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.