I’ve had chia seeds in my pantry for about a year now. Occasionally i will sprinkle them on oats or into baked goods, but it wasn’t until recently I discovered their amazing gelling properties. Chia pudding is hardly a secret in the raw/vegan community, but for me it’s been an exciting new discovery.

I’ve been eating chia pudding for breakfast the last few weeks with either almond milk or coconut milk and mangoes. This is all part of pretending I’m on a tropical holiday somewhere. While making my breakfast the other day, I was on the phone to my friend/client/massage therapist, Carly, and the conversation landed on Chocolate. Don’t all good conversations at 7.30am? By the time we hung up, my chia had gelled and I had the idea that chocolate was a perfectly normal (and antioxidant rich) breakfast food.

Once I had chocolate and mango all ready to go, I couldn’t leave chilli out. Vivienne might not have forgiven me. She’s promised me that they’re a perfect combination. And they were. The chia gel was smooth and cooling along with the mango, the coconut milk sweet, the cacoa powder earthy and a little bitter. The bitterness going perfectly with the occasional zing of chilli. It all summed up my tropical island fantasy breakfast perfectly.
2 Tbsp chia seeds
1/2 cup water
1 1/2 tsp cocoa powder
2 Tbs coconut milk
1 ts sweetener (I used natvia)
a sprinkle of chilli flakes (if you’re brave)
1 mango, diced

Mix the everything except the mango in a bowl. Leave to sit for about 10 minutes, stirring occasionally while you drink your morning cuppa. Top with the mango and eat.

Preparation and Storage: This whole recipe can be prepared up to 3 days in advance and kept refrigerated in an air tight jar.

Substitutes and Alternatives: For a smoother texture place the chia seeds in a food processor or coffee grinder before mixing. To boost the protein content I sometimes sprinkle hulled hemp seeds on top of mine.

Fluffy, light and tasty

You really can hide vegies ANYWHERE. Cauliflower is my favourite hidden vegetable because it tastes reasonably neutral and is great in both sweet and savory dishes. It also hasn’t got any sort of colour to it so the kids won’t spot it.

Steph, gave me the idea for this one. While she was preparing for her last comp she was mixing cauliflower in with her oats and eggs. I suggested she made the mix into pancakes and the idea took off.

• 2 cups of cauliflower, cut up stems are fine to include (don’t use FROZEN)
• 2 tablespoons coconut milk (optional)
• 2 scoops/60g pea protein*
• a pinch of salt
• 1/4 teaspoon baking powder
• 1 egg**
• 3 egg whites**

Place the cauliflower in a saucepan with the coconut milk or equivilant water. Cover the saucepan and place over a medium heat to steam for 15-20 minutes or until very soft.

Place the cauliflower in a food processor and puree until smooth. Add in the egg and egg white and whizz a little longer. Add in the pea protien, salt and baking powder and puree until smooth.

Lightly grease a non-stick frying-pan/skillet and cook the mixture in 1/3 cup batches, flipping once the mixture has set.

*Pea protien can be replaced with plain soy protien or your favourite (gluten free) flour such as wholemeal, amarenth or besan.
**Or 2 whole eggs