Recently technique has played pertinaciously against me, failing me in every possible manner. First it was my PC screen going blind, then my Photo Shop crashed down and last but not least, it was my site playing some strange trick on me and acting bugged. I’m trying to fix all this mess but in the meantime, if you see some strange things on Naturelita or can’t find something that you are looking for, please don’t be angry at me. I hope to bring back everything to normal soon.
Now, let me tell you about something that never fails me – like the little chia seeds! They come handy anytime I need a light breakfast or an egg-replacer, or just want to boost the nutritional profile of a meal, be it a salad, a smoothie or dessert.
I have written about the healthy benefits of chia before, but let me just repeat the most important facts, because these seeds are so tiny, it is amazing how many nutritional goodies they are packed with:
- Highest plant-based source of omega 3
- Rich in dietary fiber and protein
- Naturally gluten-free
- Respectable amount of antioxidants
- 4 gm protein in 2 tbs only
This time I used chia to break my recent every-morning-smoothie routine and to have a luxurious winter-colured pudding. The pudding can also be served as a light and gilt-free dessert or an afternoon snack.
Not only it takes less than five minutes to prepare but is so in tune with the winter shades that makes it your perfect take-no-time-winter dessert. Enjoy and let me know, if you like it!
Winter chia pudding
- 2 cups nuts milk
- 4 tbs fresh or frozen cranberries
- 3 tbs chia seeds
- 2 tbs agave syrup
Mix the milk with the chi and agave. Fold in the cranberries and keep in the fridge for a few hours or overnight for the chia to jelly. If preferred, you may top it with extra cranberries or coconut shred before serving.