Chia Seed Pudding

Chia Seed Pudding

Chia seed pudding is one of the staples in my house.  Todd and I love it and it takes just a few minutes to whip it up plus about 20 minutes or so of sitting in the fridge to get all, well, pudding like.  If the word “Chia” does nothing but make you think of “the pottery that grows”, you aren’t alone.  But after you welcome chia seeds into your diet, pottery will be the last thing on your mind.
Chia seeds were a major staple in the Aztec and Mayan diets and still maintain popularity in Mexico.  If you’ve read Born to Run by Christopher McDougall, you were certainly enthralled by the Tarahumara Indians of Mexico who fuel themselves for 100 mile plus runs on chia seeds.  I was so impressed and inspired that I went out to not only buy chia seeds but barefoot running shoes as well.  (I was never a runner until I read the book, it’s that good!)
But now I’m getting side tracked.  Add the book to your reading list and let’s get back to the chia pudding!  When I was training for the So Cal Tough Mudder, chia seed pudding was part of my secret weapon.  But you don’t have to have super athlete aspirations to add a super food like chia to your diet.  They are a great source of Omega-3 fatty acids, protein (3 grams in just one tablespoon!), tons of antioxidants, fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
Chia seeds are a bit pricy at health food stores, but you can get them on line at places like VitaCost. (Typically I hate ordering on-line, but I order tons of stuff on Vitacost, from my shampoo to these chia seeds, so shipping is free and I save tons of money.) Getting side tracked again…

Lets make a healthy dessert!
Chocolate Chia Seed Pudding (more flavor suggestions below!)
1/3 cup chia seeds
1 cup unsweetened non-dairy milk
3 dates (or liquid sweetener like agave)
1 TB cocoa powder
1 tsp alcohol free vanilla extract
Dash of cinnamon (optional)
Directions: Blend the dates, non-dairy milk, cocoa powder, vanilla, and cinnamon in a Vitamix or other commercial grade blender until there are no date pieces left.  (If you don’t have a vitamix, use agave and mix the ingredients in a  bowl) Pour into a bowl and add the chia seeds.  Whisk the chia seeds in the chocolatey milk mixture for a good minute and then stick in the fridge for 20 or 30 minutes.  It’s tough to wait but it’s worth it.  I try to make the pudding before dinner so it’s ready for me when I want it.  On that note, this is so healthy you could easily have it pre-workout or even with breakfast.

The consistency should be just like pudding.  When I made this at high altitude it formed a thick paste, but I added more rice milk and it was perfect.  So make adjustments necessary to get to the right consistency.

Note: Don’t limit yourself to just chocolate!  We love our chocolate and peanut butter combo in this house (have you tried our shake?) so we often throw in a TB of peanut butter.  Or go for a lighter, sweeter taste.  Try replacing the cocoa powder with a tsp of maple flavor/extract.  Or simply make it vanilla or cinnamon vanilla!

 

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One Response to “Chia Seed Pudding”

  1. Alyssa says:

    This pudding is delicious and so easy.

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