Chocolate Cake Batter Chia Pudding Recipe

chia puddingIt might seem like I am a little obsessed with chia seeds lately as it’s not long ago that I was whipping up a batch of Blueberry Chia Jam. The thing is, I can’t help it.  These little seeds are just so good for our health with their bundle of healthy omega-3 fats, fibre and protein.  Chia seeds can be added to so many dishes, including puddings which are pretty hot right now.  I have tried a few of these, but none that I really loved.  In my search for recipe idea’s I came across a handful that promised the taste and texture of cake batter and given that I was a helicopter kid waiting for that hotly contested mixing spoon, I was quite keen on the idea.  The problem with some of these recipes though, is that although promoted as ‘healthy’ they sometimes contain way too much fat and sugar even if they do originate from a ‘natural’ source. So, I created my own version of the Chocolate Cake Batter Chia Pudding, which I made for breakfast this morning and then launched on the Morning Show on 6PR 882Am radio.  It is very delicious and I think that you might like to try it.

Chocolate Cake Batter Chia Pudding

Ingredients: (Serves 6) 6 tablespoons chia seeds 6 Medjool dates, seeded and chopped 1 x 400 ml can evaporated light milk with coconut 1/4 cup rolled oats 1 tablespoon of nut butter (whichever takes your fancy) 1 x 400 ml can light coconut milk Method: Mix all ingredients together except the coconut milk and place in the refrigerator for one hour.  Place mixture into a blender and add 2 x tablespoons of cacao powder, 1 x teaspoon vanilla extract and a splash of milk if more liquid is required.  Pour into six small bowls, jars or cups and leave overnight in the fridge. In the morning: Open the tin of coconut milk and carefully scoop out the solids at the top of the can, placing in a mixing bowl.  Add 1 teaspoon of vanilla essence and using electric beaters, beat until smooth and soft peaks form. Spoon a little onto the top of each pudding and finish these cute little bundles with a sprinkling of finely grated dark chocolate. Nutrition per serve = 230 calories, 8.5 g fat, 23.5 g carbohydrates, 11 g protein and 250 mg calcium

 

Bigger is not necessarily Better

Bigger is not necessarily better. In the world of Sumo at least. Last night, as I watched with my very own eyes, the Mongolian champion Hakuho manhandled his opponent Kotooshu to remain undefeated at Summer Grand Sumo. The champion was one of the smallest (relatively speaking) wrestlers there. What a cultural experience. Sumo wrestlers pretty much do the opposite to what we might do to lose weight. They eat lots and often and their speciality is “chanko” nabe, and chunk nabe has tons and tons of meat. In fact, that’s about half of what you put in there. There’s all kinds of meat; beef, pork, chicken, you name it. Plus there are noodles cooked in the broth. Supposedly, this is what sumo wrestlers eat to keep the bulk on. I have tried to avoid the ‘sumo’ diet while in Japan, which is pretty easy as the food here is divine. I have had my yearly dose of omega-3 fats from all the delicious raw fish and seafood, a flood of anti-oxidants from vats of green and oolong tea and a ton of essential iodine from ribbons of seaweed. There is much to be learnt from Japanese portion sizes, they are much smaller than what we eat in the Western world and they don’t eat between meals. There are no coffee or tea breaks either. One would think this is all helping assist the Japanese in having the highest life expectancy in the world. Lets hope Sake has some benefits too.