia Pudding

The last couple months my tummy has not been super happy. I ate too many raw vegetables and too much roughage and my body has decided it was enough. So it basically shut down digestion. As a result I have been eating very simple, warming and gentle foods. Lots of steamed veggies, rice and tofu and a boat load of this delicious, gentle banana pudding. It has good fats from the milk and chia seeds, sweetness and potassium from the banana and a delicious spice from the cardamom. It resembles banana cream pie and may be my new favorite snack. You can adjust the sweetness according to taste and top with coconut cream. I make ahead of time and store in mason jars. Will keep for 4-5 days in the refrigerator. 

Ingredients:

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  • 1 cup nut milk or full fat coconut milk
  • 2 T chia seeds
  • 1 tsp vanilla
  • 1/8 tsp ground cardamom
  • 1 extra ripe banana
  • 1 T maple or date syrup (optional. I only use if the banana isn't super ripe)

Instructions:

In a saucepan over medium heat, heat the milk, chia seeds, cardamom and vanilla. Bring to a low simmer and simmer until the mixture thickens. Remove from heat. Mash the banana really well, until most of the lumps are gone. Fold the banana into the chia mixture. Pour into jars and refrigerate 2 hours until set and chilled. Top with yogurt or coconut cream and enjoy.