To me, chia seed pudding seems so bizarre. I mean, who looked at their chia pet and said, “I bet I can make a great pudding from these seeds!”? Nothing about a chia pet appears to be edible let alone appetizing. And yet, here I am, experimenting with chia seeds for breakfast and desserts.
Because it’s Christmas time, I wanted to create something festive using seasonal fruits. That means pomegranates and kiwis were first on my list of toppings to use for maximum food styling points. I have created versions of this for Thanksgiving as well using pomegranate and persimmons and pears. You could go really crazy and use figs and dates and chopped toasted nuts. Anyway, the options are endless and I strongly encourage you to use your imagination.
You can make this pudding with milk, water, or juice rather than almond milk, but keep in mind that the absorption rates differ quite a bit depending on the liquid you choose, so you’ll need to be willing to experiment or search the web for other recipes where someone has done it successfully.
There is a wide variety of flavored almond milk on the market as well, so if that’s what you are using, cut back on the maple syrup and the vanilla. I recommend always using plain unflavored almond milk so that you have control of the flavor, but hey, you do you, okay?
In other news, but still related to chia seed pudding, my kids are in love with this recipe. I suspect it is because they live for pomegranate seeds, but I’ll take it. Anytime I can get my kids to embrace something as nutritionally action packed as chia seeds, I take the win.
Please enjoy the recipe and use it all year long with whatever is in season. Use the comments section to let me know what you are putting in your chia seed pudding these days.
Happy Holidays and Namaste!
This article originally published on www.groundingup.com.