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.
- Stir them through.
- 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.