Not that I’m complaining.
At least there’s no flooding here… juicy berries are getting a thorough watering.
But I won’t let a dampening day dampen my spirits – not when I can have chocolate pudding for breakfast.
This morning we made the effort to have an outdoor breakfast – despite the downpour. Something about that fresh clean rainy air was enticing. All bundled up, we (my daughter and I) sat under the canopy having our chocolate pudding with raspberries.
Does it get any more divine than that? Watching the rain splatter onto the pool cover, onto the little boys carved into the stone fountain, as the crows swoop majestically to their nests in the spruce trees…
…This rainy day is not so depressing after all. It’s become poetic, inspiring! What a good time to practice my photography skills.
Not only is it super yummy, but super nutritious, chock full of omega fatty acids, amino acids and antioxidants. It’s also really simple and quick to make, just as easy as pouring a bowl of cereal. What I call a win-win.
Chocolate Cinnamon Chia Pudding
- 2 tbsp chia seeds (soak these in 1/3 cup pure water overnight)
- 1 tbsp raw cacao powder
- 1 tsp cinnamon
- 1-2 tsp raw honey or agave nectar
- (Organic) raspberries for garnish
Let the chia seeds soak overnight in the water. This chia “gel” doesn’t go bad, so you can make a bigger batch of it to scoop from whenever you want to use it. I keep mine on the counter, and just keep adding water to moisten it every so often. The 2 tbsp soaked really expands in size to make a good bowlful.
Mix the rest of the ingredients in and top with raspberries. Dig in. Savour the flavour.