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Mango Chia Pudding

chia puddingI made this the other day, I wanted something sweet after eating a gorgeous sweet potato curry. I often crave something sweet after a savoury meal, this hit the nail on the head! Square on!

So whats the deal with these little seeds? They are appearing more and more in our mainstream. I use them ALL the time especially in baking replacing eggs. They are an excellent source of omega-3 fatty acids, which help to raise HDL cholesterol (the good cholesterol that helps protect against heart attack and stroke). Chia seeds are also rich in antioxidants and full of fibre, magnesium, zinc, iron and calcium.

Serves 2

INGREDIENTS:

  • 3 tablespoons Chia seeds
  • 200ml milk ( coconut is my favourite)
  • half tsp cinnamon
  • 3 tablespoons of Mango (could be replaced with berries)
  • 1 tsp raw cacao nibs
  • a dash of rice malt syrup (or honey/maple syrup)

METHOD:

Put the chia seeds, cinnamon and milk into a glass jar, mix and leave in the fridge for a minimum of 30 minutes (you could make this the night before or in the morning ready for the evening). Once the chia seeds soak they turn to a jelly like consistency, add a dash of milk if its too thick. Separate your chia mix into two ramekins or small bowls, top with crushed mango, cacao nibs and a dash of rice malt syrup to taste, add a sprinkle of cinnamon to finish off and sit back, relax and enjoy the wonderful delights that nature has provided us to nourish our bodies.

Make good choices everyday to promote wellbeing and nourish your body.

Professora Sininha x