The last couple of months have just flown by and I haven’t given this space as much attention as I would have liked. So I decided to bin the excuses today and write!
I recently decided to mix things up a little with my food intake and cut out carbs entirely (or as much as I possibly can) for a while. So yes, I’ve started eating ‘keto’ in an attempt to see if I can indeed make progress whilst still being able to eat cheese (win-win as far as I’m concerned). I’m not sure yet how long it’s going to last but I’ve been on it for about 3 weeks and now that the terrible withdrawals have stopped, I’m quite enjoying this new approach to eating.
That brings me to the point of this post – chia-pudding! I know the whole chia-pudding mania is not new so this is just me trying to share a version I made that tastes like a little pot of heaven.
Raspberry-Mint Chia Pudding
Raspberries – I used about a handful but this is entirely up to you
200ml coconut milk (the kind that comes in a tetrapak, not in a can)
30g chia seeds
A sprig of mint
Blitz the raspberries, coconut milk and a couple of mint leaves in a blender (I used my Nutribullet). Decant the gorgeous pink mixture into a mason jar and then add the chia seeds. Put the lid on, shake it like a polaroid picture and leave to set in the fridge for at least 2 hours or preferably overnight.
Top with more mint if you like and serve….
P.S. Because the Nutribullet pulverises the seeds of the raspberries as well as the flesh, the pudding does have a slightly ‘green’ taste to it. You can avoid this by using a regular blender and straining out the seeds if you really want to but I promise you will stop noticing it after the first couple of mouthfuls!