Fredi Magazine Spring 2016 / Volume 2 Issue 1 - Page 74

» chia pudding recipe RECIPE • BY DANIELLE ROSE Strawberry Balsamic Cocoa CHIA PUDDING ove over quinoa and kale, there’s a new super food in town! Introducing chia seeds, the mighty super food previously most commonly associated with funky-haired houseplants from your childhood. Yes my friends, ch-ch-ch-chia seeds are back on trend, but this time instead of growing chia grass as hair for your “chia pet,” we’re now topping yogurt bowls, salads, smoothies and more with the flavourless teeny, tiny seeds. Photo courtesy of Danielle Rose The seeds, which are jam-packed with antioxidants, fibre, protein, and omega3’s, also feature the magical ability to bind many foods once moistened, making them the key ingredient for healthconscious chia seed pudding. This no-cook dessert/snack is guaranteed to satisfy your sweet tooth with its cocoa chia pudding base, enhanced with deep and complex-tasting balsamic-macerated strawberries with their juices that trickle down into the pudding, delivering that rich balsamic taste into every bite! » TWO SERVINGS For The Pudding For The Garnish 2 In a medium bowl, toss 1 cup diced 1 1/2 cups vanilla flavoured almond milk 2 fresh strawberries, sliced, for garnish strawberries together with the balsamic 1 tbsp sliced almonds, toasted vinegar and maple syrup. Place in fridge 1/3 cup whole chia seeds 1/4 cup cocoa powder, sifted 1/2 tsp ground cinnamon 1/4 tsp sea salt for 20-30 minutes to allow strawberries 1 In a large bowl make the pudding by to release juices. maple syrup to taste vigorously whisking together almond milk, 3 Evenly spoon the pudding mixture into chia seeds, cocoa powder, cinnamon, and two serving dishes or jars. Top evenly with For The Balsamic-Macerated sea salt. Taste and sweeten with maple the macerated strawberries and balsamic Strawberries syrup as needed. Pour into a container juices. Top each with a sliced strawberry 1 cup fresh strawberries, hulled & diced and let stand in fridge for 15 minutes. Stir and toasted almonds. Serve immediately 1 1/2 tbsp balsamic vinegar again and replace back in fridge for at or place in fridge until ready to serve. least three hours, preferably overnight. Pudding will keep in jars for 2 days. 1/2 tsp maple syrup 74 • fredi spring 2016 FOOD&DRINK //