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.
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!