Sneh Roy is a food/lifestyle photographer, cookbook author and stylist. Her blog, Cook Republic is her creative playground. It is a place where she shares her food musings and photographs she loves to shoot, and where she weaves words into stories that form the fabric of her life. It is where memories are made, one recipe at a time! In her past life, she graduated from University as a Computer Engineer and later studied design. But she always fancied working with food. The seeds of Cook Republic were sown in 2003 when she started a personal recipe database called Gel’s Kitchen. Blogging was an alien concept back then and she was using Gel’s Kitchen to record recipes that she cooked and liked. By 2005, she had started blogging and found it to be an amazing medium to share her culinary adventures. And just like that Cook Republic was born. If you haven’t seen Cook Republic before, check it out, all of Sneh’s details follow the recipe.
COOK REPUBLIC’S 5 MINUTE BLUEBERRY CHIA LASSI
Prep Time: 5 mins Makes: 2
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
* Place blueberries, coconut yoghurt, coconut water, maple syrup, cardamom and chia seeds in the jug of a blender and process until smooth.
* Pour mixture into two 300ml glasses or jars. Top with extra chia seeds and a sprinkling of ground cardamom. Serve chilled.