RACHEL LETT
Chia seeds are small but mighty! Packed with omega-3 fatty acid and fibre, they’re sure to fire up your concentration (and your bowels!). This is a quick, easy, and portable breakfast, that will keep you feeling full and boost your brain power. What more could you want?!
Chia Pudding
SERVES 1
2 tablespoons of chia seeds
1 cup of high quality almond milk* or raw organic whole milk
a few drops of vanilla extract (optional)
Optional toppings
1/2 tablespoon almond butter
1/2 tablespoon cacao nibs
berries
*High quality almond mil should only contain almonds, water, salt and nothing else.
Ingredients
In a jar, add chia seeds, almond milk and vanilla extract. Put the lid on and give it a good shake. Leave to stand for a couple of minutes, and shake it up again to stop the chia seeds clumping together.
Pop it in the fridge to ‘swell’ overnight (or for at least 4 hours), and in the morning you’ll have a lovely, thick pud. It’s important to soak chia seeds for long enough to reduce phytic acid, which can cause tummy upset and gas.
You may need to give it another shake before you eat it- the more you shake, the thicker it gets. Top with your delights of choice like almond butter and cacao nibs.