I first got the idea to travel with chia puddings from Jo, my amazingly clever Quirky Cooking friend, who mentioned she travelled with them for healthier, more economical brekkie options than the ol’ hotel buffet.
Given I have a long flight tomorrow with ensuing food weirdness on board, I thought: perfect. I’ll make a chia pudding. For the first time, I’ve actually measured out what I do. Usually I just throw it all in! I hope you enjoy it. Very basic and easy to knock up the night before for an eyes wide shut morning!
What you’ll need
2 small jars
150ml Raw C coconut water (or the brand you have locally, or of course, fresh coconut water straight from the nut
100ml coconut cream
1 pinch natural green stevia (the weird stuff cannot be natural, I’m sorry. Go to a hippy grocer like BU organics, and get the real thing. you could also do a teaspoon or two of maple or rice syrup instead, depending on your preference)
1/2 teaspoon vanilla bean powder OR 1/2 a vanilla pod, scraped into the mix.
1/4 cup chia seeds
What to do
Blitz your blueberries, coconut water, coconut cream, vanilla and stevia all together in a blender. (Thermomix, speed 7, 6 seconds)
Pour into two little jars (or one big one, whatever you like) leaving an inch from the top to allow the chia seeds to swell up the liquid and expand.
Then, share the chia seeds out between the two jars – it’ll be about 2 heaped tablespoons per jar.
Stir them through.
Wait an hour and eat OR refrigerate overnight and have for breakfast or take on your travels with a few frozen blueberries in on top to keep it nice and chills for a couple of hours.
Real Food. Happy Bodies
p.s Chia seeds aren’t for everyone. I know a couple of people who they just don’t agree with. If you’ve not tried them before, then just have a little teaspoon in a glass of water and see how it feels. If you’re A OK, then enjoy this recipe. It’s a lovely brekkie option or afternoon tea pick me up!