Being a retreat chef – what a joy!
Not only do I get to make the most delicious soul-inspired food and serve to the most beautiful souls on retreat, but it also gives me the enormous privilege of filling my shopping trolley with bountiful loads of delicious, organic goodness!
It’s like a delightful treasure hunt as the menu unfolds from one basket of fruit and veggies to the next. I never quite know what is going to be available at any given time.
So… I was busy filling my shopping trolley with fresh organic goodies in Belgium last week when the most delicious pile ‘Emilia’ of mangoes caught my eye.
I suddenly thought my guest would just LOVE ‘Mango Chia Breakfast Pudding’. And so it was.
My guests loved them.
If you’ve not yet discovered the culinary alchemy of chia seeds, then you are in for a real treat. They thicken, in a jelly-like fashion when soaked, making the perfect pudding or smoothie addition.
Soaking also makes it easier to digest and assimilate their nutrients.
Chia seeds are one of the richest plant-based sources of essential fats; a high-quality, complete protein food loaded with antioxidants.
These chia mango breakfast bowls are a wonderful way to start the day and sit alongside many more nourishing morning ideas in my vegan breakfast recipes collection on Kind Earth.
Quick Mango Chia Breakfast Bowl VIDEO guide …
I managed to shoot a super quick video to show you how easy these chia breakfast puddings are to make (and also an excuse to say a quick hello to you guys!)…
Chia Mango Breakfast Pudding Bowl - super healthy deliciousness
A super-healthy plant-based chia breakfast pudding bowl recipe, using mangoes, banana, tahini and chia seeds.
Ingredients
- 1 ripe mango (medium sized)
- 200ml to 250ml water (or plant-based milk)
- 1 ripe banana (optional)
- 2 heaped teaspoons of tahini (or cashew butter)
- 3 tablespoons chia seeds
- Optional superfoods
Instructions
- *** Please check my super quick video below for a helpful guide ***
- Peel and scoop out the mango and place into a blending jug.
- Add the water (or plant milk).
- Next add the banana.
- Add the tahini.
- Put in any optional superfoods (I enjoy maca, moringa and hempseeds or hempseed protein powder).
- Blend until smooth.
- Mix in chia seeds.
- Over the next 20 minutes, stir in a couple of times again. Re-stirring in this period, stops the seeds from sticking together.
- Pop in the fridge overnight (or for at least an hour or two). Serve the next morning (or later) after you give it a stir. Add toppings of your choice like fresh fruit, dried fruit, nuts, seeds, granola, etc.
- Enjoy!
Super helpful guide on how to make a vegan smoothie…
This looks awesome, Trinity! Being a retreat chef sounds like so much fun!
Thank you so much for tuning in Becky. Oh my goodness… I feel so incredibly blessed to be able to do what I do. Being a retreat chef stirs my soul! It’s hard work and I am on the go all the time BUT it’s so rewarding and I love it!
YUM! Love the way you’ve decorated them too 🙂
Thank you Aimee – I am really enjoying making things look more fancy these days 😀
WOW ! This looks lovely . Do you think white or black chia seeds are better ? Just wondering as I always used black but recently every recipe I’ve seen says use white
Hi Melissa, great to hear from you!
The difference between white & black chia seeds is pretty much aesthetical – so go with what you prefer 😉
x
I just made this and it is so delicious. Thank you Trinity this will make a lovely pudding for my delicate souls, you are such a lovely education. Diolch Cariad :0)X
I am delighted to hear it.
xx