Orange and Kale Chia Pudding: For a breakfast alternative or a healthy dessert, I’ve created my own vibrant take on the recipe of the moment – the chia pudding.
This recipe first appeared in my monthly ‘Taste Not Waste’ column in Vegetarian Living magazine (Jan 2016 issue).
Kale grows so well in the UK, even throughout the winter, so it is a wonderful way to get green goodness into our diets. After the excess of Christmas, in January we welcome fresher food, lighter meals and healthier living, and with kale so often touted as a nutritional powerhouse, it’s an easy seasonal veg to reach for this month.
In the supermarkets, kale often comes already chopped up without its tough stems, but if you’re lucky enough to grow your own or get them from a greengrocer or farmers’ market, then you can get huge umbrellas of this fashionable brassica, complete with stems and leaves.
Many recipes call for only the tender leaves, but there are many uses for the celery-like stems. They can be added to soups and stews, but as they will take longer to cook than the leaves, you’ll need to separate the stems and chop them into smaller pieces to ensure even cooking and avoid those occasional unpleasant too-chewy mouthfuls in your finished dish.
For a breakfast alternative or a healthy dessert, I’ve created my own vibrant take on the recipe of the moment – the chia pudding. This simple two-flavour dish turns what are essentially smoothies into something more substantial. The chia seeds absorb and gel in the liquid, turning it into a thick consistency. With their beautiful yin and yang effect in the bowl, the contrasting flavours provide a wonderfully balanced dish – the green kale pudding takes on the flavour of the almond milk and has a gentle sweetness that pairs perfectly with the zesty yet creamy taste of the orange and oat pudding.
SOS – Save Our Scraps
Kale is surprisingly versatile, and even those unpromising woody stems can be transformed into something delicious.
- Add leftover kale stems to soup, stews and stir fries – just chop finely first
- Saute kale leaves and finely chopped stems with onion and garlic for an easy side dish
- Rub a little olive oil on kale leaves, sprinkle on some sea salt and roast in the oven to make kale chips
- A handful of kale (leaves and stems), a banana and some orange juice whizzed in the blender makes a lovely green smoothie to kick-start your day.
- 250ml almond milk
- 50g kale leaves, washed
- 1 ripe banana
- 1 tsp vanilla extract
- 1 tsp honey or maple syrup
- 50g chia seeds
- 75ml almond milk
- 50g uncooked oats
- 2 large oranges, peeled
- 1 ripe banana
- 50g chia seeds
- Whizz the milk, kale, banana and honey (if using), in a blender until smooth.
- Add the chia seeds and blend for a few seconds to combine.
- Pour into a bowl and chill in the fridge for at least 1 hour or overnight, to thicken.
- Whizz the milk, oats, oranges and banana in a blender until smooth.
- Add the chia seeds and blend, then pour into a bowl and chill as above.
- Spoon the chia puddings together into bowls or glasses and serve cold.
I made this recipe in my amazing Froothie Optimum 9400 high-speed blender. I’m an ambassador for the brand, so if you mention Veggie Desserts when you order, you’ll get two years free warranty.