CHIA PUDDING
Chia seeds are truly remarkable, packed with protein, fiber, and healthy fats. When eaten for breakfast, this nutrient trifecta keeps you feeling satiated, nourished, and energized.
Fiber helps eliminate ama, or toxins, from the digestive tract and deeper bodily tissues (dhatus). Additionally, the Omega-3s in chia seeds provide anti-inflammatory benefits.
They’re especially great during the hot months of Pitta season, as they help the body retain water. When soaked, chia seeds become gelatinous, which can relieve inflammation in the digestive tract.
Moreover, these tiny seeds add wonderful texture and flavor to your meal. I prefer my chia pudding less sweet, but you can always add a touch of maple syrup if you like a bit of sweetness.
Ingredients
Makes 1 serving
1 cup plant based milk
3 TB chia seeds
1/2-1 teaspoon optional spices, such as cardamom, turmeric, cinnamon, ginger or nutmeg
Ingredients
1. Combine the chia seeds and milk + any optional spices and stir vigorously. I like to use a mason jar and shake periodically to ensure a good mix.
2. Allow the mixture to rest overnight to set into a pudding-like consistency.
3. Serve with a few berries in the morning and enjoy this hydrating and nourishing breakfast treat!
