Given I have a long flight tomorrow with ensuing food weirdness on board, I thought: perfect. I’ll make a chia pudding. For the first time, I’ve actually measured out what I do. Usually I just throw it all in! I hope you enjoy it. Very basic and easy to knock up the night before for an eyes wide shut morning!
Real Food. Happy Bodies
P.S. Chia seeds aren’t for everyone. I know a couple of people who they just don’t agree with. If you’ve not tried them before, then just have a little teaspoon in a glass of water and see how it feels. If you’re A OK, then enjoy this recipe. It’s a lovely brekkie option or afternoon tea pick me up! 🙂
Little Travel Chia Puddings Recipe
- 2 small jars
- 50 g blueberries (frozen or fresh – you can use any berries you fancy)
- 150 ml Raw C coconut water (or the brand you have locally, or almond milk for a little more nutrient density)
- 100 ml coconut cream
- 1 pinch natural green stevia (the weird white crystalized stuff cannot be natural, I’m sorry. Go to a hippy grocer like BU organics, or head online with a quick ‘green stevia powder’ google, and get the real thing. you could also do a teaspoon or two of maple, honey or rice syrup instead, depending on your preference) You could also do a teaspoon of rice malt syrup / maple syrup or honey)
- 1/2 tsp vanilla bean powder OR 1/2 a vanilla pod, scraped into the mix.
- 1/4 cup chia seeds
- Juice of 1 lime or lemon Gives it a cheese cake vibe!
Stir your blueberries (except a few to pop on top), coconut water, coconut cream, vanilla, citrus juice and stevia all together.
Pour into two little jars (or one big one, whatever you like) leaving an inch and a half from the top to allow the chia seeds to swell up the liquid and expand.
Then, share the chia seeds out between the two jars – it’ll be about 2 heaped tablespoons per jar.
Wait an hour and eat OR refrigerate overnight and have for breakfast or take on your travels with a few frozen blueberries in on top to keep it nice and chilled for a couple of hours.