Chia Seed Pudding

Prep Time 10 mins (soaking time not included)  / Serves 4

Ingredients

1. • 1/4 cup of chia seeds
   

2. • 2 1/2 cups of filtered/spring water
   

Soak seeds with the water for a minimum of 20 mins or overnight

1. • 1 can of coconut milk (of course a fresh young thai coconut and meat is best, but heck, we’ve only 24 hours in a day!!)
   

2. • 3 tabs. of raw, unfiltered honey
   

3. • 1 tsp. of vanilla powder
   

4. • 1 tsp. of cinnamon powder
   

5. • 1/2 tsp of nutmeg powder (freshly grated is divine, I recently was gifted fresh nutmegs from the Caribbean)
   

Optional: 1/4 cup of raw cashews (makes it very creamy).

Preparation

Place all the above ingredients except the chia seed mix, in a blender and  blend, (10 secs). If adding cashews, blend a little longer until fully blended. Add the soaked chia seeds to the mix and blend again briefly.

You can serve this warm or cold. Pour into bowls and decorate with desired fruits, coconut flakes, nuts etc

Delish!!!

TIPS

This pudding is so versatile and  filling. You can keep it for a couple of days too in the refrigerator, so to save time, I make a large batch. There are tons of GREAT  recipes on the web. You can make this with any type of nut milk. I find if I try to take a short cut and soak the seeds directly in the milk, the chia seeds remain gritty, but that was my experience. I’m always looking for simpler methods. Soaking them in water really plumps up the chia seeds, making it a tapioca-like consistency. Chia seeds are full of healthy omegas.

I try not to use raw cacoa powder as I’m very sensitive to it, but it does make a lovely chocolate version of this recipe.

2 tabs. of Wild blueberries added  during the blending can make this an interesting color variation, then decorate with more wild blueberries. These little berries are powerhouses.