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Kombucha Chia Pudding

Admission : I’ve never loved chia pudding, I found it weird, texturally, so I dismissed it from my kitchen repertoire…until recently.

One of the gorgeous girls in my team brings it with her everyday to work and pops it in the fridge as her afternoon snack and each time she does I look at it thinking, maybe I should give you another chance my chia? So I did, but I did so with  new twist in our relationship and tuned into my gut loving ingredients  and made it with kombucha. Oh yeah. The booch is making the chia great baby and imma pretty stoked about it.

Chia already has a whole host of nourishing elements but teamed with kombucha (my favourite Remedy Kombucha)gives this chia pudding some serious nutrition bragging rights – check it out:

  • chia are a dense source of minerals including magnesium, potassium and calcium
  • chia are high in antioxidants and heart loving, appetite satiating, skin glowing Omega 3 ALA fats
  • protein are a key element in chia seeds too and they are some of the richest plant based sources of amino acids, the building blocks for protein
  • kombucha delivers a delicious taste but through the fermentation process, adds live cultures which create short chain fatty acids…
  • short chain fatty acids in kombucha and thus in this recipe support your metabolism, digestive/gut health, and can boost immunity too – gosh knows we all need a bit of that over the winter!
  • the combination of chia and kombucha are like the ultimate team players for healthy digestion and wellbeing

Need more reasons? Well I could go on, but let’s take it one chia pudding at a time…

KOMBUCHA CHIA PUDDING

Serves 1

GF : DF : SF : VEGAN

4 tablespoons chia seeds

1 cup (250ml) kombucha (we used Remedy Hibiscus Kiss)

1/2 teaspoon vanilla

2 teaspoons maple syrup

Top with:

1-2 tablespoons coconut yoghurt

¼ cup frozen or fresh raspberries or fresh strawberries

Toasted coconut

Crushed nuts if desired

Whisk together chia, kombucha, vanilla and maple with a fork a medium sized bowl. Allow to sit for 10 minutes, whisk again to ensure even distribution then pop in fridge to set overnight. When ready to serve, top with coconut yoghurt, berries, toasted coconut and nuts if desired. We also added some leftover baked rhubarb which was delicious!

To note: this is not a sponsored post, I used the Kombucha I have on hand which is Remedy.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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