After collecting a glut of chocolate over the weekend and finally succumbing to a cough and cold that’s been lurking around our house, I was looking for a vitamin boost, something quick and easy to start the day.
I have had this little container of Chia seeds sitting on my pantry shelf patiently waiting for my attention. These little black and white seeds have gained popularity for their nutritional benefits including being a good source of omega-3, protein, fibre and antioxidants. I originally bought the chia to try out as an egg substitute. I haven’t got around to doing that yet but decided it was time break them out for my smoothie.
So here’s how I made my morning fast-breaker:
1. Combine 1 tablespoon of chia with ½ cup water and let it sit for 20-30 minutes until it forms a gel.
2. Have a shower while waiting.
3. Slice a banana, rummage the freezer for berries (raspberries today), grab some lactose free yoghurt and milk from the fridge. Add all of these to the chia gel and blend.
I used 1 banana, ½ cup raspberries, ½ cup yoghurt and 1¼ cup milk. This made enough for 4 small glasses or 2 generous serves.
I always like a banana in a smoothie and raspberries are delicious, but next time I think I’ll give blueberries a try or even kiwi. I think I might add some more yoghurt too – I love the tang. The texture of the chia seeds is noticeable in the smoothie, so if you think this will bother you, look out for ground chia or start your morning workout pounding some seeds with a pestle and mortar.
