Blueberry Vanilla Chia Pudding
Chia seeds are powerhouses of fiber, Omega 3s, iron, potassium, and calcium (6x more than cow's milk). They can hold up to 10x their weight in liquid, so in this recipe, they absorb almond milk to create a pudding.
6 tbsp. raw black chia seeds
2 cups homemade vanilla nut milk*
1 cup fresh blueberries
for nut milk:
½ cup raw almonds or raw cashews
1 vanilla bean OR 1 tsp. vanilla extract OR 4 drops SweetLeaf vanilla creme stevia
2 cups fresh spring or filtered water
Soak nuts for 1-8 hours. Rinse and blend with 2 cups fresh water, and 1 scooped-out vanilla bean (or 1 tsp. vanilla extract OR 4 drops SweetLeaf vanilla creme stevia) until smooth. Strain if desired.
Soak raw chia seeds in nuts milk for 30 minutes. Add blueberries and enjoy.
*Most store-bought almond milks are actually quite low in protein due to over-processing and contain additives like carageenan, which has been linked to inflammation as a gut-irritant. While making homemade almond milk may seem daunting, it is actually a cinch, and the benefits definitely make it worth the effort. See my video on simple homemade almond milk here.