Here at Sageborn, we like to keep things simple, yet good for you. And lately, we’ve been eating a lot of pudding. Chia Seed Pudding, that is!
Chia seeds are mini powerhouses packing more antioxidants than blueberries, more omega 3 fatty acids than salmon, and contain significant amounts of protein, fiber, iron, calcium, potassium, and B-vitamins. Because these superfood seeds are high in fiber, they are good for blood sugar control and gut health. They are a good source of high quality protein (more than many plant-based foods) that helps build lean muscle and keeps you feeling satiated.
Interestingly, chia seeds were an important food for the Aztecs and Mayans back in the day, when Aztec messengers turned to the simple seed to fuel their hundred-mile trek through the highlands. In fact “chia” is the ancient Mayan word for “strength”.
Chia seeds need to be soaked in order to get the most nutritional benefit. Because of their ability to thicken and gel, they’re great when prepped as a pudding, which takes just 5 minutes. Our recipe uses almond milk, but any non dairy nut or seed milk will work such as coconut, oat, flax, hemp, cashew or pumpkin seed.
Our favorite toppings are a nice mix of sweet and salty, which pleases the palate along with offering a few different textures:
Berries are a great source of antioxidants. In addition to protecting your cells, these plant compounds may reduce disease risk.
Walnuts are extremely good for your heart and brain and contain ellagic acid, a cancer-fighting antioxidant.
Pumpkin Seeds are great for your immune system with lots of antioxidants (carotenoids), omega-3 fatty acids and zinc.
Enjoy chia pudding with tasty toppings for breakfast, a healthy snack, or dessert!
Ingredients: (choose organic when possible)
- ½ cup chia seeds
- 2 cups almond milk (organic, or make yourself – see below for recipe)
- Berries of your choice: raspberries, blueberries, blackberries or strawberries
- Walnuts (toast at 300 degrees for 8 minutes or just raw)
- Pumpkin seeds
Whisk together almond milk and chia seeds vigorously for 3 minutes and refrigerate. Wait about 20 minutes for the chia pudding to settle, then whisk again. Place in fridge for at least 2 hours, overnight, or up to 7 days.
After 2 hours you’ll notice a thicker layer on the top, but simply whisk it all together before serving to smooth it out.
Top with berries, walnuts, and pumpkin seeds. Enjoy!
How to Make Your Own Almond Milk
- 1 cup raw almonds
- 4.5 cups water
- 1 tablespoon maple syrup (if sweetness is desired)
- pinch of pink salt
- Place the dry almonds in a bowl and add enough water to cover. Soak in the fridge overnight.
- Drain the soaked almonds and transfer them to a blender.
- Add 4.5 cups of water to the blender. Add maple syrup, vanilla, and a pinch of pink salt. Blend on high speed until the almond milk is smooth, about 30- 45 seconds until the nuts are broken down and the liquid is milky.
- Pour the milky mixture into a nut milk bag (or cheese cloth) and squeeze the milk through into a bowl. Keep squeezing until all the milk comes through the bag.
- Save your leftover almond meal and dehydrate to make your own almond flour!
Almond milk tastes best after it’s cooled in the refrigerator for about 30 minutes. It will separate over time, so give it a shake or stir before serving. Almond milk will keep well in the fridge, covered, for up to 5 days.
This pudding can be fun to experiment with different toppings such as hemp seeds, shredded coconut, cacao nibs, dried goji berries, or golden berries. Enjoy!