Maria Carin Gala
Chia Coconut Pudding with Rhubarb and Blood Orange
Are you bored of your breakfast or just want to try something different? This chia pudding is a great recipe to keep up your sleeve. You can adjust the topping to suit the season or what you’ve got on hand. The pudding goes with just about every fruity topping. As we all now know, chia seeds are a powerful nutritional package that give the bowels a little scrub on their way through. You don’t have to tell your guests this but you can have a clean conscience knowing that they get to eat a delicious breakfast or dessert and receive a health boost at the same time.
The photograph depicts a mango coconut chia pudding with coconut and lime zest.
400ml organic coconut milk
1 cup rice milk, or water
1 tsp vanilla extract
Pinch cinnamon and nutmeg
4 tbsp chia seeds
*soak all of this over night
1 bunch rhubarb chopped
1-2 blood oranges chopped and the rind of half an orange chopped very finely
1cm fresh ginger chopped very finely
2 tbsp unrefined coconut sugar or other sweetener of your choice to taste
½ cup water
Pistachios dry roasted
Mix all the pudding ingredients together and let sit 5 minutes, then stir again and place in the fridge for at least 6-8 hours before serving.
To make the topping – stew the rhubarb and blood orange in a pot for about 20 min on a low heat. Allow to cool a little, then store in the fridge until ready to use.
Dry roast the pistachios and once cooled store in an airtight container.
The next day, layer the pudding in glasses followed by the topping and garnish with toasted pistachios and a touch of orange rind. You’ll probably have some topping left over which is really not such a bad thing.
Serve as a surprising breakfast or delightful dessert.
Note: you could even garnish with a few organic Incan or goji berries.
Chia seeds are high in dietary fibre which is good for healthy bowel movements, helps you feel full longer and stabilizes blood sugar levels. They contain Omega 3 fatty acids and all 8 essential amino acids! Antioxidants, vitamins, minerals and trace elements.
Lemons, limes, mandarins, oranges and grapefruit: the white meat under the rind contains masses of bioflavonoids which insulates our capillaries, hence protecting our cells from poisonous free radical attackers.
Maria Carin Gala – Wonder Food
Carin is a passionate foodie and dedicated personal chef who is always excited to share everything gluten free, sugar free and dairy free. Her food is vegan, but only secretly. She believes that the word vegan is often associated with dry, boring, bland food and therefore makes vibrant, wholesome fresh and seasonal food that is good for you and tastes delicious too! You can find her giving cooking workshops/classes around Sydney, being a personal chef, catering at retreat centres and for special events, and splashing, testing and tasting creations in her home kitchen for her upcoming cookbook. Her website is www.galaskitchen.com and navigate your way through tasty photos and upcoming events on facebook.com/galaskitchen. Bon appetite.
Life Balance = Dance. Nature. Naam Yoga.