Gooseberry Chia Fool

I’ve just harvested the last of my gooseberries and this time of year they are definitely at their best, soft and sweet – I’ve been eating them directly from the bush.  This recipe requires no cooking, just blended fresh gooseberries with some maple syrup to add a little more sweetness.  It doesn’t quite replace the delight that is the rich gooseberry fool, but even I would struggle with lots of cream at breakfast time.

Gooseberry Chia Fool (serves one)

Goosberry fool

  • 100g fresh gooseberries
  • 100g natural yoghurt (or coconut yoghurt)
  • 1 tablespoon maple syrup
  • 2 tablespoons desiccated coconut
  • 2 tablespoons chia seeds
  • Some coconut flakes to top

Blitz the gooseberries, yoghurt and maple syrup in a blender (save a few gooseberries for the topping to make it look pretty).   Put the mixture into a bowl and stir through the coconut and chia seeds.  Leave for an hour or more (I left mine overnight) – to let the chia seeds do their work to thicken the mixture.  Sprinkle the coconut flakes and some gooseberries on top and enjoy.

 

 

Orange spice chia bowl

Autumn means warm spices, I love the aroma of cloves and nutmeg and of course cinnamon at this time of year (0r indeed any time of year to be honest).  The blend with oranges is lovely and the addition of some honey spice nuts definitely gets into the autumn spirit.

I made the chia mix first thing in the morning before I went out with the dog and then fried the nuts at the last minute before serving so they were warm and sticky. Seriously good when eaten with a tired dog at your feet.

Orange spice chia bowl

orange-spice-chia

  • 1 orange – peeled
  • 1 tablespoon natural yoghurt
  • 1 teaspoon mixed spice
  • 2 tablespoons chia seeds
  • Mix of almonds and walnuts (or other nuts) – I used around 5 almonds and 2 walnuts for one portion)
  • 1 teaspoon honey
  • More mixed spice
  • More natural yoghurt to serve

In a blender blitz the orange, tablespoon of yoghurt and a teaspoon of mixed spice (or add more if you want more of a spice hit).

Put the orange blend in a bowl and add the chia seeds.  Leave for at least an hour or overnight to allow the chia seeds to soak up the juice.

For the nut topping – chop the nuts and dry fry them for a couple of minutes in a small pan. Add the honey and spice and stir fry for another minute or two.

Layer up your bowl with the orange chia mix, natural yoghurt and the spiced nuts.

 

Carrot Maple Chia Bowl

A wet summer Monday morning calls for something good and I made this last night so I could wake up, walk the dog and come back to a delicious brekkie to start the day. I’ve had a week off training and so today is back to training day and to eating a little better (in theory but it is only Monday).  At least I’m starting off with some veg and protein which has the added benefit of tasting a little like carrot cake.

Carrot Maple Chia BowlCarrot maple bowl

  • 1 carrot – very finely grated (about 50g)
  • 20g sultanas or raisons
  • 2 teaspoons of desiccated coconut
  • 2 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • 1 tablespoon pumpkin seeds
  • 150ml coconut milk

Mix all the above together and leave to soak overnight (or for at least a couple of hours).

I like to add some coconut shavings and yoghurt to eat.

carrot maple bowl2

Rhubarb Straw Pot

I’m still happily ploughing through my stash of stewed rhubarb and this is such an easy pot to put together.  The combination of the sharp rhubarb with the sweet strawberries is lovely and a huge dollop of yoghurt brings it all together.  A very easy, healthy brekkie.

Rhubarb straw pot

Rhubarb Straw Pot (serves one)

  • 150g stewed rhubarb
  • 1 tbs chia seeds
  • 1 tbs oats
  • 1 tbs linseeds
  • Strawberries – I used at least 6 big juicy ones
  • Yoghurt to serve – I love coconut yoghurt with this and a drizzle of honey or maple syrup.

Mix the rhubarb with the chia, linseeds and oats and put overnight in the fridge.  In the morning layer up with the strawberries and top with yoghurt.

Tropical Chia Zinger Bowl

This is a serious hit of the tropics with added vitamin C. The mix of pineapple, ginger, kiwi and coconut puts the zing in. If you’re struggling to wake up in the morning, this will seriously wake up your taste buds.  I’ve been using coconut yoghurt a lot lately as a change from my usual natural yoghurt and it really enhances the whole taste of this dish.

There is some previous night preparation to make the pineapple and chia mix.

Tropical chia zinger bowl  (this pineapple chia mix is enough for 2 portions)

Tropical chia zinger

  • 200g fresh pineapple, peeled and chopped into big chunks
  • Zest and juice of 1 lime
  • Thumb sized piece of fresh ginger (I used mine from frozen)
  • 1/2 teaspoon ground ginger
  • A few mint leaves
  • 3 tablespoons chia seeds

Put all of the above apart from the chia seeds into a food processor and mix to a puree. Put the puree into a bowl and mix in the chia seeds. Cover and put in the fridge overnight.

To serve (per single portion)

  • 1 kiwi fruit – diced
  • 1 teaspoon desiccated coconut
  • A sprinkle of shredded coconut

Mix together and top the pineapple chia mix with this.

Then add some coconut yoghurt on top with a few  more bits of shredded coconut.

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I managed to get up early this morning to walk the dog on the beach – lovely to see the sunshine so early and it prolonged the mood being able to eat this afterwards.