A favorite travel recipe for urban hotels, or tropical beaches.
Jump to RecipeIt might be surprising that when I’m on vacation, I often like taking a complete break from cooking. Spending a bit of time making this chia pudding is one exception, though.
Chia is a fabulous food for reducing vata in the digestive system, and travel does nothing if not infuse our systems with extra wind, air and energy (which is why we do often have digestive disruptions as we make our way around the globe and across the country.) The best news is that chia seeds travel well anywhere, the ingredients you need to make chia pudding are prolific almost no matter where you’re headed, AND the process of making it takes little time…so it won’t impede on your fun.
I tuck a little bar or jar of chia into my suitcase whenever I travel, then bust it out when I reach my destination. Whether I pick up some milk and take it back to my hotel room and mix up chia pudding in a glass, or make a big batch of chia pudding at my rental house, it’s one of the strategies I use to keep things moving smoothly, no matter where I’m headed. (For other Ayurvedic travel hacks, check out this blog post!)
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