Mango chia pudding
This dish can be a breakfast, a snack, or any meal really, just depends how much of it you eat!
High in antioxidants, minerals and vitamins from the nuts and seeds, rich in pro-biotic bacteria (if you use fermented coconut water like I did), lots of great Omega 3 fats from the said nuts and seeds as well as excellent fibre from chia, flaxseeds and the fruit. A nutrition powerhouse!
Make sure you soak your nuts and seeds to activate and remove phytic acid. No need to dry them for this dish, just soak overnight or for 24h and blend away!
-1 cup activated mixed nuts (I used almonds and walnuts)
-1 medium ripe banana
-1/2 large mango (reserve the other half for topping)
-1/2 cup chia seeds
-1/2 cup flaxseeds (soaked for a few hours in filtered water to facilitate digestion)
-1 cup fermented coconut water- learn how to at the next Probiotic foods workshop or use water from freshly opened coconut
Blend all ingredients in food processor (not blender as it’s not liquid enough). It will have a lovely mousse/pudding like consistency. If too thick, add a bit more coconut water.
To serve: sprinkle toasted coconut flakes and diced mango, or dust with cacao powder and cacao nibs for a super indulgent moment!