If you’ve been following my blog over the years, you would know that I’m not much of a cook, as I usually faff about aimlessly in the kitchen and opt for fresh goods that can be mixed into a meal with minimal preparation like smoothies, sandwiches, and salads. That sort of thing suits my lifestyle and palate perfectly.
Recently, I’ve started experimenting with dishes that I enjoy eating but never make myself and shared a clip to my socials about puddings I made and was surprised at the results and the interest shown. For those who requested the details, this is especially for you.
It is a simple formula, quick and easy to make, and packed with healthy ingredients using chia seeds as a base. It's interesting to note that chia is a Mexican seed derived from the mint family of plants that absorbs ten times its weight in liquid when soaked and expands into a gel-like texture, which is comparable to that of sago or tapioca, thus making it perfect for pudding. I never thought of a dessert to be nutritious, but with chia being rich in protein, B vitamins, calcium, niacin, folate, iron, riboflavin, phosphorus, magnesium, and zinc, it is exactly that. The base of any chia pudding is the same per serving, i.e.:
3 tablespoons of chia seeds
1 teaspoon of sweetener of your choosing
1 cup of milk of your choosing
Mix it all together in a jar by stirring it vigorously, and then let it stand for a few minutes to set. Afterwards, stir again to alleviate any lumps, close the jars with an airtight lid, and place them in the fridge for two hours. You can be as creative as you'd like with the toppings. My favorite is a mango medley, as well as a very berry blend, and I intend to experiment with many other varieties soon.
For the Mango Medley, use the following per serving for the base:
3 tablespoons of chia seeds
1 teaspoon of honey
½ cup almond milk
Mix together in a jar by stirring. Let it stand for a few minutes, then stir again to alleviate any lumps. Afterward, close the jars with an airtight lid and put them in the fridge for two hours.
For the topping, use the following:
1 ripe peeled mango
1 scoop vanilla protein powder
¼ teaspoon of vanilla essence or extract
¼ teaspoon of cinnamon powder
½ cup almond milk
Add the peeled and diced mango, the scoop of vanilla protein powder, ¼ teaspoon of vanilla essence or extract, a few sprinkles of cinnamon powder, and blend with ½ cup of almond milk. Once the consistency is that of a purée, it's ready. When the chia base has set for two hours, layer the purée on top with more chia in between. Finally, add nuts on top as the last layer. Once done, close the jars and leave them in the fridge overnight to set. This can be stored in the fridge for up to five days, but I usually eat mine within three days of making it.
For the very Berry Blend, use the following per serving for the base:
3 tablespoons of chia seeds
1 teaspoon of maple syrup
½ cup coconut milk
Mix all the ingredients together in a jar by stirring. When you have completed that, let it stand for a few minutes. Stir again to alleviate any lumps, close the jars with an airtight lid, and refrigerate for two hours.
For the topping, use the following:
1 cup of strawberries
1 scoop strawberry protein powder
¼ teaspoon of cinnamon powder
½ cup coconut milk
Add the strawberries and the scoop of strawberry protein powder, a few sprinkles of cinnamon powder, and blend with ½ cup of coconut milk. Once the consistency is that of a purée, it's ready. When the chia base has set for two hours, layer the purée on top and add frozen mixed berries as the next layer. After you've added two layers of each, close the jars and refrigerate to set overnight. Enjoy it the next day as a meal, for brunch, or have ½ the portion as a snack after dinner.
This is a treat that is not only super versatile but also unmistakenly delicious and nutritious.
Delicious and Nutritious by EJ for EJblogtv
an Enjoyment Journal about Everything EJ
xoxo