On a recent trip to New Zealand I spent a fair time checking out the cafe culture. I was impressed by the variety and quality of the food on offer. One dish that seemed to be in almost every place frequented was chia. Chia is a tiny seed that comes from a plant in the mint family. They are a good source of omega-3 fatty acids, fibre, antioxidants and other nutrients. They are gluten free! It’s amazing how much punch is packed into this tiny seed. There were smoothies, muffins, biscuits and puddings. You can eat chia for breakfast, as a snack or a dessert.
The seeds need to be soaked for at least half an hour before eating as they absorb up to 10 times their weight in liquid. Try different flavours like mango, berries, passion fruit, banana, spirulina and instead of coconut milk, add fruit juice, nut milks or teas.
Recipe for an inspired Chia Pudding
2 tabs chia seeds
½ cup coconut milk
½ tsp cinnamon
1 tab runny honey
1 small punnet raspberries or whatever fruit you have
Extra fruit and toasted sunflower seeds or coconut flakes for top (optional)
Combine the chia seeds, coconut milk, cinnamon and honey in a bowl.
Whisk together and refrigerate for 30 mins.
Puree the raspberries with the honey until smooth.
Spoon the chia pudding into 4 serving dishes or glasses
Top each one with the raspberry puree
Add extra fruit, seeds and coconut to suit your taste.