Food As Medicine
Chia Seed Pudding
Chia seed pudding is simple to make, loaded with nutrients and fiber, and allows you to creatively experiment with different flavor variations! Chia seeds come from the plant Salvia hispanica, and contain high concentrations of B vitamins thiamine, folate, and niacin (essential in the liver's detox efforts), zinc (immune function), and magnesium (co-factor in detox pathways and so much more). Plus calcium and iron, and a high concentration of anti-inflammatory omega-3 fatty acids. Its fiber content makes chia seed pudding a yummy way to support healthy digestive function and elimination, while boosting detoxification, energy levels, and immune function. Experiment with spices and flavors, stir in raisins, add berries to make a parfait, sprinkle cacao nibs for an chocolaty-bitter-anti-oxidant boost. Garnish with mint leaves. There are so many nourishing variations on this theme.
Chia seeds: 1/2 cup
Almond milk (or coconut, or rice milk, or oat milk, etc.), unsweetened: 2 cups
Vanilla extract (or almond extract): 1/2 tsp
Cinnamon (or cardamom): 1/2 tsp
(Optional: teensy bit of sweetener like maple syrup if desired, or soak with a 1/4 cup of raisins overnight)
Combine all ingredients in a medium sized bowl, stir well, and then cover and refrigerate overnight. It will thicken naturally overnight as the seeds pull moisture in; you may need to add a little more milk in the morning.
This will keep in the refrigerator for 4-5 days.