This yummy Strawberry Chia Pudding is the perfect treat to show someone how much you love them. The recipe is vegan and is made with strawberries, chia seeds and nondairy milk. This is from Dr. Neal Barnard’s Cookbook for Reversing Diabetes.
Chia seeds contain high concentrations of fiber, protein and healthy omegas, as well as the minerals calcium, phosphorus and manganese. Studies have shown chia seeds as an effective means to boost plasma ALA and EPA omega-3 levels. Omega-3s have been shown to reduce inflammation and lower the risk of certain chronic diseases, such as heart disease, cancer and arthritis. Further, omega-3s are excellent for brain and skin health, easing symptoms of depression and aiding with weight loss.
Strawberries are loaded with anthocyanins and quercetin, with a wide range of heart-health benefits attributed to their antioxidant, anti-inflammatory and antimicrobial properties. Their fiber and potassium also help stabilize blood sugars to ward off diabetes, a risk factor for heart disease.
Strawberry Chia Pudding
Makes 2 Servings
• 1 1/2 cups frozen whole strawberries
• 3 Tbsp. white chia seeds (black chia seeds will discolor the pudding)
• 1 Tbsp. coconut nectar or pure maple syrup
• 1 tsp. lemon juice
• Pinch of salt
• 1/2 cup + 2-3 Tbsp. plain low-fat nondairy milk
In a blender, combine the strawberries, chia seeds, nectar or syrup, lemon juice, salt and 1/2 cup plus 2 tablespoons of the milk. Puree until the seeds are fully pulverized and the pudding begins to thicken. (It will thicken more as it cools.) Add the extra 1 tablespoon of milk if needed to blend.
Transfer the mixture to a large bowl or dish and refrigerate until chilled, about an hour or more. (It will thicken more with chilling, but really can be eaten right away.)
Chia seeds note: In this recipe, it is best is to use white chia seeds, as black will discolor the pudding.
Photo from here, with thanks.