|I love to spoon the pudding into a bowl and top it with fresh strawberries. Ch, ch, ch, CHIA!|
Chia seeds have been a new addition to my diet this year and chia seed pudding has become one of my favorite breakfast foods! They are super nutritious and very easy to prepare. My recipe below was inspired by one of Adele's posts at Vegie Head.
1/2 cup of raw chia seeds
1/2 cup of chai tea
1/2 cup of raw almond milk, coconut creme/milk or other milk of your choice
1 cup of raw coconut water (if I don't have a young coconut, I use Harmless Harvest's raw coconut water)
1 teaspoon of cinnamon
1 tablespoon of raw vanilla bean powder (you could also use a tablespoon of vanilla extract)
1 tablespoon of raw honey, raw coconut nectar or other sugar of your choice
To begin, make a half cup of chai tea (I like to use Tulsi's Red Chair Masala Tea, which happens to be caffeine free) and let it steep for 10 minutes. Remove the tea bag and let the tea cool to room temperature - if you're in a hurry, you can add in a few ice cubes to speed up the process.
Next pour all of the liquids plus the cinnamon, vanilla and sugar into a bowl - preferably a glass one with a lid. Whisk the mixture and then stir in the chia seeds. Wait a few minutes, stir again, pop the lid on and put it in the refrigerator. Allow the pudding to set overnight or for at least 2 hours.
Keep in mind you can play around with the amounts of tea, milk and coconut water you use. As long as you have 2 cups of liquid, your recipe should turn out just find. If for some reason your pudding turns out too soupy, you can either add more chia seeds or incorporate the mixture into a smoothie.