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 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 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 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.
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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.
Post shared on Keep It Real Thursdays