For a little over a week now, I’m back in Germany from Bali and next to the hot temperatures, the sounds of the jungle and the very special energy that Bali holds, I’m mainly missing all the tropical, vegan fresh food!
For this reason, I would like to share a couple of recipes with you over the next days and weeks. Those recipes will be inspired by everything I ate back in Bali and I’ll make sure they will have everything we’ll need to maintain a healthy, strong immune system, while keeping our bodies in a wonderful, alkaline hydrated state – the most important thing to stay healthy!
My favorite breakfast back in Bali was the fruity smoothie bowl with different toppings. There were very different versions, from “pink dragon fruit” over “mango passion fruit” up to “avocado coconut” smoothie bowls and I really enjoyed all of them very much. Smoothie bowls are very easy for us to digest and filled with all the vitamins we need to maintain a healthy body. And since it is basically only made of fruit, it helps keeping our body in an alkaline, hydrated state which is very good for our immune system.
A piece of Bali at home: Chia Pudding with Smoothie-Topping
Back in Germany, I have turned the smoothie bowl upside-down. So currently, my breakfast consists of a chia pudding (which is super great for digestion!) made with plant milk, topped up with various different, fruity toppings. Today, I’ve brought along two different smoothie toppings for my chia pudding, but basically, you can throw any of your favorite fruits into your mixer and create your own smoothie topping for your chia pudding. But for first trials, you may use my two variations for your next breakfast – enjoy!
Recipe for 2 portions
For the chia pudding:
Fill two medium-sized glasses or cups with 2-3 spoons of dry chia seeds and fill both cups half with plant milk (I like to use oat, coconut or almond milk). Keep the cups in a cool place for at least 2 hours. Stir the seeds once after the first 15 minutes have passed.
For the toppings:
>Tropical topping: Add to your mixer: 1/3 fresh, cut mango, 1/3 fresh cut pineapple, 1/2 fresh banana, 1-2 spoons of coconut milk, juice of 1/2 lime and a small pice of ginger. Mix everything until you get a soft smoothie. You may add agave juice for sweetness if needed.
Berry topping: Add to your mixer: frozen mixed berries (raspberry, blackberry, strawberry…), 1/2 banana, 1-2 spoons of coconut milk. Mix everything until you get an ice-cream like smoothie. You may add agave juice for sweetness if needed.
Add your topping on top of your chia pudding, decorate with fresh fruit, roasted nuts, self-made granola or frozen berries to your liking. I really hope you’ll enjoy your daily chia pudding just as much as I do – Bon Appétit!