There is no denying how incredible the fresh Australian mangoes are. This delicious fruit is a wonderful addition to this chia pudding, not only for its taste and vibrant colour but also for its health benefits. Chia puddings can be made the night before in less than 5 minutes for a quick nourishing breakfast or snack and provides a quick energy boost. -- Chia seeds have a high density of Omega 3’s fatty acids and are also high in protein and fibre and are naturally anti-inflammatory. With the addition of the turmeric, this spice adds even more anti-inflammatory properties and a rich vibrant orange colour. The best part about chia puddings is that it slows your digestion down and keeps you feeling fuller for longer and this particular pudding packs a seriously nourishing and nutritional punch.
Add all chosen ingredients to a blender or thermomix and blitz until combined.
Start with 3/4 cup of coconut milk of cream and gradually add more if needed.
Taste the mixture and adjust if needed. If you like your chia pudding thicker add the extra 1-2 Tbsp of chia seeds and stir through.
Pour into 2 glass jars or bowls and place in the fridge to set.
Once set, top with an extra dollop or two of yoghurt or coconut cream, shredded coconut, toasted nuts, seeds, additional fruit and/ or the sliced mango and a drizzle of honey if desired.
Enjoy!
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Ingredients
Directions
Add all chosen ingredients to a blender or thermomix and blitz until combined.
Start with 3/4 cup of coconut milk of cream and gradually add more if needed.
Taste the mixture and adjust if needed. If you like your chia pudding thicker add the extra 1-2 Tbsp of chia seeds and stir through.
Pour into 2 glass jars or bowls and place in the fridge to set.
Once set, top with an extra dollop or two of yoghurt or coconut cream, shredded coconut, toasted nuts, seeds, additional fruit and/ or the sliced mango and a drizzle of honey if desired.
Enjoy!
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