Chai Turmeric Chia Breakfast Bowl
Corporate Partner Jalna
3 tablespoons chai tea
1 cup (250g) Jalna Greek Yoghourt, plus extra to serve
1½ cups (375ml) unsweetened rice or almond milk, plus extra to serve
3 tablespoons honey or rice malt syrup
1 teaspoon lemon juice, or to taste
½ teaspoons ground turmeric
½ cup (100g) (white) chia seeds
200g tub Jalna Coconut Yoghourt, to serve
Figs, shaved fresh coconut, extra honey (optional), to garnish
Nutrition Information (per serve)
|Energy||1360 kJ (325 calories)|
- Place the tea into a mug and add ½ cup boiling water.
- Leave 2-3 minutes to brew then strain the liquid into a medium bowl, discarding the solids. Add the yoghourt, milk, honey, lemon juice, turmeric and chia seeds, mix to combine and refrigerate
- In the morning stir in extra yoghourt and/or milk if a thinner consistency is preferred. Divide between bowls and top with Jalna coconut yoghourt, figs, fresh coconut and honey (optional) to taste.
Tips – Substitute rice milk with coconut water. Toasted pepitas & sunflower seeds, cacao nibs, pistachios, pomegranate seeds, raspberries and edible flowers could also be used as optional garnishes.
Chia seeds are a member of the mint family. These black or white seeds can be eaten raw or added to recipes, including in gluten free chia puddings. They absorb liquid and become quite gelatinous in texture. Very high in dietary fibre and an excellent source of protein, calcium and minerals such as iron, magnesium and zinc, they’re also high in the plant form of omega 3 fatty acids, important for heart and brain health.