Organic Chia Seed Pudding

Welcome to Healthy Intuitions!

Chia seeds, a member of the mint family, are bursting with Omega-3 and Omega-6 essential fatty acids, fiber, and B vitamins, and contain protein and calcium.  To the Mayans and Aztecs, chia seeds were an endurance food.  Ancient Mayan and Aztec cultures treasured the tiny seeds. Their belief that chia, which comes from the Mayan word for "strength", embodied extraordinary powers has been confirmed by modern science. Today, research has also revealed their role in the regulation of blood sugar and blood pressure.

Yes! A couple decades ago, the popular Chia Pets sported these seeds to grow their green fur. Marketed as a novelty item, it was not commonly understood that chia seeds were edible. So, fast forward several years, there has been a bit of a stigma to overcome in terms of the general public seeing them as a food item. Although the Chia Pet tradition is still going strong, it is important to note that even though the seeds are essentially the same at the source, the cultivation, handling and production standards are far different for Chia Pet products than for consumable chia seed products. So eating Chia Pet or Chia Head product seeds is absolutely not recommended.


I bought a package of truRoots Organic Chia Seeds, which have a mild flavor and the seeds look like tiny black and white mixed pepper.  When you mix them with water, let stand for 10 minutes and stir with a fork until thick, it turns into a gel that you can easily blend into drinks or whatever you are preparing.

I have used organic chia seeds in juices, cereals and salads, but I was yearning to make an easy raw pudding to enjoy for dessert.

I played around with the ingredients, and I prefer 1 1/2 cups of coconut milk to 1/3 cup chia seed. You can make this pudding with milk, cream, almond milk, honey instead of maple syrup, etc.

This pudding has a mousse-like consistency and only takes a few minutes to mix together. I prefer to eat it at room temperature because when it’s chilled, the pudding becomes a tad too gelatinous. If you refrigerate the pudding, make sure to leave it out for about 15 minutes to take the chill off. It’s great with berries, a little whipped cream or chocolate shavings.


Vanilla Chia Seed Pudding

Ingredients:

1 1/2 cups coconut milk (I used organic canned coconut milk from Organic Thai Kitchen.
4 tablespoons maple syrup or honey
1 tablespoon vanilla extract

1/3 cup  organic chia seeds
1/2 cup fresh organic berries

Directions:

Whisk coconut milk, maple syrup, and vanilla extract until smooth. Stir in chia seeds. Divide mixture evenly between 4 glasses. Let sit at room temperature for 2 hours. Serve.

If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.



Chocolate Chia Seed Pudding


Ingredients:

1 1/2 cups organic coconut milk
4 tablespoons maple syrup or honey
2 tablespoons organic cacao powder

1 tablespoon vanilla extract

1/3 cup organic chia seeds
1/2 cup fresh organic berries

Directions:

Whisk coconut milk, maple syrup, cacao powder and vanilla extract until smooth. Stir in chia seeds. Divide mixture evenly between 4 glasses. Let sit at room temperature for 2 hours. Serve.

If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.


I haven't decided whether I like vanilla or chocolate chia seed pudding because they are both quite delicious. Try making it and see which one you prefer!


Intuitively Yours,
Laurel ♥