Courtesy of abcV
Yield
1 bowl

Considering Earth Day is all about celebrating the environment in all its glory, why not kick off your day with a breakfast chock full of ingredients that reduce your carbon footprint? We tapped executive chef Neal Harden of the newly-opened vegetarian spot abcV—Jean-Georges Vongerichten's much-anticipated third restaurant in New York's Union Square—for the ideal recipe: a vanilla cardamom chia bowl that tastes every bit as good as it looks.

"Chia is interesting because it has no sweetener and gets a delicate sweetness from fresh ripe fruits, dates, and goji berries, and layers of crunch and depth from brazil nuts, cacao, and hemp seeds," Harden recently told InStyle. "When I eat it first thing in the morning, it gives me a lot of energy to power through my work in the kitchen."

Read on for the healthy recipe, and if you're feeling lazy, feel free to substitute store-bought coconut milk. It is Saturday, after all.

Vanilla Cardamom Chia Bowl

How to Make It

1. To make homemade coconut milk, blend coconut and water as smooth as possible in a blender. Strain through a nut milk bag or other fine straining cloth, such as muslin. 
2. Vigorously whisk 1 cup of the homemade coconut milk with the chia seeds, fresh vanilla, and cardamom. Let set for at least 1 hour or overnight. Before using, whisk once more for texture.
3. When ready to eat, place chia pudding in a bowl and evenly distribute nuts, seeds, cacao, dried fruits, and fresh fruit over the top.

Restaurant Source

abcV

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