Except I kinda really hate yoga, but you know what I mean. Chia seed pudding is kind of a funny thing. Not like snorting-coffee-out-of-my-nose funny, but just…interesting I suppose. Don’t underestimate the power of these poppy seed clones; they’re kind of a superfood powerhouse (probably the second removed great grandchild of kale if it were married to swiss chard and having an affair with a papaya).
Moving on. I’m having a matcha moment—well, me and the rest of the planet, I suppose. Cue MatchaBar in Williamsburg or Chalait in West Village, and everyone and their mother in Japan. It has that good kind of funky taste that’s partially acquired until you build up the craving and cannot get enough.
Basically, I decided to make matcha chia seed pudding because I felt like it and cannot see another hard-boiled egg up in my space. Once I threw an entire banana in my speckled bowl, it was actually pretty freaking good. I grant you permission to try it yourself.
Mix this shit up and refrigerate it overnight:
1 cup almond milk
2 tablespoons chia seeds
1 teaspoon matcha powder
1 teaspoon vanilla extract
1 tablespoon rolled oats
Ideally, some sprinkled toasted coconut flakes and granola with a drizzle of honey would’ve been euphoric, but I had neither of the above so…next time.