I love chia seed pudding! Whenever I visit my favorite local bread shop, I always pick one up a chia seed pudding for my lunch. Chia seed pudding is very easy to make, extremely nutritious and makes a great snack or light lunch.

Do you know your chia seeds facts? Let’s see how many you know:

  • Chia seeds have been a staple in the Mayan and Aztec diets for centuries. They are a rich source of nutrients and antioxidants. They are full of
    • Omega-3 Fatty Acids – rich in polyunsaturated fats, especially omega-3 fatty acids. They are one of the richest plant-based sources of fatty acids.
    • Fiber – is an excellent source of fiber with 10 grams of fiber in 2 tablespoons. 10 grams is one-third of the daily recommended intake of fiber.

Antioxidants – abundant in antioxidant. Antioxidants help to protect the body from free-radicals, aging, and cancer.

  • Minerals – 2 tablespoons of chia seeds contains 18% of calcium of the Dietary Reference Intake (DRI), 35% phosphorus, 24% magnesium and approximately 50% manganese. These nutrients help to prevent hypertension and maintain a healthy weight and are essential nutrients for energy metabolism and DNA synthesis.
  • They help keep you feeling fuller longer, discouraging sugar cravings in-between meals.
  • Gluten-Free – contains no gluten or grains. Can be used as a grain substitute.
  • Can be used as an egg replacement – when chia seeds are mixed with liquids, the outer shell swells to form a thick gel that is similar to tapioca pudding. This gel can be used as an egg substitute, useful if you have high cholesterol or are vegan or allergic to eggs. To make an egg replacement for one egg,
    • Grind one tablespoon of chia seeds into a fine powder by using a spice grinder or mortar & pestle. Add powder to three tablespoons of water in a bowl, stir, and let sit for 5-15 minutes. It will thicken to the consistency of raw eggs. You can add this mixture to your favorite baked goods or smoothies.
  • Blood Sugar Regulator – can reduce insulin resistance and decrease elevated levels of insulin in the blood.
  • Cholesterol maintenance – A study published in the British Journal of Nutrition showed that chia seeds used as a dietary fat source can lower triglycerides and bad cholesterol levels while increasing the good cholesterol HDL

Chia Seed Pudding Recipe

Prep time: 15 minutes
Resting Time: 12 hours
Serves: 10-15
Recipe can be cut in half

4 1/2 cups unsweetened coconut milk or almond milk (or you can use a mixture of them both)
3/4 cup chia seeds (I used the black organic variety)
1/4- 1/3 cup agave or maple syrup (adjust to your taste)

Add all ingredients to a large bowl and stir until blended. Cover and put in the refrigerator for a minimum of 12 hours, stirring two or three times to incorporate all the chia seeds into the liquid, to prevent dry spots and large lumps.

I like to top my pudding with fresh fruit. Enjoy


About the writer and recipe creator – Helen Chin Lui is a Certified Reflexologist, Certified energy medicine practitioner, Usui Reiki Master and teacher. She is the owner of the Healing Place in Medfield, MA. The Healing Place specializes in helping people to find long term relief from chronic digestive disorders, chronic pain and balances hormones naturally.  If you are interest how Reflexology and Reiki can help you, please schedule a FREE consultation online www.healingplacemedfield.com or call  508 359-6463.

For the Healing Place Medfield’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healingclick here.

Pin It on Pinterest