banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Chia Seed Pudding

Serves 6.

    Share

    Chia Seed Pudding

    Chef Gentile shares a method to make homemade almond milk with equipment found at home in this recipe, but you can use a cold-press juicer instead if you have one. Take care when sweetening with stevia: it is 150 times sweeter than sugar.

    Advertisement

    Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing).

    Advertisement

    Chia Seed Pudding

    Ingredients

    Almond milk
    • 1 cup (250 mL) almonds, raw
    • 4 cups (1 L) water, divided
    Chia seed pudding
    • 1 cup (250 mL) Greek yogurt
    • 1/4 cup (60 mL) black chia seeds
    • 2 to 5 drops liquid stevia
    • 1 cup (250 mL) wild blueberries
    • Zest from 1/4 lemon
    • 6 to 10 mint leaves, chopped, to taste (reserve some for garnish)
    • 1/4 cup (60 mL) almonds, toasted and chopped

    Nutrition

    Per serving:

    • calories192
    • protein7g
    • fat13g
      • saturated fat2g
      • trans fat0g
    • carbohydrates14g
      • sugars5g
      • fibre6g
    • sodium27g

    Directions

    01

    For almond milk, in small bowl, combine 1 cup (250 mL) almonds with 1 1/2 cups (350 mL) water. Cover and let soak for 6 hours. After 6 hours, remove almonds and discard soaking liquid. Rinse almonds. Place nuts in blender with 2 1/2 cups (625 mL) water and blend on highest setting for 5 minutes, or until smooth milk-like liquid is formed.

    02

    Line fine-meshed sieve with 2 layers of cheesecloth and strain almond-water mixture through it slowly, taking care to separate the solids from the milk. Squeeze out any remaining liquid by pressing the back of a wooden spoon on collected solids.

    03

    For chia seed pudding, in large bowl, mix together yogurt, 1 cup (250 mL) prepared almond milk, chia seeds, and stevia. Cover and refrigerate overnight, or until mixture has a thick, creamy consistency and chia seeds are swollen.

    04

    To serve, mix wild blueberries, zest, and mint into chia seed pudding until incorporated. Divide mixture among 6 small bowls or glasses and top with toasted almonds. Garnish with mint.

    Advertisement

    Like this recipe?

    This recipe is part of the Recipes for Inspired Cooking collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.