P-U-Ding-Ding, Chia Seed Pudding
The Malayali in me couldn't think of a better title for the post ;-). I have loved puddings for as long as I can remember. It’s got the thick, smooth and creamy consistency that I have always delighted in. Growing up, I could polish off a whole portion of Caramel Custard pudding, my mom’s version being my favorite dessert. Well I still can, but there are certain numbers on the scale that bother me with every spoon I consume. Yet there is just no way in this life or another that I would let go of my love for puddings. So, I resort to healthy alternatives that I can binge on daily.
Ranking high on the list of Superfoods for reasons one too many, Chia Seeds can be incorporated into your every meal, be it in smoothies for breakfast, tossed into salads for the crunchy lunch or as a natural and nutritious thickening agent in your desserts. While the high amounts of calcium in it support strong bone health, Chia seeds are also a source of vegan protein that helps in building lean muscles and burning fat. These tiny seeds contain Omega-3 fatty acids in proportions higher than a serving of salmon making it a trusted source for vegans. These amazingly good fatty acids reduce inflammations and dryness to reveal glowing skin. Packed with antioxidants, it helps reduce the ill effects of free radicals and slow down the process of skin ageing. Chia seeds are capable of absorbing over 10 times their weight in water which makes them a great source of hydration. Higher hydration equals happy and glowing skin. The recommended intake is 1-2 tablespoons per day.
While the husband loves sprinkling the seeds on all his meals, I satisfy my pudding cravings with this easy and nutritious recipe.
Vanilla Almond Chia seed Breakfast Pudding
Recipe & Ingredients
1 cup unsweetened Almond milk (I used Vanilla flavored Almond milk. You can make Almond milk at home by soaking almonds overnight and blending them with water)
¼ cup Chia seeds
1 tablespoon pure Maple syrup or Organic Honey
Topping- I used Dried Blueberries, Pisctachio and Almond flakes
Combine Almond milk, Chia seeds and Maple syrup in a bowl. Mix well and refrigerate overnight or atleast for a few hours. The consistency will be semi solid, just like a pudding. Top with fresh seasonal fruits or dry fruits or nuts of your choice.
Variations: I wasn’t exaggerating when I mentioned about a thousand variations. A few of my other favorite Chia seed puddings are the Decadent Chocolate, the Coconut and the seasonal Mango. There are plenty of variations and their recipes available online.
Do let me know how your P-U-Ding Ding turns out. xoxo