Great for either breakfast or dessert, this healthy pudding is packed with Omega 3s, Fibre and Protein.
Omega 3s are one of the “good fats” that lower risks of heart disease, depression, dementia, arthritis and interestingly can only be sourced from food or supplements. We do not produce them within our bodies.
According to Nutrition Australia, fibre is important as it keeps our digestive systems healthy. It is a type of carbohydrate that – apart from keeping you fuller for longer – may help to improve cholesterol and moderate blood sugar levels. These, in turn, help to keep diabetes, heart disease and bowel cancer at bay.
In this recipe we soak the chia for a minimum of 20 minutes, but ideally overnight. This has the effect of slowing digestion which helps you feel fuller for longer but also it will activate the seed which makes it more available to your body and more able to provide the benefits of Omega 3s mentioned above as well as keep you hydrated for longer.
Coconuts contain a lipid called lauric acid, and many researchers believe that lauric acid can support the immune system.
The coconut cream is a bit of a treat in that it is higher in fat, though still the”good fats”. It also contains Lauric Acid which has been found in some studies to have antimicrobial and anti-inflammatory properties.
It only takes a few minutes to make, plus this pudding tastes completely delicious! How good is all of that?
Almond milk / water
Sprig of fresh mint
Optional: toasted almonds to garnish
Either half an hour or a day before you would like to eat the pudding, soak the chia seeds in almond milk or water at a ratio of 1 to 4, in other words for example 1/4 cup chia seeds with 1 cup of liquid. You can keep these in a sealed jar in the fridge for up to 5 days to use in other recipes or to make this pudding again. Once the seeds are ready, put a spoonful or two into one side of the bowl.
Cut the mango cheek off one side (slice into the mango just right off the centre of the middle when you hold it on it’s side and it looks it’s thinnest) then slice lines 1cm apart all the way down to the skin without cutting the skin. Use a large metal spoon to scoop out the slices, and then scrape all the juicy pulp you can off the skin into the bowl as well.
Spoon some coconut cream on the other side of the mango then garnish with mint leaves.
For added benefits, you could add some Mana Blend as well.
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