I love chia seeds. I sprinkle them on my yogurt, add them to homemade granola and other baked goods, and even spike my water with these delightful bubbles of nutrition. But a chia seed pudding? I wasn’t sure I would like the texture until I made this recipe. It’s easy, elegant, and oh-so-delicious.
Chia seeds are super healthy with more omega 3 fatty acids than salmon, making them among the most concentrated forms you can find. Specifically, they have alpha-linolenic acid (ALA), which is normally found in plant sources of omega 3 fatty acids like flax seed, soy, and walnut oil. ALA can convert to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both of which have been shown to reduce inflammation, heart disease, stroke, and blood pressure. DHA is also known for maintaining brain health and helping with brain development in infants.
Chia seeds also contain calcium, about 18 percent of your daily allowance per ounce. In fact, they have three times more calcium than skim milk. These itty bitty seeds also have 3 grams of protein and 6 grams of fiber per tablespoon serving. For vegans looking to avoid dairy and fish, chia seeds are a must.
Luscious Chia Seed Pudding Recipe
1/4 cup chia seeds
1 cup of organic coconut milk (use the canned variety)
From the Organic Authority Files
1/4 cup or less of local raw honey
dash of vanilla extract
1. Add the chia seeds to a medium-sized bowl. Open a can of organic coconut milk (not the kind from the carton) and add in 1 cup. Add in honey to desired sweetness and a dash of vanilla. Be careful with the vanilla because it can be overpowering.
2. Combine with a fork or a whisk.
3. Let set up in the refrigerator for about three hours.
4. Serve this elegant chia seed pudding in a martini glass. Garnish with a sprig of mint and a sprinkle of shaved coconut if you’re looking to amp up the elegance.
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