chia seed pudding

I love eating chia seed pudding in the summer. It’s super healthy, refreshing and you can adjust the taste to your mood. Chia seed pudding has a unique texture; it’s similar to tapioca or rice pudding. Chia seeds absorb up to 10 times their weight in liquid so after being soaked, they develop a gelatinous texture. I have come to love chia seed pudding, eating it for breakfast or as an after dinner treat. I typically recommend soaking your chia seeds before you go to bed so that when you wake up in the morning, your chia seed pudding is ready to go. It makes for a quick and easy breakfast. Not only is chia seed pudding incredibly easy to make, it’s also extremely healthy. Chia seeds are filled with omega-3 fatty acids. These healthy fats promote heart and joint health as well as aiding memory. Additionally, they help to keep your blood sugar balanced and are a full of fiber, healthy minerals and vitamins. They are also rich in potassium, iron, magnesium, zinc calcium.

Chia seeds come from the desert plant, Salvia hispanica, a member of the mint family. It is believed that chia was a staple in the ancient Aztec diet and that it originated from South America. Interestingly, the seeds of a related plant, Salvia columbariae (golden chia), were used primarily by Native Americans in the southwestern United States.

Here are some creative and fun ideas for your chia seed pudding.

Chocolate and Raspberry

Mango, Coconut and Coconut Milk

Chocolate and Peanut Butter

Apple Cinnamon

Pina Colada

Blueberry and Lavender

Lemon, Mint and Berries

Coffee and Chocolate

Berry Trio

Chai Pudding

Basic Chia Seed Pudding Recipe

Ingredients

4 tablespoons chia seed

1 cup plus 1 to 2 tablespoons of milk (plant based or regular)

1/2 teaspoon pure vanilla extra

Dash of cinnamon

Dash of maple syrup (or a sweetener of your choice)

Optional Toppings

Fresh fruit

Nuts

Seeds

Shredded unsweetened coconut

Grated chocolate

Nut butters

Creating the Magic!

Pour the milk into a container/bowl. Add the chia seeds, cinnamon and maple syrup. Stir, cover and place in fridge. If possible, give the mixture a stir every now and again so as the chia seeds don’t clump together. Ideally, leave overnight or for at least three hours (until it has thickened). The longer you leave it, the thicker it will get. When you are ready to eat the pudding, if it’s too thick, then add a little more milk. If it’s not thick enough, then add some more chia seeds and wait thirty minutes. Each plant based milk reacts a little differently with the chia seeds and changes the final consistency so you will have to experiment to get your desired consistency. Chia seed pudding will keep in the fridge for 3 to 4 days. You can also put it in the freezer; just thaw it in the fridge prior to eating.

Notes

To make chocolate chia seed pudding, simply add some raw cacao to your mixture before putting it in the fridge. I typically add 1 to 2 tablespoons of raw cacao and adjust the sweetener depending upon the bitterness of the cacao.

Chai Chia Pudding Recipe

• 1 tsp vanilla extract

• 1/4 tsp cinnamon

• 1/4 tsp ginger

• 1/4 tsp cardamom

• 1/4 tsp cloves

• 1/4 tsp black pepper

• 1 to 2 Tbsp maple syrup

• 1 cup plus 1 to 2 tablespoons of milk

• 4 tablespoons chia seed

Add all of the above ingredients to a bowl. Follow the directions above to make the pudding.