Ruby Slipper Cardiac Kitchen: Chia Vanilla Pudding

As many of you who follow Ruby Slipper on Instagram would know, we’re big on the noms and regularly update you in on brekkies, morning teas, lunches, in-betweens and dindins.. To find Ruby Slipper on Instagram look for the handle @iolantherubyslipper or click here to follow us on Statigram. Today’s blog is a little sojourn to the Ruby Slipper kitchen where we’ll be cooking up a batch of chia vanilla pudding. Cooking is probably the wrong word – it’s more apt to call it ‘stirring and putting into glasses’ – but it’s certainly delicious and a great healthy breakfast or dessert. I won’t say it’s guilt-free because there’s no reason to feel guilty about food. Food is a privilege and a pleasure – always. Save the guilt for more worthwhile moments like the occasional times you’re less than your best self Β (I’m talking to YOU Corey Bernardi).Β 

To make Β Chia Vanilla Pudding (four serves) you’ll need:

2 cups of milk (dairy, almond, coconut is particularly nice)

2/3 cup chia seeds (white or black)

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

Sweeten to taste with honey or maple syrup

Add your ingredients one at a time, measuring and stirring thoroughly. I used white chia seeds which in truth are grey. They absorb liquids and puff out, much like tapioca or sago. Apparently they’re full of all kinds of goodness for you, high in omega-3 fatty acids and full of protein and calcium. Also, Aztecs used them extensively which is a big tick for me. Many health-nuts and raw/paleo/vegan types also love this seed, but I prefer to think about the Aztecs when considering chia as they were much cooler and likely less problematic to cater for.

Spoon your creamy chia mix into beakers or cups, leaving enough room in each vessel to place fruit or nuts.

Ta dah! Your chia cups will need around half an hour to ‘set’ – here is one of my chia vanilla puddings with paw-paw and almonds – a most virtuous and energy-giving morning tea or brekky.

What do you like making for snacks? Have you taken any ingredient trends to a whole new level you’d like to share?

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