I’m more than a little obsessed with Chia Seeds right now. I love the pudding texture they give you when you soak them for a little bit. The recipe here called for almond milk but I felt that coconut milk makes the pudding even thicker and creamier.
This is a breakfast for serious dessert aficionados. The combination of the honey smashed bananas with the deep, dark chocolate chia swirls is intense. If you’d like to layer the 2 components more clearly then stick your cup in the fridge after pouring in the chia mixture and let it set for another 15 minutes. Then add the banana on top. I prefer just glopping all of it together.
Recipe adapted from A Beautiful Mess
What you’ll need:
1 ripe banana
2 teaspoons honey (or whichever sweetener you prefer)
1/4 cup chia seeds
1 cup almond milk
1 1/2 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon cinnamon
1. Mix together cocoa, chia seeds, almond milk and cinnamon in a small bowl. Refrigerate for 45 minutes, stirring the porridge once in the middle.
2. Blend the honey and banana together.
3. Pour chia pudding into a mug and spoon the smashed banana on top.
For authentic Mizo food and some swag
Delhi’s contrarian cultures are an endless source of conflict and delight. Every day, students from JNU rub shoulders with the disciples of Honey Singh over beer in Khan Market, expats jostle rickshaw pullers at Chandni Chowk and pop princesses queue up for gelato with hipsters in HKV. It’s amazing there aren’t more fights breaking out. So, mostly peacefully, the city of Butter Chicken can also serve up a mean Kerala style Buff Fry or authentic Calcutta Fish Curry depending on the colony market you happen to be at.