Spring is here! This time of year is all about re-setting yourself as nature’s surroundings do the same.
Many people like to take part in a ‘detox’ or ‘cleanse’ at this time of year and rightly so, it’s the new leaf we’ve all been waiting for.
From a naturopathic perspective, cleansing is a way to give your body a break and to take things back to basics.
There are some strict guidelines out there, however, the easiest and most balanced way to conduct a simple cleanse for yourself is to base your diet on whole foods that are free from preservatives and additives, eliminate foods your body can struggle with such as dairy, sugar and wheat, remove caffeine and re-hydrate with plenty of water and herbal teas.
As well as keeping your diet simple, supporting the elimination organs is vital to moving things out of your body effectively.
The digestive tract is one of the largest organs to remove waste and many people can feel sluggish after a winter of heavy foods.
This breakfast pudding is the perfect way to kick-start your digestion first thing in the morning.
Chia seeds are a good source of soluble fibre - a very important fibre for digestive health. Eating soluble fibre first thing in the morning helps to regulate your digestive system, soothe any abnormal contractions as well as clean up anything that might have been left behind. Soluble fibre also helps your good bacteria grow, a very important part of your overall wellbeing.
This chia seed pudding is the perfect spring wake-up call. You can be confident you are eating a balanced meal that gently supports you as you cleanse as well as provides essential nutrients such as omega 3, vitamin C and antioxidants to help your skin glow and energy beam.
Raspberry passionfruit chia seed pudding
- 4 tbsp/60g chia seeds
- 400ml coconut milk
- 2 tbsp coconut flakes or shredded coconut
- 1 tbsp maple syrup or preferred sweetener (optional)
- 1 cup frozen raspberries (see notes)
- A pinch of salt
- 2 passionfruit
How to make
- In a blender or mixing bowl, mix 2 tablespoons of chia seeds, 200ml of coconut milk, the coconut flakes, maple syrup and a pinch of salt until well combined. Allow this to sit for a moment as the chia seeds begin to gel
- Scoop the contents of the passionfruit into the bottom of two jars then place half of the previously made chia seed mix on top. Set this aside while you make the raspberry layer
- In the same bowl or blender jug, place the remaining 2 tablespoons of chia seeds and coconut milk and the cup of frozen raspberries and mix until well combined. Pour half of this mix into each jar, replace the lid of the jar and leave the puddings in the fridge to set overnight. Top with raspberries in the morning and enjoy!
- If you are mixing by hand, thaw the raspberries slightly so that they can break down when they are com-bined with the chia seeds and coconut milk
- If you are using a blender, avoid using high power as you do not want to crack the chia seeds open
- These puddings will last up to 3 days, ready-made in the fridge
- Choose a coconut milk that has a true coconut taste. I use canned coconut milk but you could use a coconut blend found in the ‘milk alternative’ section of your supermarket or local store
Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.
Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.
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