Our recipe for wellbeing
Chia Pudding
Simon Lai
Ingredients Method
250g coconut milk 650g almond milk 150g chia seeds 3 tsp. honey 1 tsp. vanilla extract ½ tsp. salt Topping options
Goji berries, sultanas, apple / cinnamon, kiwi fruit / walnuts, pear / nutmeg, orange / passionfruit, pineapple / mint, apricot / hazelnuts, strawberries, pear / fig / walnut, berry coulis
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Mix all ingredients thoroughly in a mixing bowl. Allow to sit for at least 15 minutes to help chia seeds expand. Add your choice of toppings. Enjoy!
Choc Beetroot Brownies
Sarah Long
Ingredients Method
400g beetroot 150g dark cooking chocolate 100g butter 1 tsp. vanilla extract 200g brown sugar 3 eggs 100g wholemeal plain flour 30g cocoa powder
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Preheat oven to 180 degrees. Butter and then line a 20x30cm tin with baking paper. Top, tail and peel the beetroot. Roughly chop and place into a large bowl. Add a splash of water, cover with cling film – pierced with a few small holes – then microwave until tender. Roughly chop the chocolate and cut the butter into cubes. Drain the beetroot through a sieve, then put into a food processor with the chocolate, vanilla and butter. Whizz until the mix has melted and is as smooth as you can get it. Whisk the sugar and eggs in a large bowl until thick, pale and foamy. Spoon the beetroot mixture into the bowl with the whisked eggs and, using a large metal spoon, gently fold it in, keeping as much air in the mixture as you can. Sift the flour and cocoa into the bowl and gently fold in to make a smooth batter. Pour into the prepared tin and bake for 20-25 minutes or until risen all over. Try to keep it slightly moist on the inside. Cool completely in the tin, then cut into squares.
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