How to make chia pudding

I already wrote about my favorite Chia pudding with mango, and today we will talk about life hacks on how to make delicious Chia pudding with any berries or fruit.

Ingredients (for 2 servings):

  • 1 tablespoon of Chia seeds
  • 100 ml coconut milk (I usually have fat milk 16-19%). You can use less fat or any nut/cow’s milk, or even coconut water, but the proportions of seeds then will be different.
  • 200 g of berries/fruit that you like.
  • Optional pinch of ground vanilla,
  • Coconut chips, cinnamon, other spices, and sweeteners – optional and to taste.

How to do:

1. Pudding.

Mix the milk, seeds, vanilla and sweetener, if you use (I do not put), leave for 5-10 minutes to stand. After that, again mix the pudding to a uniform consistency, then close the container and send it to the refrigerator for a period of 2 hours (you can overnight). The pudding should be quite thick, not liquid. If it is not, add some more Chia seeds and let it stand in the refrigerator for about an hour.

2. Fruit puree.

The filler for the pudding should have about the same density as the pudding itself, this gives the dish a pleasant unified texture. How to do this:

The first method.
If we make it from dense, fleshy fruits such as mango, papaya, banana, avocado or with their participation.
For 1 serving, you will need the same proportions of Chia seeds and milk, and for fruit puree-half a small banana and about 100g of berries. A few berries can be left for decoration, and the rest is punched in a blender, and put in layers.

Second way.
If we want to make a puree of berries/fruits that contain a lot of liquid, then I recommend doing this:

Cut the berries at random, the main thing is that the juice can come out of them. Put in a saucepan, give 10 minutes to lie down and give the juices, then slowly heat over a low heat, bring to a boil, after a couple of minutes turn off and cool. The taste of fresh berries / fruits after such a short heat exposure remains almost unchanged. But their weight decreases significantly, that is, 200g of fresh berries turns into about 100g of processed + juice.

After that, we have only the pulp without juice in the blender (the juice can be used for cooking other dishes – in sauces, lemonades, etc.). you can optionally add a pinch of cinnamon and a sweetener (maple syrup, agave syrup, Jerusalem artichoke, etc.). Whisk until puree.

3. about 15 Minutes before serving, you need to get the seeds out of the refrigerator so that they are slightly warmed up and have a more liquid consistency. In a transparent glass, put any layers of Chia, fruit puree, berries, any toppings to your taste.

You can use frozen berries, they need to be thawed, thrown back in a colander, let the excess moisture drain, and then use or warm up according to the method described above.

Salad with shrimp, papaya and avocado

Recipe for 2 servings:

1. Sauce. In a blender, mix 2-3st.l. Greek yogurt, 50g. grated Parmesan cheese, 2 cloves garlic 2st.l. olive oil, juice of half a lime, optional ½ chili pepper without seeds and veins, salt/pepper to taste, add after the whipped sauce. It should turn out like thick cream.

Also come based sauce tahini (like the one I did for salad with pumpkin and chickpeas) or the Asian style (with sesame oil, fish sauce, ginger, rice vinegar, garlic and Chile). Only in this case lettuce should be replaced by bean sprouts.

2. Avocado 1pc. cut into large cubes and immediately sprinkle with lime juice, not to dark. Papaya peel and slice similarly, the quantity of avocado or a little more. Add to this all a couple of handfuls of salad leaves (I like this salad with a mix of Romaine and the radicchio).

3. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and crude, then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove shrimp, sprinkle them with lime juice, season with salt and pepper, stir.

4. Collect salad. Combine all ingredients, dress with the sauce, stir.

5. Feed. On top of the salad sprinkle a little chopped cilantro and chopped roasted peanuts. This is the bomb!

Salad with papaya and avocado

If you think you don’t like papaya, try this salad.

For 1 serving:
1. Ingredients. 100g cherry tomatoes cut into 2 pieces, 100g. papaya and ½ avocado cut into pieces same size as tomatoes 1 shallot cut into small dice, cilantro chop coarsely to taste (I have 2st.l.). And we still need half a lime.

2. Assembling the salad. Pour onion juice of ¼ lime and let it sit a little to is marinated. After 5 minutes to throw on him all the remaining ingredients, season with salt/pepper to taste, mix gently. If you have a very ripe avocado, it will turn into a sauce, but it tastes better that way;)

3. Feed. On top a little salt/pepper and pour over the juice of the remaining lime quarter.