Chia Pudding—with raspberry and mango

Chia Pudding makes a super nutritious breakfast or dessert. Chia and Goji Berries have exceptionally good nutritional profiles. And whilst pumpkin seeds and almonds don’t quite have the same superstar status, they too are highly nutritious.
Chia are tiny seeds from a flowering plant of the mint family. They originated in Mexico and were harvested by Aztecs. They have a fantastic Omega 3 content, as well as excellent amounts of protein and antioxidants together with many different minerals, vitamins and phytonutrients.
You can buy white or black Chia seeds. Nutritionally, they have the same value, but the white seeds are aesthetically more pleasing.
Goji Berries are known as medicine berries in Tibetan Medicine because they are so wonderfully nutritious. They originate from the Himalayan mountains and are packed with an amazing array of vitamins, minerals, phytonutrients and protein too.
In a nutshell, this Chia Pudding is really good for you – and it’s so easy to make.

INGREDIENTS FOR CHIA PUDDING – WITH RASPBERRY AND MANGO

Serves One. Make the night before, ready for breakfast the next day.

• 40 g Chia seeds
• 120 ml Unsweetened almond milk or rice milk (ensure additive free)
• 15 g Goji Berries
• 15 g Pumpkin Seeds
• 6 Almonds
• 40 g of frozen raspberries (or any berry that you enjoy)

For Serving

• A few cubes of either mango, pineapple or banana
• A little extra rice or almond milk

METHOD

Pour chia seeds into small kilner jar (a plastic container with lid, or a large mug with cling-film also works). Pour the milk onto the seeds and stir vigorously ‘whisking’ the seeds into the milk. If time permits, allow to stand for 10 minutes then stir again (I’m often in a hurry and don’t let it stand: the only difference is that without the 2nd stir, the seeds may become more compacted at the bottom)
Now pour in the pumpkin seeds, goji berries and almonds and finally cover with frozen raspberries (or other berries). The berries should be ‘sitting’ in the milk – just slightly poking out: if they aren’t just add a little more milk.
Cover and put into the fridge. In the morning, tip into a bowl, add some cubes / slices of fresh fruit and a drizzle of the milk. Alternatively, this breakfast can be taken with you for eating later – simply eat from the jar / pot. Enjoy!
Eat Well Be Well 🙂