Backstory
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.
We top it with fruit, or mix it with cacoa to make it chocolate. I have to make a ton when we make it because it goes fast! I pack it in old jam jars and send it to school!
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.
I recently encountered a very comprehensive article by Jen Miller.
So if you want to read more on the hundreds of benefits of Chia go check them out here »
Recipe
Ingredients
¼ cup chia seeds
1 cup cashews, soaked
3 cups water
4 tablespoons maple syrup
1 tablespoon cinnamon
Directions
1. Mix everything but the chia seeds in your blender.
2. Put chia in a 4-cup Ball jar.
3. Pour in the liquid.
4. Seal jar and shake until chia is not sticking to sides.
5. Refrigerate.
Ready to eat after 2 hours, and keeps well for a few days in the refrigerator.
