A lassi is a traditional drink originating in northern India. Often a refreshing accompaniment to a complete balanced meal, a lassi provides your daily dose of probiotics in one delicious glass. A lassi can be sweet or savoury. A savoury version made of thinned yoghurt, spiked only with cumin and salt, is usually had at the start of a meal, whereas a sweet lassi is served as a dessert and is laden with fruit, spice and mint.
A lassi is not only energising and invigorating, but also a blank canvas for a delectable combination of flavours. I like to freeze blueberries when they’re at their peak, so I always have them on hand even out of season, but eventually I run out of those as well as they are heavily used in smoothies, pancakes, granola and (of course) lassis. Blueberries are high in antioxidants and impart a gorgeous purple hue when added in excess. In this delightfully refreshing drink, the blueberry flavour is lifted with the cardamom notes, and the chia adds a subtle viscosity to the drink in addition to providing a low-carb fiber hit. It all comes together perfectly with maple syrup and coconut, making this beautiful drink suitable for those on vegan and gluten-free diets.
Recipe: blueberry, chia & cardamom lassi
Prep time – 5 minutes
- 1 cup (250g) frozen blueberries
- 1 cup (250g) coconut yoghurt
- 1 cup (250ml) coconut water, chilled
- 2 tbsp maple syrup
- ¼ tsp ground cardamom, plus extra to garnish
- 1 tsp white chia seeds, plus extra to garnish
1. Place blueberries, coconut yoghurt, coconut water, maple syrup, cardamom and chia seeds in the jug of a blender and process until smooth.
2. Pour mixture into two 300ml glasses or jars. Top with extra chia seeds and a sprinkling of ground cardamom. Serve chilled.
Sneh Roy is a food and lifestyle photographer and stylist based in Sydney, Australia. She is the creative force behind the multi-award winning food blog Cook Republic. She is also the author of the Tasty Express cookbook.
Sneh develops recipes, styles and shoots cookbooks and creates content for magazines and food businesses all around the globe. She often conducts pop up workshops to teach food photography and styling from her home studio.