Glow for It: The Best Chia Pudding You've Ever Had
A bold statement I know, but as a connoisseur of chia puddings I feel I am well qualified to make this claim! What makes it so great you ask? Well, its my new superfood obsession, tigernuts. I've posted before about the benefits of TigerNuts, but in a nutshell (!) they are the world's number one source of prebiotic fiber, the food that your probiotic bacteria needs to flourish. They used to make up about 80% of our prehistoric ancestors diets (true paleo!) and they are gluten and dairy free.
I love using them to make tigernut 'milk' for its gut health properties, and it tastes delicious. When I first made it I thought I would need to ads some flavoring, but its natural sweet, nutty taste is perfect on its own.
- Soak the tigernuts in filtered water for 48 hours or more (I've tried shorter periods and it doesn't give them enough time to soften). I put mine in a large mason jar, make sure there is enough water to cover at least an extra couple of inches at the top, then leave in the refridgerator.
- After 48 hours drain the water, rinse the tigernuts, then put in a blender with more water, and blend to your desired thickness. At this point you can strain the milk to get the pulp out, but that is where all the goodness is, so in my opinion you should leave it in!
- You can then drink the milk on its own, use in smoothies, or use for chia pudding like the one below
I've include this Tigernut and Papaya Chia Pudding in my 'Glow For It' recipes due to the amazing gut health benefits from the tigernuts (great skin starts from the gut), and the papaya is a wonderful source of digestive enzymes (again, vital for gut health), potassium, and Vitamins A and C.
Tigernut and Papaya Chia Pudding
- Place 3 teaspoons of chia seeds in a large mason jar or similar
- Blend 1 cup of tigernut milk with 1/4 cup ripe papaya
- Pour this mixture over the chia seeds and mix well
- Leave to set for at least 6 hours
- Top with a little more papaya and unsweetened coconut