Chia pudding. This stuff is amazing. It makes a superquick, delicious breakfast or snack. Just like the very trendy overnight oats you can whip it up the night before and voila! The next morning you just take it out of the fridge, chop some fruit to go with it and your breakfast is ready. Talk about nutritious and delicious on the run!
My favourite flavours are good old vanilla and lemon curd. Maybe a little summery for autumn but SO GOOD! It really tastes like lemon curd minus the guilt. Now that autumn has well and truly arrived I might whip up a pumpkin and an apple pie version! The possibilities are endless.
My very first contact with chia was at WholeFoods Piccadilly. I must say I LOVE WholeFoods. Especially the one on Kensington High Street. I can happily spend hours in there checking out new foods and supplements. Literally hours.
And don’t get me started on the WholeFood stores in NYC. Oh.My.God.
Anyway! Chia. WholeFoods started selling chia pods in three flavours: banana, mango and vanilla. I got all three and the vanilla one was AMAZING. Mango and banana were good, too but the vanilla version was out of this world. Obviously I instantly bought chia seeds and lugged them back to Munich where I proceeded to chew my husbands’ ear off about this new fabulous food I had found. In high spirits I went into my kitchen to recreate this heavenly vanilla flavoured chia pudding. Chia seeds were poured into a bowl, covered with vanilla rice milk and ground bourbon vanilla powder. This concoction went into the fridge and I went to bed. Rather smug.
The next morning I raced to the fridge to find that the chia had congealed solid at the bottom of my bowl. I was not impressed. But! I wasn’t going to be beaten that easily so I chucked the lot into my Thermomix and gave it some. The result started to look like the delicious chia pod I had encountered at WholeFoods. Victory! But no. It tasted like watery vanilla frog spawn. Lovely. Beaten I resorted to googeling a recipe online and alas found out about the do’s and don’t of chia pudding making.
Lesson 1: Always use something creamy in your chia pudding to avoid frog-spawn-like consistency. Rice milk is waaaay too watery on its own but very delicious with a generous splash of coconut milk.
Lesson 2: Stir the chia-milk-mixture every now and again for a couple of minutes to avoid the dreaded giant congealed chia clump. A little effort goes a long way.
And it is so worth it!!! Chia seeds are not just superdelicious but also mega healthy. Check it:
- They contain lovely Omega-3 fatty acids, which have an anti-inflammatory effect whilst supporting healthy hormone function.
- They are also full of fibre. Fibre helps us go to the loo on a regular basis. I am a nutritional therapist so I am entitled to talk poo. All the time. Plus, nobody likes to be constipated and chia seeds can really help to keep things moving along smoothly if you know what I mean.
So! For all those I haven’t managed to put off their food yet, off you go to the kitchen to have a go!
- 3 TBS chia seeds
- 150ml coconut milk
- 100ml water
- 1 TBS xylitol
- 1 pinch of sea salt
- Vanilla flavour:
- 1 TBS ground bourbon vanilla or good quality vanilla extract
- Lemon flavour:
- Grated peel and juice of ½ organic lemon
- Mix all ingredients together and stir every now and again for the first coupe of minutes
- Let sit in the fridge overnight or for a minimum of an hour and enjoy!