Wednesday, 10 September 2014

Vanilla Chia Breakfast Pudding

Any foodie will have become well aware of chia in recent months, apart from those living under a rock. It has burst into the health-food scene as one of the most nutritionally dense foods around. So what exactly is it? These tiny little "superfood" seeds are packed with omega-3 fatty acids, as well as being rich in fibre. Originating in Mexico, these seeds are far from new. Evidence has shown that they were a staple food for the Aztecs who, needless to say, probably didn't have to pay a whopping price tag like we do nowadays! Yep... unfortunately, as with most emerging health-foods, they don't come that cheaply but, if you have a look around, an offer is always found somewhere. 

Health wise, chia seeds have been shown to lower cholesterol, aid digestion (thanks to the healthy dose of fibre), and stabilise blood sugar. Studies are currently going on to see whether chia can act as a natural treatment for type-2 diabetes which could be life changing for an ever increasing number of people. How? Nothings been proven yet but it is thought that, due to chia seeds slowing down the rate of digestion, they help to prevent major blood sugar peaks and troughs. 

Anyway! Enough of the science talk. This breakfast pudding contains an absolute minefield of goodness to start your day. The texture may put some people off (think cold semolina?!) but I promise you'll be won over (possibly). The recipe below gives two large servings but you can easily adapt it if necessary.

You will need:

-450ml almond milk
-80g chia seeds
-1/2 tsp. vanilla extract
-2 tbsp. honey (raw if possible)
-fruit and/or nuts of your choice for topping

Combine almond milk, chia seeds, vanilla and honey in a bowl. Mix well until combined and the mixture starts to thicken (chia is incredibly gelatinous so gentle stirring for about 5 minutes will achieve this). Store covered in the fridge for at least an hour or overnight if possible. If the pudding becomes to thick, add a little water before serving.

All that's left to do is to top it! I used peaches, plums and blueberries, but any fruit would do.

This is sooo easy to make. Worth a try just for the fact that it's something a little different!


No comments:

Post a Comment