Chia Seed Pudding
Mise En PLace - 2 chia seed options and ingredients for both recipes
Chia Seeds are gaining popularity in the culinary world and now in my home, too. I wasn’t a big fan up until I began my mostly plant-based diet. When you’re reaching for the natural goodness in nature’s foods you research and dig deep for the superfoods. Chia is one of them! And… I find it quite non-coincidental that if you play around with the chia letters you get: Chi = energy, Chai = life - I tend to find the more deeply-rooted synchronicities in everything. Ok, back to the healthy scoop about chia seeds - chia is in the mint family, it has the ability to gel liquids a.k.a. pudding, and it is high in fiber, omega 3’s and protein. 2 tbsp of chia seeds = protein from 1 egg. Pretty cool especially if you’re a vegan!
I’m sharing two variations of chia seed pudding. One is loaded with spices that will tickle your fancy with taste and the other will feed your soul and body with simplicity. Both chia seed pudding recipes can be eaten as a nutritious and satisfying breakfast or snack between lunch and dinner - which I refer to as the witchy time of the day when it comes to hunger and choosing the ‘right’ food to tide you over until supper. Chia seed pudding made in advance is a winner choice! And it’s EASY to create!
Vegan Non-Dairy Gluten-Free
Chia Seed Pudding #1 Decadent
Chia Seed Pudding # 1 Recipe using spices
6 tbsp chia seeds
2 tbsp monk fruit - I use Lakanto powder
1 tsp turmeric powder
1/2 tsp cinnamon
1 tsp ginger powder
1/4 tsp cardamon powder 1/4 tsp fine salt
Black pepper - sprinkle
1 can - 13.5 oz coconut milk can - I use Native Forest unsweetened and organic
1/2 tsp vanilla extract
-place chia seeds in large bowl. Whisk in monk fruit powder and all the spices and salt and pepper (I add pepper to activate the turmeric - anti-inflammatory bliss)
-pour in the coconut milk and vanilla and whisk well until the lumps of coconut milk is smooth - takes awhile so whisk away!
-divide the pudding among 4 small bowls, mason jars, wine glasses - go crazy and creative…
-cover the bowls or jars and refrigerate for at least 4 hours or overnight to congeal and settle in.
Chia Pudding Recipe #2 Simple
2 tbsp chia seeds
1/2 cup milk of choice: coconut, hemp, oat, almond (nut aware please)
1 tsp sweetener of choice: honey, monk fruit powder, maple syrup
Toppings: strawberries, berries, coconut, go crazy and creative!
-divide and add chia seeds into small jars or cups
-divide and pour milk over chia seeds
-mix well with spoon or fork - fork will separate the seeds better - again mix well!
-add sweeter over the seeds and milk - you can use less sweetener or non at all. If you are using fruit as a topping the sugars in the fruit will sweeten the chia pudding.
-cover chia pudding and place in fridge for 4 hours or overnight
-Looks pretty with the topping. Add topping before eating or right away. Mix the topping with the chia pudding when you’re ready to eat. You’ll be smiling with satisfaction and gratitude!
Genia’s Spoon Me Tips: Almond Milk and Coconut Milk makes two very creamy and rich base for the chia to thicken.
Do not blend the chia pudding - you want to taste and experience the ‘pop’ sensation of the tiny chia seeds in your mouth. It’s all about the experience!
Always chill your chia pudding in the fridge for four hours or overnight. You’ll wake up to a delish breakfast ready to go in your kitchen or off on your merry way. Carries well.
To create a parfait using pureed fruit: 1/2 cup frozen fruit and 1 tbsp of water in mini blender. Pour puree into the serving bowl under, in between or over the chia pudding.
Love my mason jars and love you too,
Genia