Chia seeds are amazing for increasing satiety (so you feel fuller and don’t eat as much).
They also balance blood-sugar levels, improve sluggish bowels, improve energy levels and provide a yummy dessert, a great school or work lunch box snack or a quick breakfast.
Chia seed puddings are incredibly forgiving and can be made by anyone!
Preparation 5 mins
250 g (9 oz) strawberries
40 g (1½ oz/¼ cup) chia seeds
125 g (4½ oz/½ cup) coconut cream
2 teaspoons vanilla paste
2 teaspoons raw cacao nibs, for topping
4 brazil nuts, coarsely chopped, for topping
1 white nectarine, sliced
Wash and hull the strawberries and put them in a bowl with 1 tablespoon of water. Transfer to a smoothie maker or use a handheld blender to blitz until smooth.
Put the chia seeds, coconut cream, 125 ml (4 oz/½ cup) of the strawberry purée, 125ml (4 oz/½ cup) of water and vanilla paste in a bowl and stir until well combined. Leave in the fridge for at least 15 minutes until all the ingredients have come together and the chia seeds have swollen.
When ready to eat, spoon the chia pudding into bowls or glasses. Top with some of the remaining strawberry purée, cacao nibs, chopped
brazil nuts and a few slices of the white nectarine.
* If you find the mixture is too runny, add more chia seeds and pop it back in the fridge for 10 minutes. If the pudding is too hard, just add
more liquid and in 10 minutes the pudding will be the right consistency
With thanks to Belinda Kirkpatrick and Ainsley Johnstone, authors of Healthy Hormones: A practical guide to balancing your hormones