Chia summer cooler

Post by Jo @ including Cake

Summer is here at last ...I hope the sunshine is here to stay!

If you're a reader of my blog, you'll know that for the last few weeks I've been in 'training mode' for the Tough Mudder endurance event this weekend! Hydration is key.... and and so this recipe is perfect for both endurance fuel and hot summer days (by the poolside!)

I made a similar recipe on my blog using pineapple, but here I have changed things up to use mango and raspberries (with a touch of banana as I ran out of mango). The raspberries are stirred through just before serving and I find that using frozen raspberries helps avoiding colour bleed and makes it easier to break them into small pieces, but by all means opt for fresh if you fancy a pinkish pudding!

This keeps well in the fridge for 2-3 days so make a double batch if you’ve got a hot spell on... and  grab a big spoonful whenever you pass the fridge!

This can also bee frozen into ice pops... even better as a summer cooler, and for some reason ice pops always feel like more of a treat to me!

I added a tsp of maca powder as I often try to add it into my ‘fitfood’ recipes for an extra boost and to assist adrenal recovery, but that is totally optional and won’t affect the taste or texture if you leave it out.

Recipe: Summer chia cooler

Serves 1-2 (can easily be doubled/tripled and stored in the fridge for a couple of days)

Ingredients:

1 heaped tbs white chia seeds (dark will work fine too but won’t look so pretty!)

1 large banana or mango (or a mixture) approx. 100g

1 tsp maca powder (optional)

1/3 cup frozen raspberries- broken up

¼ cup coconut water (or substitute regular filtered water)

Method:

Blend all ingredients together until smooth, stirring the raspberry pieces through last. 

Allow to chill and thicken in the fridge for at least an hour before consuming.

Spoon into tall glasses and decorate with fruit for extra summer decadence!