Chia Seed Pudding

1 ounce of chia seeds, about 2 tablespoons, are jam packed with antioxidants, vitamins, minerals, fiber, protein and Omega 3 - All promoters of; 

healthy skin

digestive health

heart health

bone health

immunity 

From front left - elderflower; dried elder flowers infused in oatmilk with a touch of vanilla. I strained the flowers before using the milk. 

mulberry - frozen mulberries, oatmilk and 1/2 teaspoon of lemon juice. 

mango - fresh mangos, oatmilk 

Back left - blueberry; frozen blueberries, oatmilk and 1/2 teaspoon of lemon juice. 

pumpkin persimmon - 1/4 cup of canned pumpkin, half of a fresh ripe persimmon, oatmilk, 2 teaspoons of cinnamon and a dash of nutmeg. 

The base recipe is;

1/2 cup of plant based milk or regular milk

2 tablespoons chia seeds

1 pitted fresh date - optional

Add your milk, date and about 1/2 cup of fresh or frozen fruit to a high speed blender. Blend until smooth and creamy. 

Pour into a container, add chia seeds and stir until incorporated. Refrigerate at least 2 hours or overnight. I think they taste better chilled overnight. 👌

There are endless ingredient possibilities, so let those creative juices flow. Also, if you prefer a thinner pudding, you could add 1 tablespoon of chia seed per 1/2 cup milk.