One Minute Tasty Breakfast Recipe for People with Colitis, Crohn’s, Celiac and Gastritis
August 10, 2017
Heavenly Chia Seed Pudding
When I don’t have time to prepare breakfast in the morning, this quick and super delicious pudding provides enough protein, fiber and healthy omega-3 fatty acids to keep me working and running until early lunch.
I like to prepare this chia seed pudding at night, so I have it all ready for my breakfast in the morning. I call chia seeds – am amazing superfood because one ounce (2 tablespoons) of chia seeds contain 4 grams of protein, 9 grams of fat (omega-3s), 11 grams of fiber, calcium (18% of RDA), magnesium (30%) and good amount of zinc, Vitamin B3 (niacin), Vitamin B1 (thiamine), Vitamin B2 & Potassium.
For people with Ulcerative Colitis, Crohn’s disease, IBS (Irritable Bowel Syndrome), Celiac disease, Gastritis this pudding is especially beneficial because it has tapioca-like gel consistency which is very soothing for a sensitive gut. Another benefit: this recipe provides more calcium than 1 cup of milk. I recommend this recipe in IBD (Colitis and Crohn’s) Healing System™ and IBS Healing Systems™ in Phase II and III.
Ingredients:
1/4 cup organic chia seeds
1 cup organic unsweetened soy milk
1/2 cup coconut milk
pinch of organic stevia (to taste for Phase II) or
1 teaspoon of organic liquid honey (for Phase III)
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup organic blueberries
Handful of chopped almonds
How to Make:
1. Place all the ingredients above in a blender. Blend on high speed for 30 seconds or until it becomes thickened and very smooth. Pour mixture into a Mason jar or any glass container with a lid.
2. Refrigerate overnight. The pudding should be thick. Top with blueberries and chopped almonds. Enjoy!
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4 Responses
Do you have blend this? Chia seeds for a gel when mixed with liquid.
Thank you Galina, for this great recipe. I love Chia!! Have been making my own coconut yoghurt using Natren Yoghurt Starter. After it has cultured for 24 hrs I add a Tablespoon of Chia seeds and put it in the fridge overnight before using. It’s lovely served with fruit or I use it as a spread instead of butter!
Here are the details if anyone is interested.
1 cup (250ml*) premium coconut cream
1/4 tsp Natren Yoghurt Starter (or it also works if you empty 1 probiotic capsule)
Place in Yoghurt maker for 24 hrs (mine uses boiling water, and I keep it hot longer by wrapping it in a towel and putting it in an esky.)
Add 1 Tablespoon (20g) Chia and refrigerate.
*I’m Aussie so our measurements are metric.
Yes, Bonnie you have to blend it. Hard chia seeds will go through your digestive system undigested without you blending or grinding it first. Plus, after you break these tiny seeds apart you can get more of nutrients (especially omega 3-fatty acids) into your body. And, I think it’s super soothing for inflamed or sensitive gut to eat this tasty, gel like pudding.
Jane, it looks like a great recipe. Thank you for sharing! Have you tried grinding your chia seeds prior to adding it to your yogurt?