This pudding is delicious, low-GL and low in sugar. One serve counts as one piece of fruit out of your 2 pieces per day. You can make it in a big batch and store in the fridge for 3-5 days. Make the topping and the pudding base the night before and then construct your dish in the morning.

Make the smashed strawberry ‘jam’ topping:
250 g (9 oz) strawberries, washed with stalks removed
150g (5 1/2 oz) raspberries
1 teaspoon vanilla bean paste / extract or pods from 1/2 vanilla bean
2 fresh dates, pitted or stevia drops to taste
2 tablespoons chia seeds

Combine 125 g (4 1/2 oz) strawberries, vanilla and dates into a high performance blender like a Vitamix.
Blend until smooth.
Spoon the strawberry puree into a bowl.
Add the chia seed and mix through.
Smash the raspberries and add to the strawberry puree.
Dice the other 125 g (4 1/2 oz) of strawberries then add to the strawberry puree.
Allow the berry jam to settle and develop for at least 30 minutes in your refrigerator

(Recipe from Teresa Cutter – The Healthy Chef)

Chia pudding base:
Mix 1/4 cup chia seeds with 1 cup coconut milk and 1/4 cup water, let sit for five minutes, give a good stir and put in the fridge to set overnight
Spoon half the coconut chia pudding into a bowl
Top with a few tablespoons of the smashed strawberry jam, a sprinkling of low-GI muesli or raw nuts and seeds, and half a fresh peach or a kiwi fruit.
Sprinkle over a few leave of fresh mint if, you have them handy.

This travels well so you can serve them up into little ready-to-go jars and take with you if you need to leave the house early.


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