As I mentioned in my last post, in June I started trying to eat healthier and be more active. On a normal day I probably eat too much sugar and carbs – these are what I turn to for comfort food, a quick fix when I’m busy or a late night snack. This month – as well as going for a walk most days and drinking plenty of water and green tea – I tried to plan out meals a little better, keep the fridge stocked with plenty of fresh fruit and vegetables, make better snacking choices and ensure to eat a good breakfast. Don’t you agree it’s easier to enjoy healthy food it looks pretty? I’ve been enjoying my green smoothies in pretty glasses with striped straws.
If you’ve been on Pinterest at all in the last year you would have no doubt seen recipes for Chia Pudding. I’m sure you know that it’s a superfood. The seeds look quite plain but they are absolutely loaded with antioxidants and nutrients – high in protein and fibre. You can eat them plain, sprinkled on top of salads, put into smoothies or make a pudding! They absorb more than 10 times their weight in liquid, resulting in a gel-like texture and take on the flavour of whatever you soak them in, similar to tapioca.
This recipe is super easy and requires barely any cooking at all. I used almond & coconut milk with a little vanilla and honey – just give it a shake and leave it for a few hours. I layered the pudding in cute jars with honey stewed rhubarb and topped it off with lots of red fruits – sweet strawberries from that are beautiful right now, pomegranate seeds and roasted rhubarb. I think this Chia Pudding is pretty healthy, and makes it feel like you’re eating a fancy dessert at breakfast time – what could be better!
- 1 cup Coconut & Almond Milk
- 2 tablespoons chia seeds (I used white)
- 1-2 teaspoons honey
- 1 teaspoon vanilla bean paste or vanilla extract
- Fruit to garnish: extra roasted rhubarb, sliced strawberries, pomegranates, chopped pistachios
- 1 small bunch rhubarb, cut into 5cm lengths
- 1/4 cup water
- 1 tablespoon honey
To make the Chia Pudding, combine the Coconut & Almond Milk together with the chia seeds, honey and vanilla in a glass jar with a lid. Cover and shake well, set aside for 15 minutes. Give it another good shake then refrigerate 5-6 hours or overnight.
To make the Honey Stewed Rhubarb, place rhubarb in a saucepan, reserving a few pieces for the garnish if you like. Add water and honey and stir over low heat until the rhubarb starts to break down. Remove from the heat and allow to cool.
Assemble the puddings by layering rhubarb and chia pudding in glasses or jars. Garnish with more fruit and chopped pistachios.