Chia seed puddings are always part of my weekly prep, they are so easy to make and super handy to have in the fridge for an on-the-go snack or breakfast.
Chia seeds are also a great source of:
Omega-3 fatty acids (a plant-based source of ALA)
A source of protein
A good balance of carbohydrates, protein and healthy fats
They also do wonders for digestion and are known as constipation-relieving foods, so perfect for postpartum mothers and babies starting solids.
Makes 4 chia puddings
WHAT YOU NEED
Chia seed pudding
1.5 cups of milk of choice
1 tsp vanilla extract
2 tbsp maple syrup
6 tbsp chia seeds
1 tbsp Norish Smoothie Booster
Mango layer
½ cup frozen mango
¼ cup coconut water
1 tbsp maple syrup (optional depending on sweetness level)
Toppings
Yoghurt
Coconut flakes
HOW TO MAKE
Combine all chia pudding ingredients into a large bowl and mix well to remove any chia clumps.
To a blender, add mango and coconut water and blend until smooth.
Layer the chia pudding and mango into a jar with a lid, keep refrigerated until ready to eat.
