This morning I made (and tried) Chia pudding for the first time. While yummy, the texture did take a bit of getting used to --it was reminiscent of a crunchy tapioca pudding. That is, a super healthy crunchy tapioca pudding; Chia seeds pack a powerful nutritional punch, especially considering how tiny the seeds are. 2 tablespoons of Chia seeds yields 11 grams of fiber, 4 grams of protein, 5 grams of Omega-3s fat, 18% calcium RDA (recommended daily allowance), 30% Manganese RDA, 30% Magnesium RDA, 27% Phosphorus RDA, zinc, Niacin, Potassium, Thiamine, Vitamin B2, and a surplus of antioxidants.
The other beauty of using Chia seeds for Chia pudding lies in its versatility --a quick search online yields dozens of different recipes. I didn't know where to start so I began with the basics:
- 3 tablespoons chia seeds
- 3/4 cup raw, unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons raw honey
Mix all ingredients in a container with a tight lid. Refrigerate overnight (or 6 hours). Done!
For added flavor, I topped mine with blackberries, dried cranberries, raw coconut flakes, and shelled hemp seeds.
We would love to hear from you and about your adventures! Fill out the form below to leave a comment.