Berry Chia Pudding
A simple yummy recipe for pudding or breakfast.
Recipe from The Functional Nutrition Cookbook by Christine Bailey
You could have this for breakfast or even as a pudding, and over Christmas when there is so much stodge around this makes a delicious guilt-free addition to the menu.
Chia seeds are a rich source of omega-3 fatty acids and antioxidants. They are perfect for adding to desserts, smoothies and bars, as well as for this grain-free (breakfast) pudding. Rich in soluble fibre, they form a gel when added to water or juice that helps slow down the rate of digestion, keeping you full if having for breakfast. In addition, the sesame seeds in the tahini contain omega-6 fatty acids and are high in calcium and B vits. Of course, you get lots of amazing antioxidants from the berries and the pomegranate juice. Dates may be high in sugar but they are also rich in iron and combined with the good fats from the tahini and chia, won't disrupt your blood sugar too much in this mix.
You could also add this mixture to muesli or porridge (oat/quinoa/millet) to give it an extra dose of nutrients.
SERVES 4 50g/13⁄4oz/1⁄2 cup chia seeds 250ml/8fl oz/1 cup 100 per cent unsweetened pomegranate juice 2 tbsp tahini 12 pitted dates, chopped Pinch of sea salt Pinch of cinnamon 225g/8oz raspberries (fresh or frozen)
Place the chia seeds in the pomegranate juice and leave to soak for 20 minutes. The seeds should swell up and thicken the liquid. Place all the ingredients but only half of the raspberries into a blender. Process until smooth and creamy. Add a little water if too thick. Stir in the remaining raspberries. Spoon into bowls and serve.