Chia Seed Pudding

It’s time for something healthy. New Year’s has been and gone and I am still pretending it’s christmas, heck, I always pretend it’s christmas. However it is time to take a healthier outlook on life without giving up the delightful array of sweet treats the world has so kindly brought to fruition. Of course 9/10 of what I bake probably isn’t on the ‘eat more’ side of life but that’s why I have lots of friends to give it away to. I predict a lot of food to travel to one specific flat with relative frequency, especially since my brother is now at a halls and my dad has gone overseas. I am totally home alone, however, without the once youthful and hilarious, Macaulay Culkin.

Chia seed are normally quite expensive but, if you live in Christchurch there is a british shop by Westfield (I still fancy calling it Riccarton) Mall that sells by the kg for dirt cheap. Well it doesn’t feel like dirt cheap but when you compare it to what you pay for ‘branded’ chia seeds, then you’ll know what I am on about. Hopefully it is cheaper in other parts of the world. These seeds are known as one of the great super foods, boasting extremely high levels of calcium, iron, fibre, omega 3 and 6, antioxidants, potassium and to top it off can even be used as an egg or butter replacement!

Chia Seed Pudding
Inspired by Jessie Monds

• 2 1/2 cups soya milk
• 1/3 cup chia seeds
• 2 tablespoons agave, honey, or liquid sweetener of choice (optional)
• zest from 1 orange
• 4 peeled and segmented mandarin oranges
• 1 tin pinapple chunks, cut in half
• 1/2 cup toasted large flake coconut, garnish
• 1/4 cup chopped pistachios, garnish
• honey for garnish (optional)

Place soya milk, chia seeds, (liquid sweetener if using) and zest from one orange in a bowl.  Mix together with a spoon, cover with plastic and refrigerate.

Allow to chill for a few hours, stirring occasionally, until chia seeds are plump and soft.  Mixture should not be too thick.

When ready to serve add the mandarins and pineapple, mix, and return to the fridge for 5 minutes. Spoon into individual bowls, cups, whatever takes your fancy and garnish with the toasted coconut and pistachios.