Chia seeds are a power-house food, high in fibre, omega-3 fatty acids, calcium, and antioxidants. They make a great mid-afternoon snack to prevent those nasty energy crashes. The happy fibre also maintains excellent bowel function.
Chia seed pudding is an incredibly versatile dish. Here is one option that we love in our house, but feel free to play around with flavours and fruits! Once you have the base pudding made, it will keep in the fridge for the week. Serve as is or with a blend of nuts and seeds for an extra protein punch.
Raspberry Lemon Chia Seed Pudding
Ingredients 1 can of (organic) full-fat coconut milk 1/2 - 1 banana 1/3 cup of chia seeds (preferably not ground) Juice from 1/2 lemon Handful of fresh or frozen raspberries
Optional: maple syrup or honey to sweeten
Directions 1. Choose a bowl that the pudding can be refrigerated in (I always do this in my largest glass reusable container.
2. Mash the banana with a fork in your bowl. The banana will offer natural sweetness, so depending on your tastes, use either half or full banana.
3. Add in the coconut milk, chia seeds, lemon juice and whisk together. Add further sweetener if you prefer your puddings sweet. The banana, coconut milk and berries are enough sweetness when we make it.
4. Add your raspberries, stir and cover.
5. Cover and place in the fridge to set for a minimum of 4 hours. Overnight produces the best results.