…when Saturday comes, you are meant to slow down and treat yourself with what ever makes you feel good. May this be a slow breakfast in bed or reading a good book when you know you should be doing something else, attending a great yoga class or brunching with friends. I began my early morning preparing chia pudding and a long walk outdoors in the beautiful quietness that is by far the best way to start the weekend. The majority of my day was consumed in the contemporary art world visiting art galleries in an intimate group setting with fascinating conversations. On top of this cultural uplift, this pink little treat gave the day some sweetness ♥ I love the hint of vanilla and honey in the background and the cool thick texture from the frozen lingonberry, where the result is almost like an ice-cream.
- Chia seeds 3 tablespoons
- 1 cup oat milk
- 1/2 cup frozen lingonberry
- 1 avocado
- 1 banana ( 1/2 for filling and the other for garnishing)
- 1 teaspoon honey
- a few drops of vanilla extract
Garnish: green tea pumpkin seeds, banana slices, lemon balm leaves and cashew shavings
Combine the chia seeds and oatmilk and refrigerate for an hour or so until the seeds expand and the texture thickens. Mix the seeds once in a while and if the texture looks too dry, add add a bit more milk. Meanwhile, in a blender, add 1/2 banana, avocado, lingonberry, honey and the vanilla extract and blitz until a smooth consistency. Once the chia seeds are ready, mix with the lingonberry mixture. Garnish with banana slices, cashew shavings, lemon balm and green tea pumpkin seeds.