It’s no secret that smoothies are one of my favorite answer to any craving or dietary restriction. But chia seed pudding is a close second! It pretty much takes no time to make, and is a great solution to your post-salad, need-a-sweet problem.
Did I mention… kids love it too! Definitely make extra to share. Chia seed pudding travels well in school lunches, and is a great after-school snack.
Chia seeds have:
- Twice the protein of other seeds and grains
- Five times the calcium of milk
- Twice the potassium level of bananas
- Three times the amount of antioxidants found in blueberries
- Three times more iron than spinach
- Eleven grams of fiber per ounce (over 40% of the RDA!)
- Eight times more omega-3s than salmon
Chia also supports natural hydration and helps retain electrolytes. They are also gluten-free, easy to digest, and very shelf-stable.
¼ cup chia seeds
1 cup raw cashews (soaked for 1-3 hours)
3 cups water
1 tablespoon Vanilla Extract
1 teaspoon cinnamon
a pinch of sea salt
- Place the chia seeds in a Mason jar (big enough for 4.5 cups of liquid).
- Place the rest of the ingredients in a high-speed blender (such as Vitamix) and blend on high until smooth.
- Pour the cashew mixture into the jar and shake very well, so no seeds stick to bottom.
- Place in the refrigerator overnight. Chia takes about two hours to turn into pudding, so allow time for best results.
- Serve alone or with fruit.
- Good for 3-4 days in the fridge.
You can easily turn this into a chocolate version by adding cacoa. If you prefer fruity, any berry or mango are two of our favorite additions!
Add chia into you repertoire. Chia is both hydrating and filling. The Incas used to have Chia so they could walk for days without getting hungry or thirsty — so stories tell. I now carry a small bag in my purse and add it to a juice or even water, if I am out, hungry, and have not planned accordingly!