Time for a healthy in season snack.
This is such an easy nourishing snack or breakfast the whole family can enjoy, even my 5 year old loves it. I usually make enough so I can split it between a couple of jars and take one to work as a great in between clients healthy slightly sweet snack.
A gluten and dairy free snack and chia seeds pack a powerful nutrient punch (for such a tiny wee seed), a great source of protein, fibre and omega-3 fats.
I love baking a whole pumpkin in the oven…it’s a super easy way to get the nice soft pumpkin flesh ready for dishes like this tasty chia pudding but also other dishes such as pumpkin fritters, mashed pumpkin topped shepard’s pie or pumpkin turmeric hummus.
Combining the pumpkin with spices such as cinnamon, all spice and turmeric make this not only delicious but anti-inflammatory and a blood glucose balancer.
Here we go!
1/4 of a cooked pumpkin (roasted for more caramel flavour
1 cup coconut cream
1.5 teaspoons cinnamon
1 teaspoon turmeric
1/4 cup mix of pumpkin seeds & sunflower or flaxseeds
2-3 drops of Stevia (to taste)
Add above ingredients to high speed blender and blitz till smooth.
Pour into container and stir in 1/4 cup chia seeds.
Put into fridge to set (30 min to 60 min).
Serve with toasted seeds and nuts and berries.
This is a good source of essential fatty acids from the nuts & seeds & coconut cream. Pumpkin is a good source of Vitamins and minerals such as E, B6, A, C and folate, magnesium, iron and phosphorus, potassium. As well as dietary fibre!
Whip some up today!
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