WTF is chia pudding, you might ask? Especially if YOU happen to be my parents, who admitted that they have never heard of half the ingredients used here in my recipes. Well, chia is a super seed packed full of omega fatty acids, fiber, and protein! Yes, once we thought of them as Chia Pets. Here is some information about chia:
Chia seeds are incredibly healthy. According to Mamma Chia, chia seeds are an ancient source of energy, nutrients, and healthy oils. These teeny seeds contain good amounts of fiber, omega-3, complete protein, calcium, potassium, magnesium, and iron, and they help us regulate blood sugar. Unlike flaxseeds which must be ground to obtain their benefits, chia can be eaten whole and you still get all the nutrition (but you can grind them too!). It was revered by Native cultures throughout the Americas for their battles and long-distance travels… but now we can enjoy it for our long-distance days sitting at our computers.
These mighty seeds were recently featured on Dr. Oz, who told people that it will help them lose weight- everyone needs a miracle, right? Sigh. Yes, it’s partially true- chia’s remarkable ability to absorb water can keep you full for hours. But, as with any miracle food, it should be a part of a healthy, plant-based eating plan (and utilized in combination with lots of water, otherwise all that fiber will catch up to you in a very uncomfortable way).
Anyway, it’s true that these little seeds are great at absorbing liquid- water, juice, or my new favorite: So Delicious Vanilla coconut milk. This coconut milk has quickly become my go-to non-dairy milk of choice. I like it best poured over my favorite whole-grainy cereal at midnight, or made into this mega-delicious, totally healthy chia pudding, inspired in part by Choosing Raw’s amazing selection of chia puddings. Look at this awesome pudding- it’s wholesome, easy, creamy, and nutrient-dense- virtuous enough for breakfast!
Vanilla Coconut Chia Pudding
1/2 cup vanilla coconut milk (or any other non-dairy you like)
2-3 tablespoons chia seeds
cacao nibs, for garnish
- Stir or shake the coconut milk and chia together (shaking in a jar works best, but then you lose some seeds in the jar!). Be patient: this takes a few minutes of shaking. If you shake only once and walk away you will get a gross glob of chia at the bottom of your jar/bowl. So SHAKE, wait a few seconds, shake, wait, repeat for about 30 seconds. Then let it rest for a few minutes, or overnight in the fridge to get extra gooey. That’s it! This vanilla milk is pretty sweet on its own, but adjust sweetness to taste with honey or agave. This also keeps for many days in the fridge, so make a batch and sneak spoonfuls as needed!
- If you want to make a chocolate version, add in 1 heaping tablespoon of cacao powder, and shake with the chia. The bitter cacao needed a little more sweetness, so I drizzled with some honey.
Now that you want to go buy some chia seeds, here are some more ideas for using them up!
and Choosing Raw’s list of Chia Puddings!
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