Chia Pudding

Chia Pudding

November 2, 2015

 

Chia Pudding

 

Two simple chia seed pudding recipes for busy spring and summer days – when turning on the blender seems like too much ‘cooking’. The amounts in these recipes should definitely be altered to suit your tastes. A lesson I have learnt from cooking with Mother Maya‘s books is to cook intuitively. Use your hands instead of measuring cups. Use your fingertips for ‘a pinch’ rather than a teaspoon. It does seem a little odd at first but this chia pudding is a great way to start experimenting with this style of cooking as the ratios are very forgiving. 

the quickest chia seed pudding


1/4 cup chia seeds
1/2 cup full fat coconut milk
1/2 cup pure water
pinch of vanilla powder
pinch of sea salt
pinch of cinnamon

 

Combine all ingredients in a jar and shake to combine. Refrigerate for a few overs of overnight. Add a dash more milk in the morning and stir.

 

the ‘a tiny bit fancier’ tropical chia seed pudding
water and flesh from one young coconut
1/4 cup chia seeds
pinch of vanilla
pinch of cardamom
lychees
mango
toasted nuts and seeds 

 

Blitz flesh and coconut water in blender until combined (alternatively just use the water and top the pudding with the flesh) add chia seeds, coconut water, vanilla and cardamom to a jar and shake to combine. Refrigerate over night. In the morning toast your favourite nuts and seeds (sesame seeds, pumpkin seeds and slivered almonds are great) and top your pudding with mango and lychee.

 

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