There are certain foods I keep coming back to and always have within my reach. These are foods that are healthy and make me happy.
Since it is now officially summer, we’ve switched to mostly cold, room temperature or luke warm foods and we are still loading up on the fabulous chemical-free strawberries at the farmers market. Berries are a wonderful snack or dessert as they are low-glycemic and still have the ability to fake out our craving for something sweet.
Having come home again with a few pints of these ruby-colored summer gems last Sunday, I longed to make another batch of a chia seed pudding I made last week. It disappeared quickly, and that generally means that it is worth sharing. The fact that it is dairy-free and only uses a bit of honey is a plus, but do you know what a great addition chia seeds are to your diet?
To start, they are a superfood and known to boost energy, aid in digestion, stabilize blood sugar and even lower cholesterol. Additionally, they are high in fiber, packed with omega-3 fatty acids, help fight belly fat and contain 1/3 of our daily requirements of phosphorous.
That should definitely get you interested in eating more chia seeds…
Over the years, I have featured several chia seed pudding recipes (in order from most recent to older: Giada’s favorite, chocolate and the classic kind), as I am always up for a good-for-you and easy-to-make dessert or snack.
The best part of “cooking” with chia seeds means no cooking is required. This is a perk in the summer when you don’t want to heat up the kitchen. All you need is a blender to whip up this healing summer treat that everyone will love. Consider it a contemporary take on strawberries and cream.
Strawberries and Cream Chia Seed Pudding
- 1 13 1/5 ounce can coconut milk, full fat and organic
- 1 pound organic strawberries washed, hulled and chopped
- 1 teaspoon vanilla or vanilla bean paste
- 1/4 scant cup raw honey or maple syrup, if vegan
- 1/2 cup chia seeds
- Whipped cream or whipped coconut cream optional as garnish
- Hemp seeds optional as garnish
In a blender, place the strawberries and the coconut milk. Add the vanilla and honey. Puree until it turns a beautiful pink color and mixture is smooth. Taste and add a bit more honey if needed.
Place the chia seeds in a large bowl, pour the strawberry-coconut milk mixture on top and whisk thoroughly. Let stand for 10 minutes and whisk again.
Cover and refrigerate for at least 4 hours and up to 3 days.
Before serving, stir the pudding. The longer it sits, the thicker it will become...if it is too thick, whisk in a little water or coconut water until you reach the desired consistency.
Spoon into individual cups or bowls and garnish as you wish with berries, whipped cream, hemp seeds and/or a drizzle of honey.