Kiwi, Kale and Chia Parfait
Packed with kale and avocado, this smoothie still tastes very sweet and fruity and looks rather stunning with its different layers. This can easily be the dessert of a fancy dinner or served as breakfast on a gray morning.
For the Chai Pudding
- 3 Tbs. chia seeds of choice
- 1 tsp. vanilla extract
- 1 Tb. pure maple syrup or raw honey (optional)
- 8½ fl. oz./1 cup unsweetened plant milk
For the Kiwi Fruit Smoothie
- ¼ ripe avocado, stone removed
- 1 ripe green kiwi fruit
- 1 frozen banana
- 1 handful kale or spinach, stems removed (organic if possible)
- 4 fl. oz./½ cup coconut water or coconut milk
- juice of ½ lime
- ripe green kiwi fruit, finely sliced and chopped
- nut butter
- fresh blueberries
- granola of choice
- dessicated coconut
- fresh lemon balm leaves, optional
Add the avocado and kiwi fruit flesh to a blender along with the rest of the kiwi fruit smoothie ingredients. Blend on a high speed until completely smooth.
Spoon half of the chia pudding (see directions below) into the base of two medium-sized glasses. For a beautiful artistic look, you don't need to worry about making the layers even.
Arrange a few kiwi fruit slices around the inside of the glasses. Cover with half of the kiwi fruit smoothie, the rest of the chia pudding, and a dollop of nut butter. Top with the rest of the kiwi fruit smoothie and finish with another dollop of nut butter, as well as some chopped kiwi fruit and blueberries and a sprinkling of granola, coconut, and lemon balm.
To Make the Chai Pudding
Put the chia seeds, vanilla, and maple syrup (if using) in a bowl. Pour over the milk and mix until well combined. Stir every now and again in the first 10 minutes to prevent lumps from forming.
Spoon into a medium-sized sealable glass jar and set aside to soak in the fridge for at least 30 minutes or overnight. It's ready when the chia seeds form a gelatinous substance around themselves and the overall consistency is thick and jelly-like. It can keep for a couple of days in the fridge, if unopened.