Stephanie Achar recipe: Chia & Vanilla Breakfast Bowl
Forget cold tea and soggy toast: Mother's Day breakfast in bed gets decadent with this vibrant chia and vanilla bowl from our resident foodie
CHIA AND VANILLA BREAKFAST (OR CHOCOLATE!)
Chia seeds are a great addition to breakfast recipes: they taste like tapioca yet provide longer-lasting energy due to their protein content. They are also packed with vitamins, minerals, fibre for good digestion, and anti-inflammatory omega 3 fatty acids that are essential to your health.
Try mixing them with vanilla for breakfast, or pamper yourself and transform the recipe into an indulgent dessert with raw cacao.
Serves 3 to 4
1/2 cup raw cashews, soaked 3 hours in one cup filtered water
2 cups filtered water
3 medjool dates, pitted
2 tsp vanilla bean paste
pinch sea salt
1/4 cup chia seeds
Fresh fruits, to serve
2 tsp raw cacao per cup (Optional)
Drain and rinse soaked cashews.
Add them to a blender with 2 cups filtered water, dates, vanilla bean paste and salt. Blend on high speed for one minute.
Mix with chia seeds. Let it sit to allow it to gel for 30 minutes, then give it a stir with a fork to avoid lumps.
Divide into 3 or 4 bowls.
Place them in the fridge for 3 hours or overnight. Top up with fruits.
If you'd like a chocolate pudding add 1 tsp of raw cacao per cup or 4 tsp to the whole batch. Enjoy!
Vegetarian; vegan; free from gluten, dairy and refined sugar
STEPHANIE ACHAR RECIPES
Foodie and nutrition expert Stephanie Achar has worked with Conde Nast Traveller, Vogue, Elle and Marie Claire. She is currently studying Nutrition and has teamed up with Culture Whisper to create a series of seasonal, wholesome and delicious recipes.
See more of Stephanie's recipes on Instagram.