Chia seeds are a wonderful food, and healthy Chia Pudding is a fabulous breakfast, as well as a great snack! Rich in fatty acids, chia seeds contain more omega-3’s than any other vegetarian source. They are also quite high in anti-oxidants, minerals and fiber. Further, I find that they are quite soothing for my digestive system (and I’m always looking for a boost in that realm).
I got the idea for this smooth and tasty recipe from yoga teacher extraordinaire and raw foodie, Jess Price. I give her full credit for turning me on to both chia seeds and chia pudding.
Chia Pudding
Ingredients
- 1 cup cashews, raw
- 3 cups water
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- pinch celtic sea salt
- ¼ cup chia seeds
Instructions
- Place the cashews and water in a vitamix and blend on high speed until smooth
- Blend in the honey, vanilla, and salt
- Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!)
- Place in the refrigerator overnight
- Serve
Equipment
When I have extra time I soak my cashews for several hours (be sure to discard the soaking water) which makes for an even richer, creamier treat. You can also experiment by adding cinnamon, vanilla beans, and other tasty enhancements to this recipe (in your desired quantity).
Don’t let the fancy presentation above fool you. This delicious, nutritious pudding is ridiculously easy to prepare. Throw a bit of chia pudding into a smaller mason jar and it makes the perfect driving snack –ideal for slurpping up on road trips.
If you venture into the land of chia seeds and healthy Chia Pudding please let us know how you like ’em!
Update: Per questions below, I have made this with a mixture of cashew and coconut milk and it is delicious. I have also used chia seeds to make my morning protein shakes more rich, creamy and nutritious. This chia pudding keeps in the fridge for 2-3 days. Enjoy!
Ruth says
OK, here’s what I’ve gravitated to. I work, so I need something that’s speedy, doesn’t require refrigeration. And I don’t have time to make another batch of almond milk every week just for my chia seeds (allergic to cashews).
1/2+ cup water
1 T chia seeds
1/8 t Vitamin C crystals
Add chia seeds to water, whisk, wait 15 minutes,
whisk again, add Vitamin C crystals, drink when you can. The protein+Vitamin C burst is perfect for those with stress/adrenal issues.
The Vitamin C adds a “tartness” to the drink. The Vitamin C does *not* work well with coconut milk. (Haven’t tried adding Agave Nectar or sea salt yet, as I really like the tartness.)
Cheers
Susan says
I think most unsweetened coconut is dessicated. You can get unsweetened coconut at Whole Foods.
Ruth says
Does one buy dessicated coconut at a store like Whole Foods??
elana says
Susan,
What a great question. This would be perfect for the forums.
Elana
Susan says
Has anybody tried making their own coconut milk? I have meant to try the “dessicated” recipe on this site but I haven’t taken the plunge yet. I wonder how it compares, since I don’t want the kind with gums added and stuff.
http://www.coconut-connections.com/coconut_milk.htm
elana says
Ruth,
Great question. I used to get my coconut milk in tetra packs which I think are OK. Since it is no longer sold that way I unfortunately do purchase it in cans.
Elana
Ruth says
Elena…I know you are “anti-canned” because of BPA’s. And now so am I (knew to avoid plastic, didn’t know about canned goods).
Anyway, the only coconut milk (natural) that I can find at Whole Foods is canned. Do you buy yours in cans or bottles? (PLEASE don’t tell me you go out and buy coconuts and crack them yourself :-)
I now make coconut-milk yogurt and use coconut milk in my (now compulsive) chia-shakes, so I can’t ignore the monkey on my back that says I need to get a non-canned source.
Thanks
Ruth
elana says
Szuchi -Well, you are correct, I do say, “slurp,” as well as “eat.” Regardless, of what it is, I was taught to chew my food 40 times before swallowing it to aid in the digestive process. I was also taught that digestion starts in the mouth. I hope this answers your question. Of course, I think it is great for everyone to chew as much or as little as they feel comfortable :-)
Theresa -Your comment is hilarious, poor hubby. Please keep me posted on how your chia-pumpkin quest goes next season :-)
Theresa Watson says
Dear Elana,
I promised to report on my experiment with pumpkin and chia — well it didn’t turn out so well. I used canned pumpkin (which I rather not use but fresh pumpkin is not in season) with vanilla almond milk and a few almonds and vanilla, chia seeds, some spices — well the color was a little repulsive — didn’t taste that great either. The ultimate test was on my husband who is very supportive and eats just about anything I make — not this one — he said it looked like something you would find in a diaper and wouldn’t even try it. Thought you would get a chuckle from this — I am going to wait until next pumpkin season to continue this experiment.
Also, found a great website http://www.nutsonline.com that has great prices on chia seeds, nuts, and they have these wonderful vegie chips for those of us who desire to “crunch”. The shipment arrives in three days — wonderful customer service.
Thanks for the wonderful chocolate covered cherry recipe — can’t wait to try it.
Theresa Watson
Merritt Island, Fl
Szuchi says
I am wondering how much we need to “chew” the chia in the pudding? I think I saw you use the word “slurp”. Thanks