Classic Chia Pudding in Cashew-Blueberry Milk
Recipe
The almighty chia seeds! Native to Mexico and Guatemala they are one of the most well-known super foods in the modern world. The legends say that the Aztec warriors ate chia seeds to give them high energy and endurance. Chia means “strength” in the Mayan language, and they were known as “runners’ food” because runners and warriors would use them as fuel while running long distances or during battle.
They are packed with nutrients such as proteins, healthy fats, fibre, minerals, vitamins and antioxidants. They contain more Omega-3s than salmon, gram for gram.
This chia pudding is really easy to make; all you need is a blender.
Equipment: blender
Makes: 2 portions
Prep time: 5 min
Soaking time: 2h or overnight
Difficulty: easy
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Ingredients
- 8 tbsp. chia seeds
- 60g cashews (soaked for two hours or overnight)
- 400g filtered water
- 100g blueberries
- Fruit of your choice to serve on top
Method
1. Place the cashews, blueberries and water into a food processor and blend until smooth.
2. Divide the chia seeds between two breakfast-bowls and pour the cashew mixture on top. Use a fork to stir the chia seeds really well; otherwise you’ll end up with lumps of dry seeds in places.
3. Place in the fridge. I usually make it the night before but if that’s not your choice, the chia seeds will be set and ready to eat in about 15-20 minutes.
4. Serve with a fruit of your choice.