Simple Chia Seed Pudding

Why chia seeds?  

Solving your sweet tooth with a balance of protein and fat

This simple, delicious and quick fixing dish can be used as a base to design lots of other options – or just as it is.  Play around with adding cacao powder, cacao nibs, coconut meats, berries of choice, crushed walnuts, or a drop of Young Living essential oil Cinnamon Bark or Peppermint.

Some resources say that the word ‘chia’ is the ancient Mayan word for strength…and we all can use a bit more of that!  We’re also all looking for extra energy and when we get it from real, whole foods, our body does a better job of keeping a steady state.

These tiny black seeds are full of fiber, fat and protein plus other micro nutrients including magnesium, calcium, phosphorus, zinc and some B vitamins.  There is no gluten in these seeds and are most often grown organically.  To top it off, chia seeds are antioxidant rich and help to support our immune system.

When combined with a liquid, these little seeds grow like a sponge and help make your dish gel-like and thick.  This sponge-like behavior helps us feel fully longer and wards off hunger.

You can grind them in a coffee grinder first, but unlike flax seeds, you can eat them whole.  You will need to build in a little bit of time to soak them before your dish is ready.

This pudding recipe keeps in the refrigerator for several days…if it lasts..

• 1/2 cup chia seeds
• 1 1/2 cups coconut milk
• 1 1/2 teaspoons maple syrup
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• dash of salt

Mix well in a bowl and let sit for 15-20 minutes.  When I add 1 Tablespoon cacao powder, I often use my mixer because cacao doesn’t blend as well as cooked and processed chocolate powders.

Feel free to play with other milks like hemp or almond.

Another options is to go with half milk and half  berry base such as Acai juice or Young Living NingXia Red.

Do you have a favorite recipe you want to share?  Please post your ideas.