Sunday, 23 August 2015

Chia Seed Pudding

This recipe is easy, you prepare it in the evening and let it set in the fridge overnight, ready for breakfast time in the morning.

Its a strange texture, and not a traditional tasting 'pudding' by any means, but its so so good for you. Chia is the ancient Mayan word for 'Strength' because these seeds give you sustainable energy. They're high in antioxidants, fiber and protein. Chia seeds have become very trendy in the health food world but its absolutely worthy of the term Superfood.


1/2 cup or 4 tablespoons Chia Seeds
1 cup or 250ml Milk
1 teaspoon Vanilla essence 
Agave nectar/golden syrup/honey

Optional extra's:

A mixture of your favorite fruits (I've used blueberries and peaches)
Sunflower seed and /or pumpkin seeds
A tablespoon of milled flax seed

Pour all the milk into a bowl and add the Chia seeds/vanilla essence. Mix well.

Wrap with clingfilm and put in the fridge overnight - or 6 - 8 hours. In the morning, take out the bowl and mix. The seeds absorb the milk and inflate, causing a thicker, jelly like texture.

Add your fruit, After these photo's I also added a banana, to make it a little more filling. If you wanted a bigger breakfast (this recipe is essentially just milk, seeds and fruit!) you could add a big handful of muesli or bran flakes.

Using Agave nectar is a little healthier because it has a low glycemic index, which means its digested slowly and won't cause a sudden rise in blood glucose. Flax seed adds a hearty dose of fibre and omega 3 fatty acids, and has such a subtle flavor that you won't even really taste it. I add a spoon of milled flax seed to most things, pancake batter, muesli, fruit smoothies and pasta. Its an easy way to add some health to every day meals.

1 comment:

  1. ooooooooh this looks so good :)
    hope you're ok lovely :)


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