Evidence suggests that eating healthy at breakfast helps enhance our morning routine. A meaningful morning routine helps us function better – motivated for the tasks of the day ahead – as well as influencing how the rest of the day turns out.

With this in mind I prepared my almond-milk pudding with chia seeds and amaranth recipe. This simple recipe is a great way to put breakfast on your healthy meal menu.

I use chia seeds in my pudding (an alternative to processed grains like white bread) because it is a much healthier whole grain. Chia seeds are associated with the plant salvia hispanica from the mint family. They come as tiny black and white seeds and are an energy booster. I love using them for their nutritional value. They have a slightly mild nutty flavor that complements both sweet and savory dishes. I sock them before using in my recipe.

Similarly, amaranth seeds are a rich and healthy ancient grain with great nutrients. Amaranth can be used to thicken soups and stews, sauces, and more. People are using gluten-free flours and gums (made with amaranth) in baking nowadays.

Hope you all enjoy my nutritious breakfast recipe.

Ingredients:

• 2 cups almond milk, plus more if needed
• ½ cup amaranth seeds
• ½ cup chia seeds
• 2 tablespoons agave nectar
• ½ teaspoon sea salt
• For garnishing (optional):
• Blackberries
• Blueberries
• Raspberries
• Kiwi
• Banana
• Nuts
• Roasted oats

Method:

In a large bowl, vigorously mix together almond milk, agave, chia seeds, and sea salt. Then refrigerate the mixture overnight so that it has a rich and creamy consistency.

Tip: We can add more almond milk if the mixture is too thick.

Heat a heavy skillet over medium heat. Add amaranth, stir rapidly, then cook for 2-3 minutes until the amaranth is roasted. Set aside.

Before serving, mix well the prepared refrigerated mixture. Serve with berries, banana, kiwi, and sprinkle the roasted amaranth on top.