Christmas Break is a cruel way to trick students into believing there will be holidays and free time, just like semester break or basically any other break during your studies. Because you’re never free, there’s always a paper to write, an exam to study for, or – if you really don’t have to deal with one of the first two – some kind of internship you should be doing. Like every single person finishing school and planning to attend university, I was absolutely sure that this would be some kind of big vacation, with even bigger vacations in between, where you can travel the world and never have to worry about sleep deprivation. At the end you will be presented with some kind of bachelor or masters degree and the right job offer on a silver plate.
Ok, maybe I exaggerated a little bit, I never believed anybody would hand me a job just like that, and of course I knew there would be studying involved. But still, I didn’t suspect this kind of effort would be expected from me. Living life with a persistent guilty conscience, with the knowledge you didn’t study as hard as possible and haven’t covered every aspect. Because that is university, you’re never done.
But on a side note: I loooove it. I love the autonomy, I love that it’s basically what you make it and there is so much to learn and so many people willing to give you all this knowledge for free. I want my head to grow until it explodes. Also I love complaining. Obviously.
So as a hard working student I’m very dependent on an energising breakfast. Usually I just pack a smoothie, because it’s done in under five minutes and the easiest thing to consume during lections. But when I do have the time – even if it’s under the false pretence of Christmas break – I give it a little bit of extra effort. Instead of blending the chia seeds with the frozen fruit and extras (like hemp seeds, nut butter or oats) I soaked them in some almond milk, layered them upon a few spoons of festive pomegranate seeds and topped it with chocolat-y nicecream-gingerbread-nutbutter-heaven. This is really more dessert than breakfast, which basically is the definition for a healthy, vegan breakfast. And it’s one of the best ways starting your day off I can imagine. Dive in and enjoy!
4 tablespoon chia seeds
200 ml almond milk
1 tablespoon maple syrup
1,5 frozen bananas
50 ml almond milk
1 medjool date
1 tablespoon Gingerbread Hazelnut Butter (or any other nut butter you have at hand)
1 tablespoon cocoa powder
3 tablespoon pomegranate seed
1 tablespoon walnuts, crushed (optional)
1/2 tablespoon chocolate sprinkles (optional)
1. In a small bowl mix the chia seeds with the almond milk and maple syrup and put in the fridge to let them soak for 15 minutes.
2. Add bananas, almond milk, the date, nut butter and cocoa powder to a blender and mix until smooth.
3. In a glass layer first the pomegranate seeds, then the chia pudding and lastly the chocolate nicecream and top with walnuts and chocolate sprinkles (or anything else you enjoy).