I have recently discovered that I love hemp seeds. They remind of unsalted peanuts and I can totally dig that. This delicious little plant-based breakfast is awesome for those busy mornings.
6 1/2 oz coconut milk, 1/2 can
1/2 tsp matcha powder
1 c frozen blueberries
4 tsp chia seeds, 2 tsp per cup
2 tsp hemp seeds, 1 tsp per cup
Add the first 3 ingredients to your blender or food processor. Blend until smooth. Transfer equal amounts to 2 small bowls or 5oz Oui yogurt cups. Add 2 tsp chia seeds to each cup and mix well. Cover with plastic wrap and refrigerate overnight. Garnish with a sprinkle of matcha powder, a few frozen blueberries and 1 tsp hemp seeds per cup.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
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