This chia pudding is anything but ordinary: no plant milk here, but a freshly pressed green juice made from celery, chayote, apple and kale. The chia seeds soak up the liquid and form a melt-in-the-mouth texture in a lovely soft green. A few banana slices, some white mulberries and a drizzle of tahini soften it when serving. A breakfast or afternoon snack as fresh as it is colourful.
Green juice chia pudding with celery, apple and kale
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Ingredients
- 5 celery stalks
- 1 peeled chayote, or 1 medium cucumber
- 1 red or yellow apple
- 65 g kale
- 2 cm peeled fresh ginger root (or the equivalent in raw ginger powder), optional
- 3 tablespoons chia seeds
- 1/2 ripe banana, sliced
- to serve: white mulberries, grated coconut, tahini or another nut or seed butter
Method
- Put the celery, chayote, apple, kale and ginger through the juicer.
- Pour 240 ml of this juice into a bowl, add the chia seeds and mix well.
- Leave to rest for 25 minutes, or overnight in the fridge, stirring two or three times at the start to prevent lumps.
- Once the pudding has set, top with banana slices, white mulberries and a drizzle of tahini.
Tip
Drink the rest of the juice right away, well chilled: it quickly loses its colour and flavour. The pudding, on the other hand, keeps for three days in the fridge in a closed jar; simply add the toppings at the last moment.
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FAQ: your questions about green juice chia pudding
Do you need to peel chayote?
For eating raw, yes, it is best: the skin is rather firm and, depending on the variety, sometimes slightly prickly. Peel it under running water or wearing gloves, because chayote leaves a sticky sap on your hands. For a trip through the juicer as here, however, a young, smooth chayote can keep its skin.
How do you tell if a chayote is ripe?
Choose a firm chayote that feels heavy in the hand, with an even, light green colour and no brown spots or soft patches. Small and medium ones are more tender and less fibrous than very large ones. If a shoot is starting to emerge at the base, it is past its best and likely to be drier.
When is chayote in season?
Chayote, also known as christophene, is harvested in France mainly from autumn to early winter, and imported chayote can be found for much of the year. If there is none to be found, a medium cucumber replaces it very well in this green juice: it brings the same freshness and plenty of water.
How do you eat kale?
Raw, in a salad, after removing the central rib and massaging the leaves for a few minutes with a little oil and lemon to soften them. It can also be blended into smoothies, dehydrated into crisps or put through the juicer as in this recipe, where it brings its colour and its green flavour.
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