Wednesday, April 10, 2013

Orange Chia seed Pudding

photo credit
This stuff is amazing.  For me its more of a yogurt-drink-type consistancy.  Chia pudding is a great snack or even breakfast. Boss Moss, who grew up with tapioca pudding, loved it.
If you have tried my healthy truffles/chia balls you know why chia seeds are good.  But there is more- the technical stuff:

  • Chia has more omega 3′s than a 4oz piece of salmon. In fact, if you had Chia for breakfast, you could skip your fish oil supplement that day
  • 12g of fiber (real stuff, not that fake processed stuff that has been infused with inulin to boost the fiber content – ummm like Kashi cereal )
  • Chai is a natural appetite suppressant.
  • Same amount of protein as one egg
  • Gluten free and dairy free
  • Rich in B vitamins and magnesium (nutrients required to counter stress)
  • Travels well
  • Egg substitute (Whaa?)

  • The fun part of chia, when you are out of eggs and you are making, say gluten free muffins, just whip up 1 tbsp. of chia seed with 2 tbps of water and voila, you have substitute egg with a vitamin punch.


    • 3 tablespoons chia seeds
    • 1 cup coconut milk (So Delicious is GF)
    • juice of 1/2 orange
    • pinch of fresh vanilla bean seeds
    • pinch of sea salt
    • 1/4 tsp orange zest
    • 4 mint leaves, torn(maybe from your garden)
    • 3-4 drops of Wild Orange Essential Oil

    DIRECTIONS   Add chia seed to a small bowl. Pour coconut milk over chia seed. Stir. Let it sit for 15 minutes (or overnight).
    Pour fresh orange juice over chia seed. Stir again.
    Add ground vanilla bean, sea salt, orange zest and fresh mint. Serve or chill.  I doubled this batch for my family.  Servings: 6-7