Have you ever had chia seeds before? I love adding them to smoothies, salads, and baked goods. But I especially LOVE making them into a super tasty Chia Seed Pudding. When chia seeds come in to contact with a liquid, they turn gelatinous. This makes for a perfectly healthy little pudding.
The little black seeds are chock full of nutrients, too. Let’s quickly go through a few of them:
My Chia Seed Pudding recipe serves four people with two tablespoons in each serving. The best part? Just two tablespoons of chia seeds provide 4.7 grams of protein and 10.6 grams of fibre.
Contrary to popular belief, animal milk is not the best source of calcium. Pasteurized milk contains the important mineral, but it’s not well absorbed or utilized in the body. Some of the best sources of calcium actually come from plants – including chia seeds. One cup of cow’s milk contains about 305 mg of calcium, while just two tablespoons of chia seeds contain about 356 mg. Quite the difference!
This recipe serves the Chia Seed Pudding with honey pecans (and it’s super tasty!). Feel free the swap out the pecans for any other nut. If you have an allergy to nuts, or just don’t feel like them, try topping the Chia Seed Pudding with fresh organic fruit.