Raw cacoa helps reduce the oxidative stress of strenuous activities because of the high magnesium, B vitamin and antioxidant content, so these cacao chia pots make a great breakfast after a workout.
8 tablespoons chia seeds
400ml coconut milk
200ml almond milk
1 tablespoon lemon juice
150g quark, plain yogurt or Skyr
50g dark chocolate (approx. 80% cocoa solids)
2 tablespoons cacao powder
1 teaspoon honey or maple syrup
sprigs of mint, to garnish
1. Mix the chia seeds, coconut milk and almond milk together and refrigerate for a minimum of 3 hours or overnight if possible.
2. Mix the lemon juice into the quark or yogurt and put it in the fridge to chill.
3. Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water. Add half the granola, stir to coat in the chocolate and chill.
4. Remove the chia mixture from the fridge and stir in the cacao powder and honey or maple syrup. Line four small glasses or pots with honey and layer in the cacao-chia mix, the remaining granola and lemon quark and top with the chocolate granola. Garnish with a sprig of mint on top of each serving.
Gold medal-winning Olympic athlete Dame Kelly Holmes has written Running Life, a guide to how mindset, exercise and diet can transform your overall wellbeing. In the book she explains how, ‘The right diet helps every part of us feel its best – good skin, healthy hair, lower body fat, more energy, increased strength and focus. It has a 360◦ effect that goes far beyond just seeing a decreasing number on the scales. With my high fitness levels and stamina as a former athlete, I know that making healthier food choices and creating balance in my daily food intake makes all the difference. No one wants to live a life of denial, it’s all about finding that magical happy spot called moderation…
Recipe from Running Life by Dame Kelly Holmes, published by Kyle Books.