I’m sure you’ve heard of chia seeds, but have you tried a chia seed pudding recipe? Well, now is the time to get on the bandwagon and make this simple, quick recipe.
Chia seed pudding is so versatile that you can make beforehand to have in the morning for breakfast, or during the day as a snack. You can also blend in different berries or fruits to make different flavors. To make this recipe while on 21-Day Clean Program, feel free to substitute low-glycemic coconut nectar syrup for the maple syrup.
Chia Seed Pudding Recipe Benefits
I like to use coconut milk because it’s full of healthy fats, and it also gives the pudding a dreamy, creamy texture. On top of that, coconuts are one of the best sources of lauric acid — 50 percent of the fat in coconuts is lauric acid, which has antibacterial and antiviral activities. The lemon zest adds a nice tartness when mixed with the light sweetness from the maple syrup. This is the perfect combination to have with berries!
Chia seeds are rich in Omega-3 fatty acids, which are healthy for your heart, and are loaded with antioxidants, fiber, and protein. In fact, the antioxidant activity of chia was shown to stop up to 70% of free radical activity – that means good news for your skin! They are great to have for breakfast because they will satisfy your hunger for the morning and leave you feeling fuller for longer. Another great source of Omega-3 fatty acids is our EPA-DHA capsules for positive mood, cardiovascular and overall health.
I remember the first time I made chia seed pudding, I was in awe of how delicious and naturally sweet it was. It almost felt like I was eating dessert. Once you master this recipe you can expand your chia seed pudding horizons by adding raw cacao, or blending in a fruit like a mango into the mixture. This is a good foundation recipe that you can make your own.
Chia Seed Pudding Recipe
Prep time: 10 minutes
½ cup coconut milk (canned coconut milk)
½ cup water
2 Tbsp. maple syrup (or coconut nectar syrup)
¼ cup chia seeds
1 Tbsp. lemon zest
½ vanilla bean (or 1 tsp. vanilla extract)
Assorted berries for topping
Mix together the coconut milk, water, maple syrup, chia seeds, lemon zest, and scrape the the inside of the vanilla bean.
Divide mixture and pour into small Mason jar containers. Place in fridge and allow to sit for at least 3 hours or overnight.
When ready to serve top off with blueberries and strawberries.
Recipe and photos by Dorit Jaffe