Matcha and cinnamon chia seed pudding

Post-Thanksgiving I was 90% wine and 10% whipped cream. It was a good feeling, but also one that I preferred remain temporary. After heavy amounts of apple cider vinegar, power yoga, and more wine, I feel that I have now gotten myself to an okay equilibrium and that I can go about my merry way. After all, it is a Saturday. 

I spoke on the phone with my father a few nights ago, rambling on and on about my anxieties regarding the world and growing up and decision making and all that super scary stuff that everyone tells me will be okay but I can never seem to believe. My dad is a good guy. His name is Russ, and I could never call him that, but I feel that he was named well. He is friendly, smart, and charismatic. He makes Mish and I cocktails while we cook, and he cleans up the dishes without complaint. He rubs my back and I walk on his. We have a good system.

Dad, aka Russ, told me, "you're 24. go be 24." I later told one of my friends, "you're 23. go be 23." (Now everyone knows where I get my advice.) While the fear of long-term commitment cause may cause trepidation (I know I am a victim), it's easy to commit to the moment. To be 12, 24, 36, or 82.  Relax and take it by day by day, because each moment is pretty and precious and exactly what we need.  We do our pushups, paint our pictures, and eat our pudding. 

Making pudding is pretty great. Especially chia seed pudding, which is so full of antioxidants and fiber and protein and all the things that allow one to stay strong and kind. Chia seeds need to soak a bit, so if you'd like this pudding for breakfast, you need to set some time aside the night before. I like standing in the evening light of the kitchen, stirring up chia seeds with almond milk and spices while listening to Holiday Folk playlist on Spotify. It's rare we get to make breakfast in the nighttime. Wrapping up a mason jar in the dusky, late hours and then sliding it into the fridge feels as if I am leaving myself a present. 

This pudding combines chia seed, matcha, cinnamon, and almond milk, making it a health powerhouse. In addition, it tastes really, really good. The spices make it perfect for the holiday season. I even added whipped coconut cream, because I can't allow my whipped topping ratio to drop down too low.  That will make me sad. 

Matcha and cinnamon chia seed pudding 

1 cup of vanilla almond milk

1 teaspoon of stevia (or agave, honey, etc)

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1 teaspoon of matcha powder

coconut whipped cream (optional) 

Combine the milk, stevia, spices, and matcha into a large bowl or glass. Whisk until combined. It may be easier to use an immersion blender, if you have one. 

Pour the chia seeds into a half-pint mason jar or small bowl. Pour the milk and matcha mixture over the seeds and stir to coat. Refrigerate for three minutes, and then re-stir to break up any clumps. 

Cover with plastic wrap and refrigerate for three hours, or overnight. Top with coconut whipped cream, if desired. 

Thank you Choosing Raw for inspiring chia pudding. I can't wait to test out all sorts of flavors. Oh and links! I don't have too many but, here's a few: 

This melty cookie is perfect for adult sleepovers and both kinds of spooning. // 

// I would really like to see "Wild" with Reese Witherspoon, and admire David Denby's words about her story. In the article, he mentions, "narrative art lives in small details woven through large emotions," and I could not agree more. 

Courage is only where fear exists. // 

-stay cozy!