Sunday 15 February 2015

Choco-chai chia

   If there's one kinda sweet treat that never fails to bring me a little chia - sorry, cheer - it's this pudding right here. Aside from being loaded with all the protein, omega-3 and fibre a nutrition nerd could wish for, chia seeds are a very versatile ingredient indeed. Once you've got the fundamentals down (and they really are a breeze), you can experiment to ya heart's content with flavour combos and toppings. Enjoy this choco-chai number for starters!

 As someone who goes to sleep with tomorrow's breakfast already on my mind (I don't think I'm alone on this), it's always a delight to wake up to ready-prepped morning fuel to kick start my day in the best way! All it takes is a little forethought the night before. 

For a one person portion, you will need:

>  2 tbsp chia seeds
>  1 cup milk (I usually opt for coconut or almond)
>  1 tbsp cacao powder 
>  1 vanilla bean (the seeds!) or 2 tsp good vanilla extract
>  1-2 tbsp maple syrup (the carob fruit blend variety from Clarks is a winner)
>  1 tsp all spice powder 
>  1 tsp maca powder (not essential) 

Optional extras as pictured: cacao nibs, mixed seeds, goji berries, bee pollen.


1) Put chia seeds into airtight container (a jar is great), pour in chosen milk, stir. 
2) Add the rest of the ingredients and mix well. 
3) Seal and place in the fridge to thicken - overnight is best, but 3-4 hours will suffice if necessary.
4) Sprinkle any additions on top.

    If you're not a fan of its frogspawn-like consistency and appearance (I appreciate it might be off-putting for some), try blending the mixture - once it's had time to set - as a happy compromise; all the goodness and taste, minus the texture. I like it both ways, but see what works for you! Bon app├ętit.

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