My favourite chia seed pudding
One of the staples in my diet is chia seed pudding. I saw it on raw blogs but never felt the urge to try it because it looked weird and it wasn’t available in the shops here. I classified it as “nice to have but I don’t need it”.
I started buying products from The Raw Food World, and they included little satchets of chia seeds. Again, I dismissed them until I did some spring cleaning in my kitchen cupboards. I read that raw foodies popped these babies into smoothies so I did, too. I tried them in an apple, romaine, lemon smoothie and they thickened the drink very nicely.
But it was only until I read Sarma’s Living Raw Food that I attempted her chia pudding recipe that I was totally won over. Nut milk plus chia seeds, a sweetener plus any fruit you fancy — boom, happiness in a bowl.
I love mine with blackberries or blueberries, cinnamon, vanilla, any nut or seed milk, bananas, and chopped dates. Did you know that chia seeds have one of the highest levels of plant-based calcium?
As breakfast or a late-afternoon snack, a bowl of chia seed pudding is very satisfying and can last me for up to three to four hours.
To cut down on waiting time for my chia seed pudding to gel (it takes at least an hour for it to thicken), I pour nut milk into a bowl of chia seeds (2-3 tablespoons) the night before and let it set. Sarma recommends agave nectar but I don’t use it, so I chuck in dates or raisins. It does taste better when the dried fruit is soaked in the pudding for 10 to 20 minutes, so I do other stuff while I wait for my chia seed pudding to “marinate” till perfection.
It sounds a little troublesome, but it’s part of my routine, and it’s so worth it.
Im very intrigued by chia seeds too. I read alot about them on the green and crunchy blog where the raw foodist mumwould add that in almost everything.
I was always wondering what the heck are they. Your post came at the opportune time cos you went on to describe its taste and texture. I don’t think I can find it in Singapore….and from how you describe it….with the gooey texture…..are they similar to sago pearls?
Thanks!
I love chia seeds, they are so yummy and packed full of so many different vitamins and nutrients. Thanks for sharing your pudding recipe
Janalin: Chia seeds in their gel form are much smoother than sago pearls. Sago pearls are springy but chia seed pudding is really like….pudding
Michal: I know! I can’t live without them now.
I LOVE Chia seeds. they are soo yummy.
When I lived in florida I would buy this raw chia cereal that was fantastic and got me hooked on them at the time, but I haven’t been able to find it locally now.. booo!
you are making me crave it!
Yeah I know what you mean jemibook. I’m almost out of chia seeds so will be placing an order online. I get all my “fancy” raw products from the US.
This sounds great. I have heard rumors of chia pudding, but never have searched for recipes. I’m thinking about eating this for breakfast with some blackberries. Thank you for sharing!
Hi Kelly, this is indeed a yummy breakfast that is satisfying without you feeling over stuffed at the end of the meal.
My mum uses hot water to soak the chia seeds, its much faster! I ‘ve been flipping through your posts and I was wondering why you don’t use a lot of Japanese foods in your raw diet, also have you ever thought about pickling your own vegetables or kimchi?
Hmm I don’t really like most Japanese ingredients in their raw form… I do make my own kimchi….:) but that’s Korean