October
Ombré Chia Breakfast
INGREDIENTS (serves two)
- 2 tbsp black chia seeds
- 1 cup water (coconut water or milk)
- 1 cup yoghurt of choice
- ½ tsp vanilla extract
- stevia, xylitol or natural sweetener to taste
- ¼ tsp activated coconut charcoal powder
METHOD
- Place the chia seeds in a jar and slowly stir in the coconut water / milk until the chia seeds have soaked up the liquid and have plumed up. Add the vanilla and charcoal powder and mix. The mixture will turn black.
- Take 1/3 of chia mix and add ½ cup yoghurt and stir through to create a grey mixture.
- Layer the pudding in glasses, starting with a black layer of the chia seed mix, followed by a layer of the grey mixture and topped with a final layer of the remaining plain yoghurt.
- Decorate with berries and chill until ready to serve.
Watch How it is Made
It is the simple things that make life sweet – like eating dessert for breakfast. However, social convention and the impact of high carb and high fat foods on health dictate that eating dessert for breakfast is a diet no-no. The Table Bay’s Chef, Keshan Rambarun, says that sweets pleasures don’t have to be laden with guilt. By experimenting with fresh ingredients, textures and flavours, eating something sweet for breakfast can be indulgent and guilt free.
“The height of decadence is eating dessert for breakfast. It almost feels rebellious. Some studies suggest that eating something sweet for breakfast can actually stave off sweet cravings for the rest of the day, but this doesn’t offer license to start every day with high fat, high carb treats. Choose naturally sweet and fresh ingredients, with different textures, to satisfy cravings while keeping health goals in check,” says Chef Keshan.
One of the sweet, breakfast innovations that The Table Bay offers on its conferencing and banqueting menus is the Ombré Chia Breakfast. It is sweet but packed with healthy, energy-giving ingredients to start the day on a “sweet high”. Rambarun happily shares the recipe for people to try at home.
