Sadhana Signature chia pudding

Serves 4

Chia seeds are loaded with nutrients, including calcium, iron, protein and healthy fats. They are flavourless on their own, which actually makes them very versatile, as they take on the taste whatever you soak them in. Chia puddings are a very quick, convenient and filling breakfast option that will keep you energised all morning. You can also use this base recipe with any other mylk in this recipe book and your own toppings, so you’ll never get bored.

1 litre (35 fl oz/4 cups) Vanilla almond mylk

100 g (3½ oz/⅔ cup) chia seeds

1 batch Raspberry chia jam

1 batch Coconut yoghurt

seasonal fruit, to serve

• In a large bowl, whisk the almond mylk and chia seeds together for a few minutes, to prevent lumps forming. You will see the chia seeds begin to soak up the liquid; it’s important to keep stirring until the seeds have absorbed all the liquid and the mixture has thickened.
• Leave to set in the fridge for 20 minutes.
• To serve, divide the chia pudding among four bowls. Top with a generous dollop of raspberry chia jam and coconut yoghurt. Decorate with seasonal fruit and serve.