We eat a lot of superfoods around our house. Salmon. Blueberries. Nuts. Kale. Yogurt. Eggs. Beans. Broccoli. Seaweed. And the newest, latest and greatest addition to the line-up, chia seeds. Yes, these are part of the silly Chia Pets that were so popular in the 80’s and recently made a come back.
I have been reading a lot about chia seeds lately so when I saw some in the bulk department, I decided to give them a try. But once I got them home, I had no idea what to do with them. And then I remembered the chia pudding that I sampled recently at Whole Foods.
Looking back, what impressed me the most about the pudding was that it was vegan, raw and could be made sugar free. No fuss, no mess, no cooking? Consider me hooked already.
Chia seeds are amazingly good for you and the health benefits are impressive. They are loaded with Omega-3 fatty acids and antioxidants, high in protein and fiber, can lower blood sugars, make you feel energized and you can even use chia gel (mix chia seeds with water and let sit for 30 minutes) to replace some of the fat in your recipes for cookies, cakes and other sweets.
But rather than whip up a pound cake, I erred on the side of caution and decided to start off with what I knew and that was the pudding, which David and I both adore. The process is fascinating. When you add liquid to the chia seeds, they plump up and become reminiscent of tapioca pudding.
Dress this good + good for you dessert up with cocoa and turn it into a rich chocolate pudding. Top with a bit of dried fruit and chopped nuts. Drizzle with honey and sprinkle with berries or sliced bananas. It’s so delicious, I bet no one will know they are eating something that is amazingly healthy.
Vanilla Chia Pudding
- 2/3 cup chia seeds
- 2 cups unsweetened, non-dairy milk soy, almond, rice, coconut
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons honey or maple syrup
- Drizzle with honey or maple syrup optional garnish
- Berries or other fruit optional garnish
Place chia seeds in a bowl.
Add milk, vanilla and sweetener of choice and stir well to combine. Let it sit for 30 minutes on the counter and allow the seeds to soak up the liquid.
Cover and refrigerate for four hours or overnight.
Stir well and spoon pudding into bowls. Drizzle with a little honey or maple syrup and sprinkle with fresh berries or other fruit.