Although I already have a post and recipe for chia pudding– I am afraid it is slightly outdated and was, after all, one of the first posts on Chloe’s Countertop. The thing about this is, I absolutely love chia pudding! In my opinion, chia pudding is one of those recipes where, when you discover it- your entire life changes. It’s that good. The thing about chia pudding- that I think extends across all types of food tastes, health status’s & genders- is that it is so versatile and is basically a holistic nutritionists dreamed up “cereal”. I could quite honestly talk about chia pudding for an entire day and never fall bored or find myself at a loss for words. I have fed chia pudding to all sorts of people (friends, clients, family members, boys, men, carnivores– even my dog)! The response to chia pudding is always quite uniform– shock, surprise & absolute contentment.
It’s a great way to ease someone into a plant-based diet, and/or encourage someone to switch from animal-based protein to plant-based protein. Also, it is such an easy and simple recipe– it literally will take you anywhere from 2-5 minutes to prepare in the morning! If that won’t persuade you or your spouse/parent/child/friend/family member/client/boyfriend/girlfriend– then I don’t know what will! Try it out! I promise, you won’t be disappointed.
So what is it about chia pudding that is so wonderful? I’m so glad you asked!
First off- lets get some nutrition details out of the way. The star of chia pudding are chia seeds! These fabulous little gems are native to the South American (Southern Mexico & Guatemala) region of the world. Interestingly, they were a staple of the Aztecs- being featured as a bulk of their diet. The reason why? Chia seeds have an abundance of nutrition in them. First off, they are amazing sources of omega 3 fatty acids- specifically alpha linolenic acid (ALA). What are these? Basically, these are fats which are ‘essential’- meaning that our bodies cannot synthesize them. Thus, we need to get them from our diet & food sources. There are many reasons why omega 3’s are so crucial to nutrition– one of the main reasons is their anti-inflammatory effect on the body. Simply put, they support the pathway which works against inflammation in the body. Not only are they incredibly anti-inflammatory, chia is a great brain food!
Also, chia seeds are great sources of protein, antioxidants, trace vitamins and minerals like calcium & dietary fiber. Being a plant source protein- they are also alkalizing to the body.
Why do I soak chia seeds? What’s the best way to prepare & eat chia seeds?
The thing about chia is that they are partly a soluble fiber. As a result, when you add a liquid to them (or add them to a liquid), they will absorb that liquid over a short period of time. They then will become a gelatinous consistency, somewhat like tapioca. Thus, my tip is to soak your chia seeds overnight or for a few hours (at least 1-2 hrs) before consuming it. The reason being that can you imagine what happens to chia when you eat it if you don’t pre-soak it or add it to a liquid. The same way that it absorbs the liquid you add it to- it does the same thing in your digestive system. So what? This can really dehydrate you, if you aren’t consuming a lot of water and/or liquid during or after have chia. For instance, if you are eating a salad or pilaf and sprinkle chia as a topping– you are already eating a fibrous meal that requires water to digest and break down- and you are further dehydrating your system with the chia. Just something to think about:)
There are so many ways to prepare chia– I have a few favorites. Next, I’d love to share with you my favorite way & toppings! Enjoy!
- 2 tablespoons organic chia seeds
- 1/2 cup water or almond mylk
- 1 tablespoon desiccated coconut
- 1 handful organic dried cherries or fresh berries
- 1 handful raw walnuts, chopped
- 1 tsp vanilla powder
- 1 tsp ground cinnamon
- Add 1/2 cup of water to your chia seeds, as well as the cinnamon & vanilla, mix it around (or if in a mason jar, shake it up so the water distributes), and leave it in the fridge overnight or for a few hours
- In the meantime, make your fresh almond milk [if you’re in a rush, grab some store-bought organic, unsweetened almond milk ** tip: look for one with the least amount of ingredients and look for ingredients that you can a) read and b) understand]
- ** Find my almond mylk recipe here
- When you are ready to eat your pudding– add a generous amount of almond milk (this is really up to you depending on how “pudding-like” you want it, or more liquid-y, like cereal) I generally add about 1/3-1/4 cup almond milk
- Add the rest of your toppings and serve cold