Chia Rhubarb Pudding
- ½ a cup of plain organic full-fat or Greek yoghurt. Goat or sheep milk yoghurt is great if you’re sensitive to dairy, and good for variety anyway.
- 1 rounded teaspoon of chia seeds
- A few stalks of rhubarb, pre-baked in the oven at 180 Celsius for around 20 minutes. I bake them with nothing else, but you can add stevia if you like a little sweetness.
- Cacao nibs!
- Mix yoghurt and chia seeds, and allow to set for a few hours. This lets the chia seeds expand and creates a ‘pudding’
- Serve with pre-baked rhubarb, cacao nibs and cinnamon sprinkled on top 🙂
Did you know?
|Cacao nibs are chocolate in it’s natural state, completely unprocessed and sugar free! Cacao is a great source of phytonutrients including aminos, protein, omega-3, calcium, zinc, sulphur, copper, potassium, beta-carotene, chromium and magnesium.Magnesium is critical for muscle relaxation, circulation, and heart health. It is the most abundant mineral found in the heart. Magnesium helps us to relax, and prevents us from getting overly stressed. Chromium is a mineral that is critical for helping us to regulate our blood sugar. It helps our cells to become more sensitive to insulin. Insulin resistance also known as pre-diabetes is a condition that affects many people living in western countries. Chromium helps us bring insulin levels back into balance, resensitising our cells to insulin. This is important because, this means that our bodies can utilise glucose (blood sugar) as fuel. Without balanced blood sugar, our brain function, muscle function and overall well being affected. Iron is an important mineral oxygenation of the blood. Haemoglobin is responsible for transporting oxygen throughout our body. This is important to energy production and recovery after training.
I like to chew on cacao nibs after lunch instead of the chocolate I used to have. 🙂