I recently started incorporating chia seeds into my food instead of just my drinks, and I love it! This recipe is great for people who like rice pudding or tapioca, but are into trying a pudding with a healthy twist. Also it’s vegan, and gluten-free. Not to mention, delish! Enjoy!
- 3 tbs chia seeds
- 8oz can of coconut milk
- 4oz of soy milk
- 1 tbs of real vanilla extract
- mix all ingredient together in a mixing bowl and chill over night
- mix well
- chia seeds will have formed a “gel” around them and will have thickened the batch. if it’s watery, add more chia seeds until you get the desired consistency.
- pour into individual serving containers the next day
- eat as is or top with fresh fruit or fruit syrup
This is no bake, no heat, totally easy and not scary. You can get chia seeds at your local health food store most likely. We get this kind, and they have been working out great. I use ball jars to store it in for the week. You can also top with a preserve, or mix in berries like I do. How do you use chia seeds? Let us know, I am into trying more stuff.
For those of you wondering what a chia seeds is or does, here is what I read on wikipedia:
Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including ?-linolenic acid (ALA). Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white. According to the USDA, a one ounce (28 gram) serving of chia seeds contains 9 grams of sodium, 11 grams of dietary fiber and 4 grams of protein. The seeds also have 18% of the recommended daily intake of calcium, 27% phosphorus and 30% , similar in nutrient content to other edible seeds such as flax or sesame. Although preliminary research indicates potential for dietary health benefits, this work remains sparse and inconclusive. Chia seed consumption has been reported in the public media and is purportedly used by athletes.
Like healthy vegetarian, vegan, and gluten-free stuff? Check out more recipes in our Let’s Eat! column!