This weekend I was treated to some Chia Pudding! It reminded me of how easy and simple it is to make this dessert, which can also be served as breakfast. As described by Dr. Weil –
“Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don’t deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.”
I consider chia to be a superfood with all these properties mentioned above. Here is a simple basic chia pudding recipe. You should try it with your favorite fruits, nuts, spices…use your creativity!
- 1/3 cup chia seeds
- 1 1/2 cups coconut milk (may use almond or rice)
- 2 tbsp maple syrup (or honey if you prefer)
- 1/2 tsp vanilla extract (for healthier version use vanilla bean)
- Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
- Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better.
- Chia seeds will expand and turn into pudding the consistency of applesauce (it won’t get really thick).
- Serve cold with sliced fruit or toasted nuts on top.