Thursday, April 6, 2017

Chia Pudding

A dear friend is going through chemotherapy for breast cancer, and I felt challenged to create her a snack that was healthful, caloric, digestible, smooth, and delicious to keep her energy up during her healing process. This recipe may be the ticket! There are several chia pudding recipes online, but this combination seems to taste best to me and my family.

This pudding is a nutritional powerhouse! The omega-3 fatty acids in coconut milk and chia reduce cholesterol and blood pressure. Chia seeds have plentiful antioxidants, fiber, iron, and calcium. Coconuts are easily digestible for most, and are naturally nutritious, fiber-rich, high in vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.

The maple syrup is complimentary to the chia taste, and it dissolves well when mixed together. This is a delicious comfort food that passes the kid taste test, too!


Chia Pudding
one 13.5oz. can coconut milk (or milk substitute of choice)
1/3 cup chia seeds
2-3 tbsp maple syrup (more or less to taste)
1/2 tsp vanilla

Place all ingredients into blender and blend until smooth.
Or simply whisk together well in a large bowl.
Pour into your favorite container(s) and refrigerate until set, for 3-4 hours or overnight.
Enjoy with fruit or just as-is!

Be well!