Breakfast has always been at the top of my daily food agenda and I've never been one who could skip it. This may have stemmed from my childhood, for my mother took care to ensure that the family left the house, for work or school, with satiated bellies. Our day would begin with a serving of mum's semolina or rice pudding, or perhaps some French toast; or scrambled or coddled eggs. And there was always some fresh fruit, spritzer water and mum's cooked caffè latte on the table.
The tradition continues at The Blue House. My Peter loves his breakfast and, like me, could never start the day without it. When we're travelling, we will either seek out a cafè that offers a decent, reasonably-priced breakfast, or we look for a health-food store that sells ready-to-go breakfast goods, such as chia pudding or bircher muesli.
Chia is an ancient grain which was grown as a staple food by the Mayans, Aztecs and Southwest Native Americans.
Chia or Salvia hispanica is a member of the mint family and grows as an annual herb. The seeds readily absorb liquid, making them perfect for jelly-like puddings, such as the one I'm sharing here.
Chia is well recognised as a 'super food', but is chia really as good as it sounds? Let's ask an expert! My friend and colleague, award-winning nutritionist, writer, Foodwatch blogger, and food commentator, Catherine Saxelby, notes the following about chia seeds:
Well, it sounds as though chia is a healthy breakfast choice. So, now for my recipe, which I have adapted from Christine Wittich's (V-Spot Cafè) version of chia pudding:
CHIA SEED PUDDING WITH FRUIT AND NUTS
30g chia seeds
1/8 teaspoon ground vanilla bean
1 plump medjool date, chopped
3/4 cup rice milk or low fat dairy milk
1 tablespoon reduced fat coconut milk (less if preferred, or use Greek yoghurt)
1 tablespoon shredded coconut, lightly toasted
1 tablespoon mixed dried fruit, nuts and seeds
(or fresh fruit, if preferred)
Place the chia seeds, vanilla bean powder and chopped dates into a serving glass. Pour over the milk and stir to combine. Cover and refrigerate for several hours or overnight. When you are ready to serve, spoon the coconut milk over the top of the chia pudding, then top with the toasted shredded coconut and the fruit and nuts (or fresh fruit). This makes one (hearty, Peter-type) serve.
Tell me dear readers, what do you do about breakfast when you're travelling? Do you eat at your hotel? Do you take and make your own breakfast cereal, or do you find an eatery in the area? Or do you skip breakfast altogether?
Thanks so much for taking the time to stop by and comment. I love to hear your opinions. Happy cooking xox.
Hi. I'm Liz. I'm a writer, cook and traveller based in Canberra, Australia.
I love the process of writing and the stringing together of words to form
a story borne from the wisp of an idea. I also greatly enjoy cooking
Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers
and chefs, and news on food and cooking.
Search by topic
NB: I use Australian standard measuring cups and spoons in my recipes.