The chia seed is nothing short of remarkable — and we’re not just talking about its “superfood” status. This mint relative gave us the magic of the Chia Pet, is the secret to the oil and shine-reducing properties of our new PORELESS Skincare Collection, and can absorb up to 10x its weight in liquid, making it an excellent candidate for the easiest, most satisfying (and possibly most photogenic) breakfast of all time, courtesy of NYC-based chef Jane Coxwell.
Loaded with fiber, antioxidants and good quality protein, this pudding will keep you full for hours. It’s such an easy little dish and you can prep the night before, so in the morning you can just grab one and head out for the day. Perfect for fall with a bit of orange, you can swap the fruits throughout the year (it’s lovely with blueberries in the summer) — just keep the base the same and try different things, according to what’s in season. Since this is so easy to batch ahead, it’s great for houseguests, as a snack you always have on hand, or even as a beautiful dessert you can make in advance.
Almond and Orange Zest Chia Seed Pudding
1/2 cup chia seeds
3 cups unsweetened almond milk
3.5 tablespoons pure maple syrup
1.5 teaspoons vanilla extract
Handful of toasted almonds, chopped
Any other fruit to eat on top (I used diced mango here)
- Put the chia seeds, almond milk, maple syrup, vanilla extract and zest of 1 orange in a bowl and mix. Let it sit for about 3 minutes. At this point, you can put it in little jars, or whatever container you’d like to serve it in.
- Cut the orange into squares and place in a bowl, taking care to save as much of the juice from the orange as possible. Add any other chopped fruit you’d like.
- When you’re ready to eat, put the fruit on top of the chia pudding (along with the juice left in the bowl!) and top with toasted almonds.
Jane Coxwell is a chef, author and consultant, and has earned her reputation as one of the most sought-after private chefs with a style that’s as elegant as it is unpretentious.
Equally comfortable working over open fires on the beaches of Papua New Guinea as she is in the kitchens of the biggest names in fashion, media and entertainment, Jane has cooked her way around the world, cultivating an approach to food and travel that is uniquely her own.
Born in Zimbabwe and raised in South Africa, Jane was one of the youngest chefs ever appointed to run the kitchen of a Camper & Nicholsons yacht. At just 23, she joined Hall Wines in California’s Napa Valley as Executive Chef and Culinary Manager, where she cooked for prominent guests including Hillary Clinton. For the last near-decade, Jane has served as Diane von Furstenberg’s chef, both on Eos, the 305-foot sailing yacht she and Barry Diller own, and in New York and Connecticut.
Her experiences on and off Eos — ranging from meals in the villages of Southeast Asia to the vibrant open-air markets of the Italian Riviera — inspired her first book, Fresh, Happy, Tasty: An Adventure in 100 Recipes. Now based in New York City, Jane continues to develop food-and travel-centric content while working on her second book. She also consults for large events, including the creation of the first sustainable meal for the 2017 CFDA Awards.