Banana Chia Breakfast Pudding

A seed grows with no sound, but
a tree falls with a huge noise. 
Destruction has noise, but creation is quiet. Grow silently.
- Author Unknown

"For a seed to achieve its greatest expression, it must come completely undone. Its shell cracks, its insides come out, and everything changes. To someone who doesn't understand growth, it would look like complete destruction".
- Cynthia Occelli

I believe in simple, clean, fresh ingredients and consider myself a pretty decent cook. And I love spices and use them liberally and often as a replacement for salt. As I use the creativity which comes from spirit in so much of what I do, food is no different. I don't consider myself a good baker, however, because I always stray too far from the instructions, replacing flours or not waiting the allotted time. (Patience is something I actively work on).

I decided to share two seed recipes because I like the metaphor of seeds as it relates to our practice and because most will not have a problem with the simple ingredients. (The recipe for seed cakes is on the next page)

Banana Chia Breakfast Pudding

Ingredients:
2 ripe bananas, peeled and mashed
7 tbsp. chia seeds
2 cups almond milk
1 tsp. alcohol-free vanilla extract
dash of cinnamon powder

Directions:
In a large bowl, mash the bananas with a fork. Add the rest of the ingredients and whisk to combine. You don't want the chia seeds to clump, so whisk quickly to avoid this. Once the mixture is thoroughly combined, wait 10 minutes and then stir one last time. Cover the bowl with plastic wrap and place in the refrigerator overnight. 

(If you like, you can also pour the mixture into individual cups).

Remove from the fridge in the morning when the chia pudding is set. Enjoy.

If you're an experimenter like I am, feel free to add fruit or nuts, cacao, or shredded coconut on top. Or, before pouring to set, line the container with bananas and strawberries.