In the winter, I am happy to eat nothing but oats (and this black rice coconut porridge) for breakfast every. single. morning. In the summer, it’s smoothies: strawberry-orange smoothies, watermelon-strawberry-basil smoothies, peach-vanilla smoothies, and on and on and on. But I have always wished there were a way to make smoothies in advance, without everything separating and the texture just getting generally…weird.
Enter this chia smoothie. Made in advance, the smoothie thickens overnight with the help of the chia seeds. The seeds then keep the texture perfectly consistent over a few days in the fridge, so you can make a batch on Sunday and grab a jar on your way out the door for the rest of the week.
More importantly, the combination of chia seeds and almond milk lend the drink a texture that can truly only be described as luscious. I’m ambivalent about chia seed puddings, but I love this. And because the seeds are the only thickener–no bananas, no ice–the flavor of the fruit absolutely sings.
Make with frozen mango (I get mine at Trader Joe’s), or fresh, good-quality summer peaches or blueberries. Continue reading “Mango chia smoothie”