Yeotown LifeCooking


Hibiscus Frui-Tea Chia Pudding

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Check out Yeotown’s fruity take on this popular superfood dish. Made with fruit tea rather than milk this has been a hit on retreat and is a great way to start the day.


Serves Two

Ingredients
3 x Fruit Tea bags of your choice
2 Tbsp Chia Seeds
Zest and juice of 1/2 Orange
Summer Berries
Sprig of Mint to garnish

Method:
Steep the tea bags in 3/4 pint of water and allow to brew. Add the tea to the chia seeds and stir. Add the orange zest and juice and leave to rest, stirring occasionally. When the seeds have absorbed a lot of the water you will be left with a pudding consistency. Add berries and mix then serve garnished with more berries and the fresh mint. Voila! Delish!

Why we LOVE Chia Seeds: They are loaded with Omega-3s, fibre, calcium, potassium and magnesium. They provide a high quality protein and have very few calories. They are also pretty much flavourless so can easily be incorporated into your day.


Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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