Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the coconut chia pudding, put the chia seeds, vanilla and lime zest 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. Leave 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.
To make the kiwi smoothie, put all the ingredients in a blender and whizz until completely smooth.
Spoon half the chia pudding into the base of two medium sized glasses. Arrange a few kiwi slices around the inside of the glasses. Cover with half the the kiwi fruit smoothie , the rest of the chia pudding and a dollop of nut butter. Top with chopped kiwi fruit, blueberries and granola and a little lemon balm, if you like.
Recipe taken from Green Kitchen Smoothies by David Frenkiel and Luise Vindahl, published by Hardie Grant, £15.00