Happy #fruitsandveggiesmonday my gorgeous steemit friends. With the end of the rainy season, the fruit season has started again.

Maybe another week or two and the first mangoes will be ready. This week I was lucky enough to get a few of these gigantic papayas out of the garden. Nothing really beats the flavor of homegrown.

Especially when combined with other homemade yummies such as peanut milk.

Though green smoothies are still my go-to breakfast, some mornings I just need a little more and that’s when these cute little jars come to play. Filled with homemade and homegrown plant goodness, these chia puddings make an excellent breakfast, snack or dessert.

GINGERY PAPAYA PEANUT CHIA SEED PUDDING

Chia Seeds are an excellent source of omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium - among many other essential vitamins and minerals.

Peanuts are a good source of healthy fats, protein, fiber, potassium, phosphorus, magnesium, and B vitamins.

Papayas are a rich source of carotenes, vitamin C, the B vitamins, potassium, copper, magnesium, fiber, and the digestive enzyme, papain.

Scientific analysis of Ginger shows that it contains hundreds of compounds that contribute to health and healing. Of these, the gingerols have been most extensively researched.

INGREDIENTS (SERVES 2)

For the chia pudding

1 cup peanut milk (I used homemade)
2-3 tbsp chia seeds
1 tbsp maple syrup

FYI: CLICK HERE to learn how to make your own peanut milk at home

(FYI in the tutorial I roasted the peanuts, for this batch I used raw peanuts hence the whiter color of teh milk. The same process to make the milk though.)