Raspberry Chia pudding and Coconut Yogurt Alkamist parfait
Chia puddings have long been a favourite of mine - the ease of preparation together with their nutritional powerhouse makes it an amazing choice for breakfast, lunch or snack-time. Or dinner to be honest (been there).
Now add coconut yogurt and Swhey's Alkamist powder to the mix and you've got yourself the perfect meal - ready to kickstart any day. Alkamist has a total of 34 ingredients (!) starting with Chlorella and ending with Yumberry Juice powder, all organic, vegan and alkalised to suit your body. Without hyping it too much now, this is one heck of a powder.
The best part about this is that you can prepare the chia pudding the night before (double or triple the batch) and you've got delicious jars full of goodness waiting in the fridge. Perfect for quick mornings or when you get home from work and are too hungry to even fathom preparing and cooking something.
If you want something that is even more filling (and slightly more crunchy), add some granola on top to throw some texture into the dish!
200 ml water
A large handful of raspberries, fresh or frozen
2 tbsp maple syrup
1/2 tsp vanilla extract
75 ml chia seeds
200 ml coconut yogurt
1 tsp Alkamist powder
2 tbsp homemade naturally sweetened berry jam (optional)
1 tbsp nut butter of choice (I used almond)
Combine the water, raspberries, maple syrup and vanilla extract in the jug of a blender and blend until smooth. Pour mixture into a large jar and stir in the chia seeds until everything is combined. Place in the fridge and let set for at least 3 hours or overnight.
When the chia pudding is ready, take it out of the fridge and spoon into serving bowls/jars. Add a couple of tablespoons of homemade berry jam and a tablespoon of nut butter. Mix coconut yogurt with the Alkamist powder and spoon on top, then finish off with fresh berries. Enjoy!