Blueberry, Lemon and Coconut Chia Pudding
By Amy Crawford
As the weather warms, colder breakfasts become far more appealing and most of us look forward to the onset of fresh organic berries. During berry off-season I always have a stash of frozen organic berries in the freezer, in the knowledge that fresh frozen fruit and veg are still very high in nutrient content. It's important that we strive to eat all colours of the rainbow to properly fuel our bodies.
Speaking of blueberries and other purple foods, you'll read all about their health benefits right here.
This blueberry chia pudding, pulled from the pages of my recipe eBook A Nourishing Morning, is ideally whipped up the night before and left in the fridge, ready for you to devour the next morning. If you need to 'grab and go' you might consider pouring it into a lidded jar so you can throw it into your bag en route. Don’t be afraid to add some protein of choice for a little more staying power too – and definitely don’t forget your teaspoon!
1 cup coconut water
½ cup coconut milk, fresh or canned
½ cup blueberries, fresh or frozen
3 tablespoons chia seeds
2 tablespoons lemon zest or 2 drops pure doTERRA lemon essential oil
1 heaped tablespoon rice malt syrup, or sweetener of choice, to taste
1 heaped teaspoon maca powder, optional
Place all ingredients into the blender, adding the chia seeds last. Blend on high until smooth. Pour into a glass/jar and stand for at least 10 minutes, allowing the chia seeds to soften and the pudding to thicken.
Want some more healing purple foods in your diet? Why not try this berrydelicious ice cream or these delectable choc-berry muffins. In fact, you'll find ten of the best purple food recipes right here.