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Chia Seed Pudding

Serves 6.


    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.


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


    Chia Seed Pudding


    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


    Per serving:

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



    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.


    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.


    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.


    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.


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



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