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Lee Holmes Chai Chia Breakfast Pudding Recipe

Chai Chia Breakfast Pudding

This chai chia breakfast pudding will do just the trick. Full of antioxidants, vitamins, essential fatty acids and an exotic blend of chai spices, this pudding will fill you with joy.

Serves 4

INGREDIENTS
1/4 teaspoon Celtic sea salt
40 g (11/2 oz/1/4 cup) hazelnuts
120 g (41/4 oz/3/4 cup) raw cashews
1/2 teaspoon alcohol-free vanilla extract
6 drops stevia liquid, or 2 tablespoons sweetener of your choice, such as xylitol or rice malt syrup
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
30 g (1 oz/1/4 cup) chia seeds
1/2 cup chopped nuts, to serve
strawberries, to serve (optional)
almond milk, to serve

METHOD
1 Combine the salt, hazelnuts, cashews, vanilla, stevia and spices with 750 ml (26 fl oz/3 cups) of filtered water in a blender and whizz until smooth.
2 Transfer to a bowl and add the ehia seeds. Stir to combine well, then cover and place in the fridge overnight.
3 To serve, scatter with chopped nuts and strawberries, if using, and add almond milk.

Health Benefits
Chia seeds are teeny tiny, but impressively clever. When soaked in water they transform into a highly detoxifying gel. They absorb other flavours well.

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The Carousel thanks Lee Holmes for these images and recipes. Buy the book now.

Written by Lee Holmes

Lee Holmes holds an Advanced Certificate in Food and Nutrition and is a certified holistic health coach, yoga teacher, wholefoods chef and bestselling author of the Supercharged Food series, which includes Eat Your Way To Good Health; Eat Yourself Beautiful; Eat Clean, Green and Vegetarian; Heal Your Gut; Supercharged Food for Kidsand Eat Right for Your Shape.
She is a columnist for Wellbeing Magazine and is the Lifestyle Food Channel's Healthy Eating Expert. Her articles have appeared in leading Australian newspapers and journals, as well as The Timesand The Daily Expressin the UK and The Huffington Postin the USA.

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