Does it get any prettier than these beetroot and berry chia pots?
I am one of the millions who can be counted on to forgo a healthy breakfast for a giant jar of iced coffee. Stumbling around the kitchen at toddler o’clock in the morning trying not to trip over the elf or the Great Dane pup (she is super hard to see in the dark!), my sole mission is to find the kettle. I placate my inner health critic by eating the elf’s toast crusts. I know, I know, not good.
The planets align occasionally and I’m organised enough the night before, the night before the mayhem begins, to plan breakfast. Chia pots are a wonderful revelation. What did we do before chia? Eat porridge and toast like my 96 year-old grandmother who’s never eaten a chia seed in her life but, I digress. These beetroot and berry chia pots are a lovely sweet breakfast or snack AND they adhere to my sneaky ninja mission to get more veggies in to the elf’s diet. Win.
Aren’t they pretty? Ruby red chia puddings nestled beneath creamy coconut yoghurt and a tumbling of fresh berries. Whoa, that was a Nigella moment.
Almost too pretty to eat, but not quite.
Beetroot and Berry Chia pots are delicately sweet with just enough tang from the fresh raspberries and blackberries to complement and slightly mute the earthiness of the beetroot. The kids will love the sweet puddle of berries without even guessing at the nutritional punch they are getting from the beets. Nor will they care about the wonderful antioxidants from the berries or the omega loaded chia goodness in each mouthful. They’ll just know it tastes yum. Add a smidge of ginger and you’ve got the perfect start to the day. I love when being healthy tastes good, it’s just so much easier, isn’t it?
I add coconut yoghurt to ours but it is lovely plain with a scattering of fresh berries. This recipe makes 3 serves, just enough for me, the husband and a tiny elf who has no idea she is being manipulated for her own good. I stand by my choices as a mother. Mostly. Enjoy xx
Beetroot and Berry Chia Pots
Ingredients
- 1/2 cup beetroot I have used both cooked and raw
- 1/2 cup fresh or frozen blackberries
- 1/2 cup raspberries
- 1/2 cup apple juice
- 1/2 cup coconut water
- Juice of half a lemon
- 1/4 teaspoon grated ginger optional
- 1/3 cup chia seeds
- coconut or regular yoghurt to serve
- fresh berries to serve
Instructions
- Combine the blackberries, raspberries, apple juice, lemon juice, beetroot, ginger and coconut water in to a blender and blend until smooth.
- Pour the chia seeds in to a bowl and pour the berry/beet mix over.
- Stir gently to combine.
- Pour evenly into glasses, jars or cups and pop in the fridge for a few hours or overnight.
- Serve with a good dollop of yoghurt and fresh berries.
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-mia3-2.cdninstagram.com/vp/855595f9d6450edef85083e895962529/5D3297E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
Beautiful! Sounds delicious. And I love “nigella moments”
Me too! Thanks Aimee 😉
I must say I will try this one.
Yay…finally! I love your photo. Beard looks good.
meant to say **and your photos** – gosh darn typos!
Tell me about it. You should see my texts! Downright embarrassing.
Girl these are SO pretty!! Love all the ingredients are your photos are so lovely as well 🙂
Thanks so much. That’s really sweet of you. I appreciate it.
Seriously, rethink the name of your blog. I glanced and thought it was called the good sex change. To be fair, I did go back to double check, and it did make me comment.
Thank you for your feedback Jess. I like the name of the blog. I can’t help the url and would hope that most people understand that.
How BEAUTIFUL are these chia pots? WOW they look incredible! Perfect for any get together!
Thanks Rachel! They are so pretty and super yum.
Found your recipe on Foodgawker! I love your photos. How beautiful are these? I have booked marked this to make these hopefully soon. Don’t you hate it when you have a bookmark page filled with delicious recipes and no time? 🙂 Love the sound of your house within the tree tops and your dog haha. I am guessing you live somewhere in the mountains; Olinda/Dandenong area? x
The Dandenong Ranges, yes! Are you a native or know the area? Thanks for visiting.
I know the area. I love going up there to look at properties. Someday, I definitely hope to live up there and have a less crazy busy life 🙂
Hahaha. That’s what we did 4 years ago. Never looked back. 😉
Thank you! You guys are wonderful. i hope you like it.
These look and sound absolutely awesome! The combo is definitely not one we have considered (until now that is!) and we are really looking forward to trying them! 🙂