Mothers Day comes around once a year but really we should celebrate our moms each and every day! Their selflessness and unwavering love should be honoured and returned as often as possible. As a little girl I would always try to make mom breakfast in bed (this usually involved burnt toast and sloppy cereal that had been soaking in milk too long! I like to think I have got a bit better!)
In May Pomegranates and Dragon fruit are in season. Using seasonal produce always makes for more tasty and beautiful food. This Pink Chia Pudding Breakfast can be eaten as a dessert or as breakfast.
Pink Chia Pudding
Prep Time: 5 Minutes
1/2 Cup Chia Seeds
1 Cup Almond Milk Unsweetened
1 Teaspoon Honey
1 Cup Double Cream Yoghurt/ Coconut Cream
1 Cup Frozen Raspberries
1 Dragon Fruit peeled
1 Banana Sliced and Frozen
- Melt the honey in the microwave and add to the almond milk
- Add the chia seeds to the almond milk – mix well. Spoon into the glasses and refrigerate for 1 hour.
- When ready to serve – blend the yoghurt or coconut cream with the banana, raspberries and dragon fruit til smooth. Spoon onto the top of the chia seed/ almond milk mixture.
- Sprinkle with fresh fruit and pomegranate seeds – eat straight away
You can use any fruit in the smoothie blend.