Chia seeds are not just for toy pets! It’s hard to believe that the popular 1980’s fuzzy little “Chia Pet” would turn out to hold wonderful nutrients now popular in the 21st century. These seeds (not taken from the pet) are actually a great way to get part of your daily dose of fiber, protein, calcium, Omega 3 fatty acids, and many more nutrients. Adding 2 tablespoons to a morning smoothie is one of my favorite ways to enjoy them, and unlike flax seeds, they are digestible in their original state.
They not only add nutrients and fiber but also help thicken the smoothie. Another way to enjoy them are in this quick, delicious “no cook” pudding that tastes like tapioca! Adding raw coconut or seasonal berries make it that much more delicious. This is another snack or dessert you’ll feel good about giving your children or enjoying yourself.
Chia Seed Pudding
Serves 2
1 ½ cups Almond Milk (unsweetened, either Vanilla or original) (can also use Hemp, Rice, or your favorite milk)
2-3 TBS Brown rice syrup or Pure Maple Syrup (or sweetener of your choice)
1 tsp pure vanilla extract
1/3 cup of Chia Seeds (found online or in health food stores, look for “certified organic” if possible)
2-3 TBS raw cacao or unsweetened cocoa powder ** Optional: if making chocolate pudding
Directions
- Combine almond milk, vanilla, sweetener, and cocoa if making chocolate pudding, in a bowl and mix until blended.
- Add the chia seeds into the almond milk mixture. Stir immediately to combine all ingredients well so chia seeds do not form clumps. Leave on the countertop for 15 minutes, stirring every 5 minutes until thickened.
- Cover and refrigerate for at least an hour or pudding to set and flavors to blend. It does taste better if refrigerating overnight. It will keep in the refrigerator for up to 1 week.
Note:
Add fresh berries, fruit, and/or raw coconut to the top.
