I created this recipe combo when I got home from a Tantra training a couple of months ago but I was so busy enjoying it that I didn’t take any photos. I’ve made it again today for breakfast with my partner and now I can reveal Saucy Chia!
It came about when I made a chocolate chia for breakfast and it seemed a bit lacking in relation to how juicy I felt. I started imagining a melba sauce to add some zing to pep it up…
And I dreamed up the idea of making a fruity smoothie to pour on top as a sauce. Meanwhile, my partner dreamed up the name.
As a rule, chia needs 4 x its volume in liquid to create a smooth pudding. So for 1/2 cup of chia, use 2 cups of liquid.
Not just any liquid, don’t go adding water otherwise you end up with a bland gruel that’s a trial to eat. Or the gloop they ate on board The Nebuchadnezzar ship in ‘The Matrix’ film. (Side question: would you have chosen the blue pill if you knew you had to eat that for the rest of your days? It’s a tough question for a foodie on the path of awakening)
Because chia on its own tastes of nothing so you’ve got to add some flavours. And add them at the start so they can mingle in. A dash of vanilla extract and a pinch of salt, together with a lovely fresh almond milk can be a great place to start. From there, you can get creative.
Then stir the chia well and leave it for 15 mins to swell up and absorb the flavours. It’s important to stir it often so that it’s nice and smooth (no lumps!). Use a fork or a mini whisk.
I began my Saucy Chia by preparing a chocolate chia pudding for the base layer. I used cacao powder and carob, cinnamon, a pinch of pink salt, vanilla extract and a dash of maple syrup, and superfoods – reishi and fo-ti – for a fully rounded taste experience.
Next the berry smoothie sauce. I used frozen fruit for the base – banana, strawberries & blueberries, and then a few raspberries for colour. For extra zing (and antioxidants) I threw in a handful of golden berries (aka Inca berries).
To make it smooth and creamy and feel yummy in my mouth, I added lecithin (which contains the B vitamin Choline which is good for memory, and helps the body digest fats) and melted coconut oil.
Be sure to add the warm oil last otherwise it will set like wax on the frozen fruit, and that’s not much fun. But if it happens it’s not the end of the smoothie. You can melt the oil back down by blending the smoothie for longer, although of course your frozen fruit will start to go a bit droopy.
The next group of the ingredients I use in my breakfast each day is superfoods. These are nutrient-dense plants from the Amazon, from India (ayurveda) and China that tend to have superpowers. For Saucy Chia, I had a sense for suma, ashwagandha and camu camu.
And finally, a delicious vegan milk to blend the smoothie. My go-to which is always in my fridge is Koko coconut milk. It’s even more generous if you make your own fresh nut milk.
Spoon a layer of chocolate chia into a bowl the pour on the sauce. Top with a sprinkle of bee pollen Make a prayer of gratitude and Bon Apetit!
It makes a fabulous breakfast to set you up for a zingy vitalised morning – and as much fun as you want 😉 And there’s nothing to stop you making this for dessert at any time of day.
We certainly had fun making and eating and taking the photos. I posted a saucy one on my Instagram, as the 3rd in the series, but I’m not sure anyone noticed ha ha.
½ cup chia
2 cups coconut milk / nut milk
3 Tablespoons raw cacao powder
1 Tablespoon raw carob powder
½ tsp cinnamon
½ tsp vanilla extract
1 – 2 Tablespoons maple syrup
+ superfoods (optional)
½ tsp reishi extract
¼ tsp fo-ti
1 cup fresh or frozen bananas
1 cup frozen blueberries & strawberries
A few frozen raspberries
1 ½ cups coconut milk
2 Tablespoons golden berries
1 Tablespoon lecithin
1 – 2 Tablespoons melted coconut oil
+ superfoods (optional)
½ tsp ashwaganda
½ tsp suma
1/4 tsp camu camu
bee pollen to sprinkle on top
And remember, you have full permission to get saucy!