Summer Eat Nourish Glow by Amelia Freer

Author:Amelia Freer
Language: eng
Format: epub
Publisher: HarperCollinsPublishers
Published: 2014-04-21T16:00:00+00:00

Chia & Raspberry Breakfast Pot

Prep time: 25 minutes

Rest time: 30 minutes or overnight

Serves 2

Last season I gave you my Chocolate & Orange Chia Pudding, which seemed to go down well. So this season I wanted to show you how to use chia at breakfast time, without the cocoa! As you know, I’m a huge fan of chia seeds, as they are so versatile and easy to use as well as being a powerful nutritious seed. It’s just a case of choosing a liquid to soak them in – be that freshly squeezed orange juice, coconut water, almond milk… anything can be used as chia doesn’t have any taste. I use a jam jar and cover the seeds in the liquid then leave to soak overnight, but 30 minutes is usually enough. The seeds swell up and go quite gelatinous hence why it’s key to choose the right liquid and flavours to mix it with. I find that it’s better if mixed with something creamy like a nut milk or coconut yogurt (not coconut flavoured cow’s yogurt, but a dairy-free yogurt made from coconuts, which is now available in health-food shops, and online. I hope you have fun making different versions of this delicious breakfast.

2 tbsp chia seeds

Juice of 1 orange

200ml coconut (or other) milk

2 tbsp Coyo coconut yogurt

100g fresh or frozen organic raspberries

½ tsp vanilla powder

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