Today’s post is dedicated to one of my almighty favourite breakfasts – chia pudding. I’ll post a simple recipe which you can use as a base, as well as ideas and suggestions of how to infuse the humble chia seeds with more flavours, textures and super powers (the latter doesn’t involve dressing up as a super hero, I promise!)
Chia seeds are considered to have been a staple food for the ancient Aztec and Mayans. According to the legend, ancient Aztec warriors had a ritual of eating a spoonful of chia seeds before a battle to keep them satiated and full of energy¹. Although I have no prospects of going into a battle (the only exception is ‘battling’ with my 8 year old daughter about the need to wear make up at this age or her crop tops being too short for my liking), I love foods which keep my tummy full and happy for longer.
I must admit, when I tried chia pudding for the first time, I was less than complimentary about its taste. Chia seeds are bland and need a lot of flavour to make them appealing to your taste buds. However, after persevering a few more times (everybody deserves a second chance, right?!), I jumped over the fence and joined the ‘chia pudding converts’ club.
For the basic recipe, I combine 3 tablespoons of chia seeds with 1 cup of nut milk and 1 teaspoon of sweetener (I’ll elaborate on sweet alternatives below) in a bowl, mix vigorously to ensure no clumping and refrigerate overnight or for at least 3 hours.
When it comes to sweeteners, you can choose one (or a few) depending on your dietary requirements: maple syrup, honey, vanilla extract, date or carob syrup, liquid stevia. Ever since I started anti-candida diet in October last year, I find that I personally don’t need to use additional sweeteners as my taste buds no longer cope with too much sweetness.
Now we’ve come to the ‘optional extras’ part, which make the world of difference. You can add almost any sprinkle of superfood to your chia pudding – I’ve listed my favourite powerhouses below. A prior word of warning though – some of these superfood powders are quite potent, so start with a quarter of a teaspoon first and increase as you go along if you like the flavour.
A pinch of matcha powder adds an antioxidant punch to your breakfast, as well as helps to boost your metabolism and aids weight loss².
A little sprinkle of nutrient dense spirulina is a great source of protein, as well as calcium, niacin, potassium, magnesium, B vitamins and iron.
I can’t help mentioning my number one spice which I use almost daily – turmeric powder. This easily available superfood spice, which is well known for its anti-inflammatory properties, also helps to detoxify body, boosts cognitive abilities, aids in reducing stress and depression and is beneficial in maintaining healthy heart³. I personally love turmeric flavoured chia pudding (it goes very well with a little honey /maple syrup / stevia drops) but I know some people find its flavour too overpowering. Give it a try, it’s really worth it.
I’ve been addicted to the new anti-oxidant kid on the block recently – blue matcha powder, especially when it makes your breakfast the colour of the seaside. Who wouldn’t like that?!
When it comes to serving chia pudding, I love adding some fresh fruit or berries, coconut or Greek yoghurt or layering it up with turmeric granola (you can get the recipe here) for an extra crunch. You can get carried away with different toppings too – nuts, coconut shreds, cacao nibs, buckwheat groats to name a few.
You can also combine it with your favourite smoothie to make it more dense and nutritious.
Have fun experimenting with your chia pudding flavours. I hope you have found this post useful.
Basic chia pudding
- 3 tbsp chia seeds
- 1 cup nut milk of choice
- 1 tsp sweetener of choice (refer to blog post)
- *Optional extras: refer to blog post
- For the basic recipe, I combine 3 tablespoons of chia seeds with 1 cup of nut milk and 1 teaspoon of sweetener in a bowl, mix vigorously to ensure no clumping and refrigerate overnight or for at least 3 hours.