Chia seeds are rich in soluble fibre—making them the perfect companion to a sluggish digestive system—as well as moisturising omega 3 healthy fats for a plump and healthy complexion. A hint of fragrant cardamom aid digestion while the scattering of blueberries will help boost your microbiome.
8 cardamom pods, bruised with the side of a knife 310ml drinking coconut or almond milk
60g chia seeds
1 teaspoon natural vanilla extract
Stevia, to taste, or manuka honey (optional)
125g coconut yoghurt, to serve
50g blueberries, blackberries or raspberries (whatever’s in season), to serve
35g pecans, roughly chopped, to serve
In a small saucepan, combine the water and cardamom pods and simmer for 5 minutes, or until the water is reduced by half. Add the coconut milk and bring back to a simmer. Remove the saucepan from the heat and set aside to infuse for 10 minutes.
Strain the infused milk through a sieve into a medium bowl. Add the chia seeds, vanilla and stevia and stir well to combine.
Pour the pudding into small jars or glasses and leave overnight for the seeds to swell and the pudding to thicken.
Serve the pudding with coconut yoghurt, berries and pecans.