I'm a big fan of pudding, but a couple years ago when I realized my body didn't enjoy dairy as much as my mouth did, pudding became off-limits. That is, until I discovered Chia Pudding, which is as easy to make as instant pudding, but has the added bonus of being good for you! How good you ask? Eat it for breakfast good!
Chia seeds are full of fiber, omega-3s and antioxidants. You can find them at Whole Foods and possibly at your local grocery store as they're becoming more and more popular. It doesn't matter whether you use the white or black seeds. I used white because that's what I happened to have in the pantry.
Vanilla Chia Pudding
Adapted from: The Detoxinista
- 3 Tablespoons Chia Seeds
- 1 Cup Almond Milk (or non-dairy milk of your choice)
- 1 Tablespoon Pure Vanilla Extract
- 1 Tablespoon Pure Maple Syrup (or agave or honey for non-vegans)
Makes 1-2 servings.
For a more tapioca-like texture: place all ingredients in a mason jar or container and either shake or stir ingredients until mixed. Set pudding in the refrigerator overnight.
For a smoother, more uniform texture: Place all ingredients in a blender and blend for approximately one minute or until the mixture has thickened and looks smooth. Pour pudding in a container(s) and refrigerate for at least a couple hours or overnight.
Once the pudding is set, feel free to top it with sliced fruit, cinnamon, nuts, chocolate chips or anything else you can think of. Enjoy!
Peace & Love,