Redcurrant and Chia Breakfast Pots

Redcurrant and Chia Breakfast Pot.  Ready for action!

Redcurrant and Chia Breakfast Pot. Ready for action!

All you need for this easy and gorgeous vegan breakfast is a food processor and a fridge.  It’s that super easy, lightning quick and totally nutritious.  What a lovely, healthy start to the day.

Chia seeds are one of the healthiest foods known to man and are the nutritious seeds of a plant related to the mint family!  Funky grass never tastes this good!! This tiny little seed acts a little like a sponge – becoming slimy and swelling up when soaked in liquid.  Because of this, chia is best served mixed into something creamy and delicious…. in this case coconut milk!  It can also be sprinkle on things liked salads or smoothies, like little seedy nutritional bombs!

This treat breakfast is also a perfect way to use up all those inevitable fruity autumn leftovers you (hopefully) have lurking in the corners of your fridge.  We had some mango bits and some red-currants that worked perfectly, in a very random way.  Sweet and sour…..bhom and mmmmmmm!

Any autumn berries would be find here, blackberries and elderberries spring to mind (as I can see them growing outside the window!)  We have an awesome little project planned for the next couple of weeks when we make Beach House Garden Jam for the first time.  Our plum tree has sought shelter under a dry stone wall, all the protected branches (from the vicious gales we get up here) are flourishing and its looking like a bumper plum crop this year.  Add to that a healthy Barsdey apple presence from our new apple tree and the ubiquitous blackberries swathe that is taking over parts of the garden and we’re looking good for tasty, sugarfree jam this year.  Does anybody know any good sugar free jam recipes?

For a more local/ accessible sweet fruit, why not go for a plum.  Oh, plum and blackberries, now we are talking in a sensation and seasonal fashion.

With bags of redcurrants at this time of year, what better way to use them?!

With bags of redcurrants at this time of year, what better way to use them?!

The Bits – for 4

1 cup of vegan yoghurt
1 small mango (or sweet fruit of your choice)
4 handfuls of seasonal berries (whatever you have in your fridge)
500ml coconut milk
1/2 cup chia seeds
1 date (optional added sweetness)
1/2 cup of linseeds
4 drops vanilla extract

 

Do It

Blend the yoghurt and mango and pour into the serving glasses.

Make a berry layer on top using half of the berries.

Next blend up the coconut milk with the date (it sweetens the milk a little), pour out into a bowl, and mix in the chia seeds, linseeds, and vanilla extract. Put this in the fridge for 20 minutes to cool and swell (or for as long as you can resist it’s charms for).

When the chia mixture feels thick-ish, pour it on top of the fruit layer in the serving glasses. Finally top with the remainder of the fruit.

 

Serve

Can be kept in the fridge for a couple of hours but better served straight away – dive straight in!

 

Foodie Fact

The benefits of Chia seeds are far and wide, with vast quantities of Omega-3 good fats and fibre being particular highlights.  Try drinking a large mug of lukewarm water with a chunk of lemon squeezed into it while you are preparing this breakfast, the perfect de-tox first thing in the morning.

Enjoy Xxx Sending you love this happy morning, Jane X

Cor!  What a pleasant way to start the day.

Cor! What a pleasant way to start the day.

Categories: Breakfast, Healthy Eating, Vegan | Tags: , , , , , , , , , , | 12 Comments

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12 thoughts on “Redcurrant and Chia Breakfast Pots

  1. What a beautiful breakfast.

  2. Gem Kray

    Will defo be trying this one!

  3. These look delightful 🙂 you could be proud to serve them at a dinner party let alone for breakfast but what better time to celebrate than the beginning of your new day? I guess your seasons are starting to slow these days and you will be off to Spain again soon? It has been lovely visiting with you guys since you got back 🙂

    • Jane loves serving things in glasses and it does look very swish, all that layering. I have noticed that the new craze in the food world is serving things in jars. Wealthy folk serving things in jars makes me feel warm inside. Trends and the media are quite a persuasive force!

    • PS – We are heading to Turkey first at the very end of October and then to Spain, then I’m back in India for a while. Phew! That is my kind of itinerary! Hopefully I can keep the posts flowing a little better this year, internet and inclination permitting. Namaste Didi!!!!!!!!

      • Can’t wait! We are living vicariously through your youthful travels…you get the hard slog and we get to sit back and marvel and sip wine. I feel like Mr Grace from the 70’s sitcom “Are you being served” “Carry on…you’ve all done very well!” 😉

      • Right then, we need to do some proper adventuring to keep you guys amused……Queue pictures of me riding camels whilst whipping up samosas. The gauntlet has been thrown down…..

      • Darned right it has! We applaud you guys from afar and adore your wandering nomadic gypsy lifestyle. Stevie-boy has been practicing his gypsy dances to ward off bad mojo so he is wafting the results your way and bon chance on your trips 🙂

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