I have been on a serious chia pudding kick lately. Gimme all the cha-cha-chia, y’all. There are just endless concoctions to try, and this tasty snack is super nutrient packed! I definitely plan to post more of my go-to recipes, and am kicking it off with a slam dunk hit… Paleo Raspberry Cacao, ftw. Before we talk ingredient deets, let’s chat about why these seeds are so mighty, despite their tiny size.
Dr. Axe’s website (one of my favorite nutritional resources) states that chia seeds hail from Mexico. Originally utilized by the Aztecs, it was reported that just 1 spoonful of seeds provided enough energy for 24 hours.
Well, I don’t know if I could go strong on these for 24 hours…I mean I really like to snack, sooo…but I will agree that chia seeds do leave me satisfied and full of energy.
Additionally, Dr. Axe states that chia seeds are, indeed, a powerful superfood. They are rich in Omega-3’s, fiber, protein, vitamins, and minerals! See, good things DO come in small packages! (says the gal that’s 5’1)
How to make chia pudding? It’s really easy, actually. The most important detail is simply getting the ratio of seeds to liquid right. The seeds reportedly swell in liquid up to 9 times their original size. This is why when you soak them overnight you’re able to create that gelatinous pudding texture. The ratio I’ve typically followed is 3 tablespoons of seeds to 1 cup of liquid. Yes, you can let them soak for as little as 3 hours in the fridge, but for best results, I suggest overnight.
Serves 1-2, depending how hungry you are! You can purchase the ingredients either at your own store or by clicking through the links below)
What are YOUR favorite chia pudding recipes? Leave me comment and maybe I’ll feature yours!
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