You may have noticed that I have been on a bit of a hiatus. Those of you that have read my about page know that a dream of mine was to complete my doctorate. Well, I can now officially add “Dr.” to my name. Unfortunately, it became more than I expected near the end of my program and I had no choice but to give blogging a break.
I thought the Autumn Equinox was the perfect piece to return with.
As the season brings serenity after carefree summer months, we return to routine. Fall is the season of abundance, and I feel that I can now harvest the benefits and enjoyment of my achievement as well.
The Autumn Equinox is one of my favorite times to blog and share. Ironically, I love the cooler months because there is so much warmth in the ambiance. I look forward to the rich jewel tones that emerge and the colorful fall leaves. The crisp air of fall is just right in my book!
With cooler temperatures come warmer and hearty food. Pumpkin spice and cinnamon are in the air. Although many turn to heavy meals, I feel that fall symbolizes balance as the day and night are equal in length on the Autumn Equinox. Similarly, there is balance in the weather when it’s not too cold nor too hot, and I feel the food during this season should resonate this. Therefore, I feel inspired to create an edible that is balanced in richness and nutrition. Chai Chia Pudding feels like the right balance this fall.
Chia seeds are rich in nutrients and fiber. They are high in protien and really don’t have anything bad in them. Full of antioxidants, chia seeds embrace the theme of abundance in the fall. When chia seeds are combined with chai they make for a delightful fall treat. Chai or Indian milk tea is brimming with warm and rich flavors that compliment autumn.
What you need to make Chia Chai Pudding:
1 Quality black tea bag
3/4 Cups water
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
2 Teaspoons cocunt sugar or prefered sweetner
2 Tablespoons chia seeds
1/4 Cup heavy cream
Chai Chia Pudding is very simple to make. Start by making your chai. Brew a quality black tea bag in 3/4 cups water. Then pour your black tea (remove tea bag) into the cup you want to serve your pudding in. Add one teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Sweeten your tea with your choice of sweetener. I prefer 2 teaspoons of coconut sugar. Add 2 tablespoons of chia seeds and mix well. Add 3/4 cups of heavy cream and mix again. Refrigerate, allowing your chia seeds to soak for at least 2 hours, but 24 hours is ideal. Sprinkle cinnamon on top and enjoy. It is also nice to warm the pudding before serving if you desire a warmer treat. You can simply heat in the microwave for one minute.
