Chia

Chia Pudding

Fresh and fabulous plant-based foods inspired by ayurveda

Serves 1

Make this “moon” pudding at night, and the next morning you’ll wake up to a creamy, indulgent breakfast. Chia seeds are rich in omega-3s and a must for anyone on a plant-based diet. The overnight soak transforms the seeds into a decadent pudding

Vata

  • • ¼ tsp ground cinnamon
  • • ⅛–¼ tsp ground ginger
  • • pinch of ground cloves
  • ¼ tsp vanilla flavouring (alcohol-free)
  • 1 drop natural fruit sweetener

Pitta

  • ¼ tsp vanilla flavouring (alcohol-free)
  • 2 tbsp unsweetened coconut flakes
  • 4 drops natural fruit sweetener

Kapha

  • ¼ tsp vanilla flavouring (alcohol-free)
  • 85g (3oz) raspberries
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • ⅛ tsp ground cardamom
  • 4 drops natural fruit sweetener

Toppings: raspberries, lemon zest

Method

  • 1
    1. In a small bowl, combine the milk, chia seeds, and the ingredients for your Dosha (except the toppings).
  • 2
    Cover and refrigerate for at least 30 minutes or overnight. (The chia seeds will become more gelatinous the longer they soak.)
  • 3
    Before serving, stir well. Add the toppings for your Dosha and enjoy!

Tip: Make a big batch and separate into several small containers to enjoy for a quick covered in the fridge breakfast or snack. Keep for up to 5 days

 

 

Eat Feel Fresh by Sahara Rose Ketabi. Published by DK,
4 July, £16.99. DK.com

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