The warm days are here! Strawberry season is in a full swing. Now we can enjoy our favourite ice cream bowls, smoothies and mouth-watering chia pudding for breakfast.
The tiny, black chia seeds come from a plant that’s grown in South American called Salvia Hispanica. Back in the days, the seed was the 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 in the glass. It’s easy!
Vanilla chia pudding with strawberry coulis
Ingredients
3 Serves
- 6 Tbsp chia seeds
- 600ml almond milk
- a few drops of vanilla extract
- 2-3 Tbsp light syrup – rice, agave or coconut nectar
- 250g strawberry, washed and drained + 2 finely sliced berries to garnish
+Fresh mint to garnish
Directions
- Mix chia seeds with almond milk, vanilla, and sweetener. Soak it for a few hours or overnight (I like to soak it overnight). Then mix with fruits in the morning just before serving.
- For strawberry coulis. Mix the strawberry in the blender until smooth. Add the sweetener if needed.
- To serve the pudding use a glass or jar. For the strawberry decore hold the strawberry slices on the inner surface of the jar. It`s easy! If It does not hold just use a drop of maple syrup.
- Fill a glass with chia pudding. Top pudding with strawberry coulis. Enjoy!
Layered chia pudding: vanilla, chocolate, and berries
Ingredients
3 Serves
- 200ml almond milk
- 200ml chocolate nut milk
- 6 Tbsp chia seeds
- 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
- a few drops of vanilla
Directions
- For the vanilla layer. Mix 2 Tbsp chia seeds with 200 ml almond milk, a few drops of vanilla essence and 1 Tbsp of light syrup. Soak for a few hours or overnight. I like to soak it overnight, then create layers in the morning just before serving.
- For the chocolate layer. Mix 2 Tbsp chia seeds with 200ml chocolate milk. Soak for a few hours or overnight.
- For the 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 of apple syrup (optional). Soak for a few hours or overnight. Actually, this layer is a raw berry jam based on chia seeds, this is a low in sugar delicious treat. Chia works well as gelling agent.
- To serve the pudding use a glass or jar. Mix and match the layers of different flavors.
- Dig your spoons into a delicious pudding. Enjoy!
Tip:
Chia pudding is the perfect meal for lunch. I use a small jar with a lid for my daughter’s school lunch. My daughter loves chocolate and strawberry flavours. Chia seeds are so versatile – you can play with a new flavor every day – fruits, berries, nut milk, and even spices.
