Chia Pudding

We love keeping our pantry stocked up with chia seeds because they’re really versatile and incredibly nutritious. The only bad thing about them is their ability to get stuck in your teeth. But we’ll forgive them for that because these small but mighty seeds are worth every embarrassing smile! 😝


The benefits of chia seeds are almost endless. We’re particularly interested in the role they play in digestion. Because they can absorb up to 10 times their own weight they can help absorb excess stomach excess and stop heartburn. And if you’ve tried chia seeds, you’ll know they have a gel-like texture when mixed with liquid. This quality is what slows down carbohydrate absorption and stops your blood sugars spiking. To finish off their amazing digestive superpowers, they’ve been shown to immediately relieve symptoms in people with IBS.

Ingredients:

  • 8 TBSP chia seeds (whole)

  • 500ml milk of choice

  • 4 TBSP Greek (full-fat and unsweetened) or coconut yoghurt

  • 1 TBSP honey/maple syrup

  • ¼ vanilla bean paste

  • 1 TBSP hemp seeds (optional)


Instructions:

  • Mix the chia seeds, hemp seeds, milk, yoghurt, vanilla and honey in a bowl.

  • Cover with cling film and leave to set in the fridge for at least 2 hours or overnight.

  • We topped ours with almond butter, berries, hemp seeds, cacao nibs and bee pollen. Use whatever you have lying around.