Updated: Sep 26, 2019

Chia seeds are a super food for good reason. These pretty little seeds are packed with nutritional benefit – they are high in Omega 3 and several key minerals like calcium, potassium and magnesium. They also contain phytonutrients, which means that chia seeds boost the immune system and promote the healthy growth of nails, hair and skin. Chia seeds also have anti-inflammatory properties and unlike flax seeds, they can be eaten whole and still be digested well*. I’ve also found them to soothe the GIT of heat and irritation, therefore making a chia seed pudding the perfect Summer breakfast or snack. Again like everything however, only consume chia seeds in moderation. Because of the high fibre content, if consumed at too higher level, chia seeds can cause gastric discomfort in the form of constipation or loose bowels. Stick to the Ayurvedic principles of understanding your own bio-individuality (unique constitution) and eat in accordance to what you can digest well.

I often get many clients asking me why strawberries are generally a “no-go” for most constitutions and conditions. Strawberries often, especially when out of season and hydroponically grown, can be extremely acidic and irritating for the gut. However, as I have often spoken about, stewing can take the acidity out of sour fruit and soften it for the digestive process. I love stewed strawberries and it is SO easy to do.

You can also put lots of different toppings on your chia seed pudding – nuts, fresh berries like blueberries, coconut flakes, pomegranate seeds or for a dessert option – some shaved dark chocolate (like seriously, very yummy).

You can literally make this pudding in under 10 minutes, in one bowl, and it will give you a good 6 servings.



  • 1 punnet of fresh, organic strawberries

  • Some cinnamon bark (available from Indian supermarkets. You can also just use a pinch of cinnamon powder)

  • 1-2 teaspoons of jaggery, or a little more if the strawberries are sour Water


Halve the strawberries and place in a medium saucepan with the cinnamon stick and the jaggery. Pour in enough water just to cover the berries and put on a medium to low heat. Allow to slowly simmer until strawberries are just cooked and the jaggery fully dissolved.

Put aside to cool to room temperature.



  • 1/2 cup chia seeds

  • 2 cups of coconut milk

  • 2 tablespoons (or less if desired) of maple syrup or agave syrup

  • A good pinch of cardamom powder, cinnamon powder and dry ginger powder

  • 1/4 cup water


Place all ingredients in a large bowl and gently whisk until smooth with no “clumps”. Place into small individualised bowls if desired or keep in the bowl and refrigerate for a minimum of 3-4 hours, preferably overnight. You will know the pudding is ready when the seeds have expanded and the consistency is like a thick custard. It really is that easy.

When ready to eat, top the pudding with the stewed strawberries and serve straight away.

With love and light,

Tamika x


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