Lemon Blueberry Chia Seed Pudding

Lemon Blueberry Chia Seed Pudding

I really enjoy having a sweet creamy treat that makes me feel good without having to worry about its effect on my health later. This simple recipe is filled with potent superfoods that will make you feel great! You can eat this chia seed pudding every day for a snack during the day or you can eat it later after your dinner meal. If you find yourself licking the spoon after eating the first cup of this chia seed pudding like I did (lol), make a double recipe and that way you can eat it all week long!

 

This delicious creamy pudding has a burst of fresh citrus flavor from lemon zest and lemon juice which enhances the vanilla, cinnamon, sweet blueberries and almond milk. I encourage you to grind up the chia seeds if you can so that you have a texture similar to regular pudding. If you like the texture of tapioca, you can leave the seeds whole without grinding them first. I used white chia seeds in this pudding to keep the color of the pudding light but you can also use black or brown chia seeds, the color may not look pretty but the taste more than makes up for it!

 

Chia Seeds

Chia seeds are a member of the mint family and were consumed by the Mayan, Aztec, and Incan people for strength. Chia is a potent source of plant-based protein, omega-3 essential fatty acids (ALA), calcium, iron, and fiber. Chia seeds have the unique ability to absorb up to 12 times their weight in liquid which makes them good for detoxification because they can absorb toxins and the high fiber content will help move these toxins out of your body. Chia seeds can also help stabilize your blood sugar by slowing down the conversion of carbohydrates into sugar. 2 tablespoons of chia seeds have 4 grams of protein, 205 grams of calcium, 5 grams of omega-3 fatty acids, and 8 grams of fiber. To find out more benefits of this superfood seed check out my post.

 

Blueberries

Blueberries taste fantastic and their health benefits are numerous. These amazing little deep blue berries are packed with high amounts of important antioxidants and phytonutrients like anthocyanin which all work to protect your body and nervous system from oxidative stress, toxins, and free radical damage to your cells. Blueberries are also great inflammation fighters and are high in vitamin C, vitamin K, and the mineral manganese. It has also been discovered that blueberries contain resveratrol which promotes cardiovascular health and helps protect the body from cancer.

 

Lemon

Lemon is alkaline fruit and powerful detoxifier that is high in antioxidants, vitamin C, potassium, magnesium, and calcium that all work together to neutralize free radicals, support the liver, remove inflammation, and fight diseases like cancer. Lemons are also an aid to relieve constipation and are a great fruit to include in any detox cleanse.

 

Have you ever eaten chia seed pudding? Please contribute to the conversation by leaving a comment below.

 

Share this recipe with family and friends and let’s all get healthy and radiant together!

 

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Lemon Blueberry Chia Seed Pudding

Raw Vegan, Paleo, Vegetarian, Dairy-Free, Gluten-Free

Makes around 2½ cups

2 cups homemade almond milk*

2 teaspoons pure vanilla extract

½ teaspoon cinnamon

6 tablespoons white chia seeds-grind into powder

½ teaspoon organic lemon zest

1 tablespoon date sugar or stevia to taste

1 cup organic blueberries-reserve to use later for topping chia seed pudding

1 teaspoon fresh lemon juice

1. Place almond milk, vanilla, cinnamon, chia seed powder, lemon zest, date sugar or stevia in a container with a lid and stir until smooth. Taste and add more date sugar or stevia if you like it sweeter. Feel free to leave the chia seeds whole if you want the pudding to have the texture of tapioca pudding.

2. Let chia seed pudding sit at room temperature for 10 minutes. Stir pudding again, cover, and place in the refrigerator for several hours or overnight. 3. Once chia seed pudding is thick, top the pudding with blueberries tossed with 1 teaspoon of lemon juice and stevia before serving. Pudding will last covered in the refrigerator for up to 10 days.

 

Homemade Almond Milk

Soak 1¼ cups of raw almonds with ½ teaspoon of unrefined sea salt in enough purified water to cover the almonds, overnight. Drain almonds in the morning, rinse, and drain again. Place in blender along with 3 cups of spring or filtered water and blend until smooth. Strain through a fine mesh strainer or nut bag and use in the recipe. Pour the remaining almond milk in a glass mason jar and cover with the lid. Store milk for up to 3-5 days.

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Comments

  1. Hi Shelley,
    yummy!

    What a great combination.
    And you gave us 2 recipes in one!
    Thank you!

    Chia is part of the mint family!?!

    I appreciate all the extra information you provide.

