A texture lover’s dream! A simple vegan chia seed pudding, the perfect, versatile super food snack. This chia seed pudding is vegan and gluten free.
Ch-ch-ch-chia!!! Literally every time I say chia I think of the 90s commercials for the chia plants/chia pets, aka weird potted plants that grew green plants out of their “heads” so it looked like hair. Weird then, still weird now. Hopefully I’m not the only one who thinks of that, or else this was several sentences of your time wasted.
About a week ago I finished reading How Not to Die, by Dr. Michael Greger, and at the risk of sounding extremely overdramatic, it literally blew my mind. If you’re looking for a wonderful read, friends, this is it. OR if you’ve been struggling with motivation to stay consistent with a healthy diet, this will absolutely give you that last little push to keep honoring your body with healthy foods. It’s a book focused on the top causes of death in the U.S. and addresses how simply eating a whole food, plant-based diet can both prevent and in some cases cure horrible health problems. He also provides a “daily dozen,” an explicit lists of foods that are SUPER healthy that you should aim to eat on a daily basis. Of course you always have to be aware of bias/subjectivity – I eat a plant based diet already, so this book affirmed most of my values/beliefs; however, even if you don’t eat this way the information is extremely eye-opening. I highly recommend it, just a personal opinion if you’re looking for a good read! I’m still thinking about everything I learned from it on a daily basis.
Chia seeds are mentioned several times in the book, and for good reason! I’m sure you’ve heard of them by now as they’ve kind of exploded with popularity for their superfood qualities. High in omega-3 fatty acids, loaded with antioxidants and fiber, these teeny seeds pack a ton of nutrients for very few calories. To make this simple chia seed pudding, I simply combined a couple tablespoons of chia seeds with a cup of almond milk. The little seeds stay perfectly crunchy, while the milk helps it to gel up to a pudding-like consistency giving it a great creaminess. It’s extremely versatile, because since I always use unsweetened almond milk, it’s not very sweet. This means it lends itself really well to any other flavor, so go crazy with the toppings!
Fruit’s obvi always a good choice, I went with oranges for this one but I had a ridiculously low supply that day. I’m thinking mixed berries, bananas, or even mango would be amazing! Or some unsweetened coconut shreds, nuts and raisins would be a great combo too. Spice it up however you like, this pudding is your perfect healthy snack! And all that nutritional, plant based power, just an extra perk. Thinking I’ll be whipping up a bowl of this goodness for after our 13 mile run this weekend – marathon training with Mr. Beaming Banana still going swell! Have a FABULOUS end of your week and weekend, beautiful people!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!