Chia seeds are a member of the mint family. These black or white seeds can be eaten raw or added to recipes, including in gluten-free chia puddings. They absorb liquid and become quite gelatinous in texture. Very high in dietary fibre and an excellent source of protein, calcium and minerals such as iron, magnesium and zinc, they’re also high in the plant form of omega 3 fatty acids, important for heart and brain health.
Tip- Substitute rice milk with coconut water. Toasted pepitas & sunflower seeds, cacao nibs,
pistachios, pomegranate seeds, raspberries and edible flowers could also be used as optional
3 tablespoons chai tea
1 cup (250g) Jalna Greek
Yoghourt, plus extra to serve
1 ½ cups (375ml) unsweetened rice or almond milk, plus extra to serve
3 tablespoons honey or rice malt syrup
1 teaspoon lemon juice, or to taste
½ teaspoons ground turmeric
½ cup (100g) (white) chia seeds
200g tub Jalna Coconut Yoghurt, to serve
Figs, shaved fresh coconut, extra honey (optional), to garnish
Place the tea into a mug and add ½ cup boiling water.
Leave 2-3 minutes to brew then strain the liquid into a medium bowl, discarding the solids.
Add the yoghourt, milk, honey, lemon juice, turmeric and chia seeds, mix to combine and refrigerate overnight.
In the morning stir in extra yoghurt and/or milk if a thinner consistency is preferred. Divide between bowls and top with Jalna coconut yoghourt, figs, fresh coconut and honey (optional) to taste.This is an edited recipe extract provided by Jalna.