Spring Chia Bowl

Chia Bowl

Spring is an amazing time for fresh produce, and I was lucky enough to come across some fresh mulberries which became the inspiration for this chia bowl dish. If you can’t find mulberries, you can substitute with blueberries or raspberries and it will still be awesome.

Serves two

Chia Bowl Ingredients

¼ cup white chia seeds
1 ¼ cup coconut milk
1 banana, sliced
1 cup mulberries
1/3 cup pomegranate seeds
¼ cup raw macadamias, chopped

Method

Whisk the chia seeds and coconut milk together in a bowl. Wait 5 minutes and then whisk again. Set aside for 2 hours until the mixture has thickened. If you like, you can do this step well ahead of time – this mix will keep in the fridge for 24 hours.

Once the mixture is ready, spoon into 2 bowls, and decorate with the banana, mulberries, pomegranate seeds and macadamias.

Chia Bowl

Jules Galloway

Jules Galloway is a naturopath, freelance writer and one half of Paleo Health Retreats, living just 10 minutes from Byron Bay. It’s her mission to bust through old nutrition myths and teach a fresh approach to choosing the right foods. When she’s not in the kitchen experimenting with raw desserts or blogging her heart out, she can be found riding 1-2 foot waves on her longboard, doing the famous lighthouse walk, attempting to turn herself upside down in yoga class, or just hanging out with her husband and their two elderly rescue labradors. You can find her yummy recipes at http://julesgalloway.com, and while you’re at it, follow her on Facebook and check out her new project at http://paleohealthretreats.com

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