Ch-ch-ch-Chia Seed Pudding (Guest Post)

by Beaming with Health on March 26, 2013

photoMy friend Anna Zulaica is a very talented woman. She is a co-author of the DASH diet cookbook, founder of Presto! Catering and Food Services, and is a local chef in the Bay Area that specializes in the most amazing healthy cuisine! I love to see what she is up to in the kitchen. She recently posted about a chia seed pudding she was making. I have been hearing a lot of raves about chia seed pudding, so I asked her to write up a recipe for me. Thank you Anna for sharing this delicious treat with us! Enjoy the post, everyone.

photo 1Chia seeds have been around for centuries in Latin America and yet recently, there has been a sudden re-emergence of them in our local health food stores, not as chia pets, but as a superfood! Now, they are all over the place! What is not all over the place, however, are instructions on how to use them!

Chia seeds are great added to your favorite smoothie, fresh-pressed juice, in your yogurt or kefir, or even sprinkled on top of your salad! Chia seeds can also be used as an egg substitute (think flax-like seed), but that I will save for another post. Not only do they provide texture to your meal, but they are packed with Omega 3s, protein, and tons of fiber! When soaked in a liquid, they create a gel-like substance due to its soluble fiber. So, basically, chia seeds aid in digestion, allow for proper absorption of important vitamins in your body, and provide you with hydration and a lot of energy!

Chia Seed Pudding

Serves 1

  • 1/8 cup chia seeds
  • ¾ cup almond milk, coconut milk, or water (add more if you like your pudding runnier)
  • ½ banana, sliced into half moons or mashed
  • 1 tsp shredded, unsweetened coconut
  • 1 tsp sliced, raw almonds
  • Ground cinnamon, to your liking

In a small bowl, combine all of the ingredients, mixing well.

Place in your refrigerator for at least 30 minutes or until chia seeds turn into a gel-like substance and look creamy. Mix well and enjoy!

photo 5I like to switch up my fruit and toppings depending on my mood and how hungry I am, of course. On days when I’m really hungry, I actually throw in a couple tablespoons of uncooked old-fashioned oats, which help bulk up the pudding and make me feel full faster, not to mention the extra fiber and protein too. Be mindful of your measurements, as chia seeds are calorie dense too. I hope you enjoy your experiments with chia seeds as much as I do!

For plain Chia Seed Pudding, these are the measurements I usually use: ¼ cup chia seeds plus 1 cup almond milk, coconut milk or water. Whisk well and let sit for 30 minutes or until chia seeds expand and form gel. This makes a hefty serving, so feel free to adjust amounts to your liking or hunger level. To make your chia seeds even more gelatinous, leave your pudding to set overnight.

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