    Love and Light
    Yorinda
    Yorinda recently posted..Imagine if we would choose to BelieveMy Profile

    • Shelley Alexander says:

      Thanks Yorinda! Chia seeds are part of the mint family which many people probably don’t think of when they think of chia seeds. I’m glad the extra health information provides value for you. I appreciate all your feedback and support of my blog. Love and Light to you too!

  2. Just found your site and am looking forward to starting the 5 day detox. I do have a question about making the almond milk. I have seen the reference before about raw almonds. Are the whole almonds that I buy for baking the same thing or does the package say raw.

    Diane

    • Shelley Alexander says:

      Hi Diane, I’m so happy to hear that you will be doing the detox cleanse! I’m not sure what almonds you get for baking but the package should say raw almonds. If it says dry roasted or roasted in oil these are not the ones you want. I usually buy raw almonds from the bulk bin in my natural foods store because the price is really good. Keep me posted!

  3. number of servings? how do i know how much to serve myself for one portion?

  4. I’m actually making this now lol. I don’t really like the taste of Stevia so I use 2 pk of Splenda. The chia seeds are settling now but it tastes yummy so far. Thanks for this recipe!!!

    • Shelley Alexander says:

      Hi Andrea, I’m glad you like the taste! You can use other natural sweeteners instead of the stevia like raw honey, maple syrup, rapadura, or sucanat in this recipe and they all taste great with the lemon and blueberries. I used stevia because the recipe is part of a detox cleanse where you don’t have any sugar. Thanks for sharing your experience with the recipe!

  5. Nadine Osborne says:

    I have eaten chia seeds, & have used them in baked goods, but I’ve never made pudding..now I will. This pudding sounds delicious. Thank you for sharing.

    • Shelley Alexander says:

      Thanks Nadine, Chia seeds make a wonderful thick and creamy pudding. I love them! I also have a Chocolate Pumpkin Chia Mousse on this blog that is one of my favorite recipes! Grinding the seeds is the key to really getting a smooth texture in your pudding. I hope you enjoy the recipe!

  6. Marvelous idea! I don’t eat dairy (hence the name of my blog, which translates as Lactose Free Cooking) so I’m always looking for different dessert recipes. This one is amazing, I shall try it soon!
    Cozinhar sem Lactose recently posted..Crumble de vegetaisMy Profile

    • Shelley Alexander says:

      Thanks so much Cozinhar! Chia seeds are so tasty in puddings and they work well with dairy-free nut and seed milks. I hope you enjoy the recipe. 🙂

  7. mary barber says:

    I’ve been using the chia seeds since 20 jan 2013. i’ve made the chocolate chia pudding, jello, sprinkled them over yogurt/cottage, etc. i’m excited about this recipe. I wrote down the list of everything i have to get tomorrow thanks! can’t wait to make it tomorrow.

  8. Looks absolutely amazing! Love every single ingredients. Thanks for sharing the information about them. Makes it even more delicious!!! Have a lovely day. Hugs from Amsterdam!!

  9. Love the recipe! Just a question about the almond mylk. Why do you put the sea salt when soaking the almonds? Is the first time that I see that suggestion when making almond mylk. Thanks a lot!
    Laura recently posted..Un arcoiris para alegrarnos el dia!My Profile

  10. Shelah Phillipsen
    Twitter:
    says:

    This looks amazing! I may have to make this this weekend!
    Thanks for posting. 🙂

  11. Laura Davies
    Twitter:
    says:

    Thank you, Shelley!!! Had to blend recipe with the ingredients that I had. Can’t wait to try! Blessings to you, Shelley.

  12. Hi Shelley,
    I have food sensitivities to both almonds and blueberries. What foods could I swap out for these two items?
    Thank you.

  13. Shelley,
    Thank you so much for getting back to me. I wanted to tell you how much I have enjoyed and appreciated your blog/website…it is truly wonderful!

  14. Appreciate this post. Let me try it out.
    Dewey recently posted..DeweyMy Profile

  15. If I were to use coconut milk, would a clean bPA Free canned version work rather than homemade OR would that be too thick?

  16. I used regular milk because i didn’t have almond milk and unfortunately the chia seeds didn’t bloom and it’s too liquidy. Not sure if there’s anything I could do to salvage it? Not sure if it could also be the chia seeds. I keep them in the fridge but they are two months old.

    • Hi Shelly, I have not made this recipe with regular milk before. Chia seeds last a long time so they should be fine. If you grind the chia seeds and add them into the recipe it will not look like chia pudding made with the whole seeds. I would just add in 1 or 2 more tablespoons of chia seeds depending on how liquid the pudding is and refrigerate it for a few hours longer and it should be fine.
      Shelley Alexander recently posted..Rainbow Fruit Salad with Chocolate Almond SauceMy Profile

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