As a planner, I live for recipes that I can make in advance. One of my all-time favorites to prep a day ahead of time now? Chia. Seed. Pudding. I'm a total convert.
There are a number of different reasons to list out as to why I love making this schtuff so very, very often. First, y'all, who doesn't like pudding? Pudding is a universal language. After the fact that it's pudding and, well, pudding is the greatest, specifically chia seed pudding is awesome in that it's translatable to every meal. I've eaten it in the morning for a quick to-go breakfast in a mason jar (hipster, that's how we roll in Brooklyn); I've eaten it at work as a snack to get me through my afternoon slump, as well as before lunch if I'm starving (which I usually am); And, to make a confession that might sound strange, I've even eaten it as dessert because it's just that damn good. The fact that it's delicious would be good enough for me, but a jar of chia seed pudding should be valuable to anyone and everyone because of the amazing health benefits that come along with it.
Chia seeds are a bonafide superfood, y'all. They're like the Wonder Woman of seeds. These itty bitty seeds were used by ancient civilizations (namely the Mayans and the Aztecs) for their energy-giving properties - and there's no secret as to why that is. Chia seeds are packed to the brim with omega-3 fatty acids, fiber, and quality protein with essential amino acids, making them unbelievably nutritious. On top of that, they're world-renowned for their high levels of antioxidants, which can not only improve your skin, but can also help prevent cancerous cells from forming.
Nutty Chia Seed Pudding (Vegan, Gluten-Free)
A "recipe" (set it and forget it) crafted by yours truly. Feel free to look up other flavor combinations, I also like this one from Living Sweet Moments and this one from I Heart Eating.
- 1/2 Cup Cashew Milk
- 1/2 Cup of Almond Milk, Unsweetened
- 1/2 Cup Coconut Milk
- 1/3 Cup of Chia Seeds
- 1 Tablespoon of Coconut Flakes, Unsweetened
- 1 Teaspoon Organic Pure Maple Syrup
- 1/2 Teaspoon of Vanilla Bean Seeds (or Pure Vanilla Extract)
- 1/4 Teaspoon of Pink Himalayan Salt
- Assorted Nuts to Garnish
1. Put all of the ingredients except nuts into a mason jar that has a lid.
2. Stir the ingredient mixture until fully combined, and screw the lid on tight.
3. Leave the lidded jar in the fridge overnight (approximately 6 to 8 hours) - you'll know you're good to go when the chia seeds have absorbed the majority of the liquid, and is a creamy consistency.
4. Slide a few large spoonfuls into a bowl (or eat straight from the mason jar) and top with nuts.
5. DIG IN.
Pudding-tastic. If you make some Chia Seed Pudding (CSP from here on out maybe?), please let us know - shoot us an e-mail at firstname.lastname@example.org or jot down a comment, telling us what flavors and ingredients you used.