Energising Vanilla Chia and Buckwheat Pudding

This makes the perfect light meal or snack at any time of the day, though I love it as part of breakfast after a big cold green smoothie. The combination of coconut and vanilla with chia seeds and banana makes it a really fresh and filling bowl of goodness. Fruit is best eaten on an empty stomach because it’s the quickest food group to digest. If you eat fruit after a heavier meal with protein and fat, the fruit will ferment behind it in the gut, causing bloating and discomfort. This dish allows the banana to be eaten first, followed by the healthy fats and protein of the chia seeds and almond milk. 

Energising Vanilla Chia and Buckwheat Pudding

Chia seeds are also known as the ancient food of the Atzecs thanks to their impressive nutrient levels and are native to mexico and Guatemala. These tasteless and tiny seeds are super high in essential omega-3 fats, which help to keep your heart and brain healthy and build smooth,  glowing skin. They also boost impressive levels of fibre, protein, iron, calcium, magnesium, zinc and selenium. They’re easy to digest and a brilliant for for anyone trying to lose weight, as they quickly absorb liquid and swell up, keeping you feeling full for hours, plus they help to balance out blood sugar levels. Two tablespoons of chia seeds provide 10 grams of fibre, which reduces inflammation, lowers cholesterol and helps to regulate bowel function. That’s 33% of the daily recommended intake of fibre per day in just two tablespoons!

Energising Vanilla Chia and Buckwheat Pudding

Energising Vanilla Chia and Buckwheat Pudding

 

Energising Vanilla Chia and Buckwheat Pudding
Serves 1
A quick and easy breakfast or snack to fill us with protein, fibre, omega-3 fats, antioxidants and energy-boosting vitamins and minerals. The chia seeds also keep us feeling full for hours!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 4 tbsp whole raw chia seeds
  2. 1 tsp pure vanilla extract
  3. 1 tbsp raw buckwheat groats
  4. 125ml unsweetened almond milk
  5. 1 banana
  6. 1 tbsp unsweetened coconut flakes
  7. Pinch of cinnamon, to serve
Instructions
  1. Place the chia seeds, vanilla and buckwheat groats in a glass, jar or bowl.
  2. Top with almond milk so that the seeds are almost submerge and stir well.
  3. Place in the fridge for 10 minutes to allow the chia seeds to absorb the liquid and swell up.
  4. Top with chopped banana, coconut flakes and a pinch of cinnamon.
Notes
  1. Any leftovers can be stored in a container in the fridge for 2-3 days.
Rosanna Davison Nutrition http://www.rosannadavisonnutrition.com/