episode 15: easy, tasty, and healthy vegan/vegetarian breakfast recipe for those who hate cooking and cleaning

Your delicious dignity awaits! ;)

Indian dessert chia seed pudding - the breakfast of the goddesses

This episode of the Love Liberation Series (LLS) is perfect for anyone who hates spending time cooking or cleaning in the morning (or anytime). It’s also for those who struggle to get themselves to eat breakfast instead of skipping it. I share my absolute joy and delight at discovering what feels like angels singing in my ear — a breakfast that truly works for me!

Love Liberation Series (LLS) is my way of celebrating what I love — no holding back. It’s a joyful rebellion against toning down, hiding, or apologizing for what lights us up.

Here’s what you’ll get:

1. Why mornings can be tough for eating and how I overcame it

2. My big revelation that helped me finally trick myself into eating breakfast

3. The key ingredients I keep on hand for quick, no-fuss meals

4. Step-by-step instructions for a nutrient-packed, tasty breakfast

5. Tips to prep ahead and customize it to your taste and needs

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chia pudding recipe

Basic, yet revolutionary, idea: Make your chia pudding taste like an Indian dessert

equipment needed

1. 36 oz glass container or larger

ratios

1. Everything is by your taste

2. The main ratio is 2 TABLEspoons of chia seeds to 1/2 a cup of coconut milk. 2:1.

3. For this recipe I’m prepping for the week. 8 TBSPS of chia seeds lasts me roughly 1 week or 7 breakfasts.

ingredients

1. Honey or your favorite vegan sweetener (I recommend date or coconut sugar) - start with 1/4 cup

2. Cinnamon sticks (or cinnamon powder or the essence) - 4 sticks at least

3. Cardamom seeds (or cardamom powder. Just don’t get the green pods) - 12 seeds atleast for 8 tbsp

4. Nutmeg seed (or nutmeg powder) - 1/2 or 1 seed per 8 tbsp of chia

5. Organic chia seeds (black or white doesn’t matter) - 8 tbsp

6. Rose water - 1/4 cup to start with

7. Coconut milk - 4 cups

8. Vanilla essence - as much as you like. Start with 2 tsps

9. Saffron (optional)

10. Almond butter

11. Blueberries

12. Pistachios - unroasted and unsalted

prep stage (the day before)

1. Grind or pound all your whole spices. Except for the cinnamon. For the cinnamon just break the sticks lightly by hand. Otherwise you'll be left with tiny wood pieces in your pudding. If you have the powders or essence then skip this step.

2. Melt the honey/any sweetener in the glass container with maybe 3 tbsp of boiling water

3. Quickly add your ground whole spices to this hot water (cinnamon, cardamom, nutmeg). If you had saffron, then this is the step to add it in

4. Close the lid. Let it sit for 10 minutes for the hot water to absorb the spices (or upto 30 minutes depending on your patience levels)

5. Add the chia

6. Add the coconut milk

7. Add rose water

8. Add vanilla essence

9. Stir. Taste the liquid. Adjust to your tastes.

10. Let it sit for 10 mins

11. Stir again

12. Then put in the fridge overnight. DO NOT EAT CHIA WITHOUT SOAKING.

when it comes time to eat:

1. plop some of the chia pudding in a bowl

2. add almond butter

3. add blueberries

4. add pistachios (unroasted, unsalted)

5. Ideas for other toppings: hemp hearts, any seeds, mulberries, crushed cashews, poppy seeds, mango (Indian mango), rose petals

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until next time,

may you enjoy the dignity of a truly delightful delicious breakfast!

Dilshad

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