One thing I’ve noticed since I began preparing raw/vegan foods at home…
There is a lot of prep work involved.
Granted once the food is prepped, raw and vegan meals can be a snap to throw together.
And the main benefit for me is that I know exactly what is in my meal.
Also, if you have the proper equipment:
Prepping food can be a bit faster.
The point is that making complete, healthful meals at home takes more time than throwing a little something into the microwave.
With that said, I am delighted to introduce to you my creamy, dreamy Chia Pudding recipe.
Chia Pudding is by far one of my most favorite go to choices for a
- Breakfast option, or
And it’s so fast and easy to make it’s almost creepy!
Chia Pudding to the Rescue
I love this stuff.
The basic chia pudding recipe has:
- Almond milk or any other nut milk of choice (I also use fresh coconut milk, yum!)
- Cashews and
Chia is a little seed that packs a huge wallop as a superfood.
Chia seeds are:
- High in fiber and low in calories
- Packed with antioxidants
- High in protein and omega-3
- A great source of calcium, phosphorous and magnesium. Chia provides bone support for those of us who don’t do dairy.
Chia Pudding Recipe
I’ve seen a lot of chia pudding recipes on the Internet and after several trials, I’ve come up with a basic recipe and some wonderful flavor ideas.
Creamy, Dreamy Chia Pudding
- *1 cup cashews soaked at least 4 hours or overnight, rinsed
- 1 ½ cups of nut milk (I use homemade almond or coconut milk)
- Pinch of salt
- 3 tablespoons chia seeds
Blend cashews, salt and milk in a blender until creamy. It’s okay to let it blend for a couple of minutes. The longer the blend, the creamier the results.
Pour one third of the blended nuts and milk into a 4-cup Mason jar. Add one tablespoon of chia seeds and stir. Continue adding one-third of the nut/milk mixture and one tablespoon of chia seeds until all has been stirred in.
This process prevents the chia seeds clumping together.
Refrigerate for a few hours. Serve with fresh fruit.
*I like soaking the cashews ahead of time. It makes for a far creamier pudding, especially if you don’t have a high-speed blender.
Chia Pudding Flavor Options
Now this is where making chia pudding gets fun. And remember, this is a superfood, vegan, yummy creation.
You can eat this ANYTIME, day or night, completely guilt free!!! Yay!
- Add 3-4 tablespoons lemon/lime juice
- 3 tablespoons sweetener of choice, I use raw agave/raw honey
- 1/2 tsp lemon/lime zest
Place these ingredients in blender along with nuts, milk and salt. Blend until smooth and stir in chia seeds. Refrigerate.
This is my first choice for breakfast. It is awesome with my granola….recipe forthcoming.
- Add 2 tablespoons raw cacao
- 3 tablespoons sweetener of choice
- 1/2 tsp ground vanilla bean (optional)
- 1/2 tsp cinnamon (optional)
Follow the same directions for the lemon pudding.
This is a great snack or dessert. Top with fruit or sweetened cacao nibs. It honestly tastes like chocolate mousse, especially if you use coconut milk. Yummers!
- Add in ½ tsp ground vanilla bean
- 2 tablespoons sweetener of choice (optional)
Follow the same directions as listed above.
- Add ½ cup of any prepared fruit such as bananas, strawberries, raspberries, blackberries, blueberries or peaches (organic of course).
- 2-3 tablespoons of sweetener of choice
- Substitute a portion or all of the nut milk for a fruit juice.
- Add sweetener to taste.
Follow above directions.
Creamsicle Chia Pudding
- 1 cup cashews soaked, drained and rinsed
- 3/4 cup nut milk
- 3/4 cup fresh orange juice
- pinch of salt
- 3 tablespoons chia seeds
Follow above directions for basic chia pudding.
Chia Pudding, The Possibilities are Endless
Lately, I’ve been making chia pudding about three times a week.
It’s just so
- Beats Cravings
- Superfood Healthy
- Guilt-Free Indulgence
What more could you possibly ask for in a breakfast, snack or dessert?
How to Make Chia for the Crazy, Insanely Busy Person
Now for those of you who work crazy, insane schedules and simply “do not have time” to make chia pudding, I have some suggestions to make this an easy add-in to your day.
When you first get up and are making your coffee/tea, throw a cup of cashews into a 16 oz. mason jar and fill it with fresh water. Cover and set aside until later this evening. Done.
Once you get home and are settled for the evening, throw the cashews, nut milk and other ingredients (except chia seeds) into a blender and blend the tarnation out of it. The more you blend, the creamier the results.
Pour mixture in with the chia seeds into the mason jar you used for soaking the chia seeds. Mix well and place in the fridge. Or what’s even better, is pour into individual covered dishes that you can just grab and go the next morning. Done.
Next morning, enjoy your superfood, healthy breakfast alone or with granola, at home, on the bus, or at work/school.
How’s that for easy, pleasey??
What are some of your favorite flavors of chia pudding. I’m looking for more to try!