Simple + Healthy Chia Pudding Recipe
A healthy breakfast recipe with a fruity boost from CW's resident nutritionist Stéphanie Achar
Simple + Healthy Chia Pudding and Stewed Rhubarb recipe
Who says convenience food has to be processed and unhealthy? With just a few minutes of forward planning, you can enjoy a nutritious and delicious grab and go breakfast.
CHIA PUDDING + STEWED RHUBARB
This chia seed pudding takes minutes to make and is a complete breakfast to have home or on the go. It contains protein, fibre, omega3s, vitamins and minerals. I love it with stewed or fresh fruits.
Serves 1
INGREDIENTS
1 cup of coconut milk
1/4 cup chia seeds
For the stewed rhubarb
1 rhubarb stalk
A dash of maple syrup (optional)
METHOD
For the chia pudding
In a mason jar or cup, combine chia seeds and coconut milk. Stir well. Let it stand for 10 minutes. Stir again and place in the refrigerator.
Chill for 4 hours, or overnight.
For the stewed rhubarb
Place one stalk of rhubarb in a pan and cook gently on very low heat until the fruit softens up and turn into a compote texture. If you like it sweeter add a dash of maple syrup.
Enjoy!
Vegetarian; free from gluten, dairy, nuts and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
CHIA PUDDING + STEWED RHUBARB
This chia seed pudding takes minutes to make and is a complete breakfast to have home or on the go. It contains protein, fibre, omega3s, vitamins and minerals. I love it with stewed or fresh fruits.
Serves 1
INGREDIENTS
1 cup of coconut milk
1/4 cup chia seeds
For the stewed rhubarb
1 rhubarb stalk
A dash of maple syrup (optional)
METHOD
For the chia pudding
In a mason jar or cup, combine chia seeds and coconut milk. Stir well. Let it stand for 10 minutes. Stir again and place in the refrigerator.
Chill for 4 hours, or overnight.
For the stewed rhubarb
Place one stalk of rhubarb in a pan and cook gently on very low heat until the fruit softens up and turn into a compote texture. If you like it sweeter add a dash of maple syrup.
Enjoy!
Vegetarian; free from gluten, dairy, nuts and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
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