This festive Chia pudding parfait is perfect for breakfast, brunch and even as a healthy dessert. You can easily play around with the toppings and get creative decorating them with different fruits & nuts.
Known for their health benefits, chia seeds are rich in essential fatty acids (especially omega 3’s), high in natural plant fibre, and a good source of plant protein and minerals, such as calcium, phosphorus and manganese. They’re absolutely amazing for the digestive system, help boost energy levels, stabilise blood sugar levels, all while also nourishing our beauty bits – our hair, skin & nails.
If you’re not a fan of straight up chia pudding, I dare you to try this version which calls for a little added yogurt. Adding the yogurt completely changes the texture of chia pudding, making it creamier and less gooey in consistency. If you’re dairy free, coconut yogurt is a great alternative. It is naturally sweetened with a raspberry compote, which is a simple mix of raspberries, freshly squeezed orange juice, and more chia seeds, which helps it thicken up nicely, giving it a nice thick consistency.
4-6 tbsp Greek or coconut yogurt (or more if you prefer)
4 cups frozen raspberries
1 tsp vanilla extract
splash orange juice (or water)
2 tbsp chia seeds
Strawberries & blueberries
Place raspberries, orange juice (or water), vanilla, in a pan and bring to a gentle boil.
Reduce to medium and let it simmer for 20-25 minutes, allowing some of the liquid to evaporate
Remove from heat and transfer to a glass bowl or jar. Add chia seeds and stir gently until mixture starts to thicken up. Leave to cool in the fridge for 10-15 mins.
In a bowl combine chia seeds, sweetener of your choice, and plant milk. Stir with a spoon until the mixture starts to thicken up. Leave for 20-25 mins (or overnight) until it thickens up to a pudding-like consistency.
Once set, pour the chia pudding into small glasses, layer with yogurt and raspberry sauce, and top with berries, nuts and coconut before serving. Keep well in the fridge for 2 days.
This is a great staple vegetarian meal to have handy in your fridge, and it is so versatile, tasty and a great dish to make ahead of time for a quick lunch or dinner! I like to serve it warm with a side of soba noodles + leafy greens, and then use it cold the next day as a salad topping or a filling stuffed in roasted sweet potatoes and served with a guacamole or creamy hummus dip (this lentil + hemp protein hummus is also one of my faves!).
I love how quickly it comes together, and how balanced it is; perfect balance of light, but hearty. Fresh, yet comforting. Perfect for the fall season ahead. And if you prefer, you can easily swap the chickpeas for lentils.
This fresh crunchy salad, dressed in a spicy Asian peanut dressing and topped with toasted cashew nuts, has quickly become our favourite Saturday night dinner options. And it has replaced our tendency to order in and rivals take-out in both flavour and enjoyment! So since Autumn is fast approaching here, I thought it was about time to share, in efforts to try and hold on to colourful, summer-looking meals for just a liiittle longer. We love throwing this together and eating it out of cosy bowls in the couch while catching up or watching a movie. It’s healthy and simple, and the dressing is divine! However, if you’re not a fan of peanuts, the dressing can be made with almond or cashew butter instead too.
I love that this is such a light meal, but if you’re after more substance you can use the salad as filling for rice paper rolls to make your own summer rolls and the dressing as dipping sauce.. DIY take out?! Using the wraps is a great way to get raw veggies into kids too and makes for a fun (albeit messy) ‘self-assemble’ dinner option.