September 7, 2014

Summertime Chia Seed Pudding

Before the weather turns cool again, I wanted to pass along a final summer recipe favorite: Chia Pudding!  Chia continues as a hot item in the health-world.  These little seeds absorb water and expand so if you enjoy the consistency of tapioca or rice pudding, this is a great snack for you. People who have a problem with a gelatinous consistency might find chia pudding off-putting, so you'll have to enjoy them crunchy instead (ie, not in any type of liquid).  High in protein, fiber and omega-3 fatty acids, chia makes a great breakfast or afternoon pick up. 

People often ask me for a simple chia-seed pudding recipe.  Here's my personal favorite - enjoy these last lovely days of summer! 

  • 2 Tablespoons chia seeds
  • ¾ cup unsweetened almond milk (plain or vanilla)
  • 1 Tablespoon sliced or slivered almonds
  • 1 Tablespoon dried, unsweetened coconut flakes
  • ¼ cup fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon or cardamom
  • ½ teaspoon agave, honey or maple syrup (or to taste)

Mix all ingredients in a small bowl or jar with a spoon or whisk.  Let sit refrigerated or at room temperature for 20-30 minutes, until desired texture is achieved and mixture has thickened.  If chia pudding is too thick, add more almond milk one teaspoon at a time. 

*Original recipe by Ginger Hultin MS RD LDN 7/1/14

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