Chia Pudding. The day before…
For your Chia Pudding you will need,
- 2 cups liquid – I used a mixture of coconut milk, yogurt, almond milk (just using up small amou
nts left over in various cartons).
- ¼ cup white chia seeds (the black ones make for a grey pudding so get the white ones if you can find them)
- A few drops of Stevia – 1 teaspoon of vanilla essence -1 teaspoon of lemon juice
Whisk the liquids and flavours together and taste it to make sure you like the sweetness and adjust if necessary.
Whisk in the chia seeds
Place in a glass or china bowl or container and place in the fridge overnight. A large glass jam-jar like the ones you get coffee granules in, is really good for this. So keep your old jars with screw lids, glass is better than plastic for putting your food in.
Next day, make the blueberry sauce:
In a mixing bowl or jug, place one 200 g carton of blueberries and a few blackberries or other berries that might be handy. Up to around 300g fruit.
Add a few drops of liquid stevia or sweetener of choice. Mash with a hand blender and render down to a thick sauce.
Blend well to liquefy nicely. I put mine through a fine sieve as a little luxury but of course the fibre is important so if you re not showing off, leave it all in. Taste, add a squirt of lemon juice to sharpen the flavour and add more sweetener if you need to.
Take a couple of wine glasses (this quantity will make 4 small wine glass portions), and put a large blob of blueberry sauce in the bottom.
Take your chia pudding from the fridge and give it a good stir. Layer a large ‘dollop’ of chia pudding on top of the sauce and then alternate blobs of sauce with large blobs of pudding until you reach the top of the wine glasses. Any left over in the bowl can be carefully put into the mouth of the chef (Cook’s Prerogative).
Place back in the refrigerator until you need to serve them. They will keep for several hours without spoiling. If they last that long. Don’t tell anyone you have made them or they will steal them. Honestly they are that nice. But of course you need to be a lover of tapioca pudding or semolina to like them.
This Chia Pudding is A healthy, omega 3-rich, low-carb and sugar free! You can replace the yogurt with more coconut milk or almond milk to make it completely vegan and dairy-free. Use fresh mango pureed or any other combination of fruits like banana and pear, but the blueberries are so rich in pectin (soluble fibre) that they set like a jammy jelly and really assist the texture of the pudding. Little blueberry darlings that they are. A little blob of yogurt or an edible flower would be a nice decoration, or a mint leaf artfully laid on the surface. Be creative – I was in such a hurry to photograph these beautiful puddings that I forgot to garnish them!
Enid Taylor ND BSc(Hons) Psych is a Naturopath and Clinic Founder/Director of the Taymount Clinic.
For more information on the Taymount Clinic visit www.taymount.com or call 01462 712500