Spirulina Smoothie and Chia Pudding
This smoothie and chia pudding blend is another dream combo. This time using spirulina for a vibrant blue hue. Enjoy for breakfast or snack time
Servings 2 people
- 2 tbsp chia seeds heaping
- 3/4 cups almond milk
- 1/2 cup buckwheat soaked overnight, rinsed
- 1/2 cup cashews soaked overnight, rinsed
- 1/2 cup cauliflower frozen (optional)
- 1 banana frozen
- 1/2 cup almond milk plus more if desired
- 1/2 tsp blue spirulina
Combine chia and milk in a large bowl. Stir, then wait 10 minutes and stir again to stop clumps from forming. Place in fridge to absorb overnight, or at least for one hour.
When ready remove chia from fridge and stir to remove any formed clumps. Add splashed more milk if desired for preferred consistency. Divide chia into two jars. Place to the side.
In a blender add your soaked buckwheat and cashews, cauliflower, banana, almond milk and blue spirulina. Blend until smooth and add to jars. Serve.
Chia pudding can be made in advance, and will keep in fridge for up to 5 days.
Nutrition information is a rough estimate.
Calories: 465kcal | Carbohydrates: 61g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Sodium: 225mg | Potassium: 743mg | Fiber: 12g | Sugar: 10g | Vitamin A: 38IU | Vitamin C: 17mg | Calcium: 288mg | Iron: 4mg