The Chia Pudding. Turn your Breakfast into Art!

The warm days are here! Strawberry season is in full swing. Now we can enjoy ice cream, smoothies and beloved chia pudding for breakfast.

img_6655The tiny, black chia seeds come from a plant that’s grown in South American called Salvia Hispanica. Back in the day, the seed was a key ingredient in diets of the Aztecs and Mayans thanks to their ability to provide sustainable energy. In recent years, the little seeds have gotten a reputation for that doing just that, and quite a bit more. Chia is a good source of omega-3, iron, calcium, potassium, dietary fiber and high protein content.

Interestingly, if soaked in water, Chia seeds can absorb about 10-12 times their weight and form a gelatin-like substance, which in the past has had many uses in culinary environments. Chia seeds can be used in a variety of ways – puddings, cakes, energy bars and more.

Create your own chia art on the glass. It’s easy!

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Vanilla chia pudding with strawberry coulis

Ingredients

3 Serves

  • 6 Tbsp Chia seeds
  • 600ml Almond milk (Covet is my favorite New Zealand brand)
  • Few drops of vanilla extract
  • 2-3 Tbsp Light syrup – rice, agave or coconut nectar
  • 250g Strawberry, washed and drained + 2 finely sliced berries for garnish

+Fresh mint for garnish

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Directions

  1. Mix chia seeds with almond milk, vanilla, and sweetener. Soak it for few hours or overnight. I like to soak it overnight. And mix with fruits in the morning just before serving.
  2. Mix well strawberry in the blender until smooth.
  3. Use a glass or jar. For strawberry decor hold strawberry slices on the inner surface of the jar. It`s easy! If It does not hold just use a drop of maple syrup.
  4. Fill a glass with chia pudding. Top pudding with strawberry coulis.

Layered chia pudding: vanilla, chocolate, berries

Ingredients

3 Serves

  • 200ml Almond milk
  • 200ml Chocolate nut milk (Macadamia Choc milk from Covet is my favorite)
  • 6 Tbsp White chia seeds (I like chia seeds from Chia.co.nz)
  • 250g Strawberry, washed and drained (or frozen raspberry, thawed)
  • 1 Tbsp apple syrup
  • 2 Tsp of lemon juice
  • 1 Tbsp Light syrup – rice, agave or coconut nectar
  • Few drops of vanilla

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Directions

  1. For vanilla layer. Mix 2 Tbsp chia seeds with 200 ml almond milk, vanilla and 1 Tbsp of light syrup. Soak for few hours or overnight. I like to soak it overnight. And create layers in the morning just before serving.
  2. For chocolate layer. Mix 2 Tbsp chia seeds with chocolate milk. Soak for few hours or overnight.
  3. For strawberry or raspberry layer. Blend strawberry in the blender until smooth. Mix strawberry puree with 2 Tbsp chia seeds, 1 Tsp of lemon juice and 1 Tbsp apple syrup (optional). Soak for few hours or overnight. Actually, this layer is a raw berry jam based on chia seeds. Low in sugar delicious treat. Chia is also great gelling agent.
  4. When chia pudding is ready to create layers of different flavors.
  5.  Dig your spoons into a delicious pudding. Enjoy!

Tip:

Chia pudding is the perfect meal for lunch. I use a small jar with lid for school lunch. My daughter loves chocolate and strawberry flavors. Chia seeds are so versatile – you can play with a new flavor every day – fruits, berries, nut milk, and spices.

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