How was your weekend? I hope everyone enjoyed the sunshine and warm weather. I got creative in the kitchen and developed a new breakfast recipe for you to enjoy! This Strawberry Chia Pudding is a perfect breakfast option, afternoon snack or dessert when the weather is warm. Since it’s the height of the strawberry season here in Belgium, the berries are thick, juicy and deliciously sweet!
Chia seeds are a unique low-calorie source of omega-3 fatty acids, dietary fiber, complete protein, minerals, vitamins and antioxidants. They contain 6 times more calcium than milk, 3 times more iron than spinach, 3 times more antioxidants than blueberries, 3 times more fiber than oatmeal, 2 times more potassium than bananas and even 2.4 times more iron than beef liver! They can absorb more than 9 times their volume in water. This makes them the perfect food for weight loss and exercise, because they make you feel full and satisfied for a long time and because they hydrate and fuel the body very effectively.
Chia seeds are also very easy to digest and absorb for energy. They help the body to detoxify and cleanse the colon by acting as a broom that eliminates toxins and waste products. Chia seeds have a very neutral taste and take on any flavors that are added to it. You can add them to your favorite smoothie or shake, mix them into recipes for raw breads or crackers, use them for raw desserts, sprinkle them over salads, or use them a gel for raw jelly or jam. Chia seeds don’t go rancid and can easily be stored for a very long time.
Strawberry Chia Pudding
SERVES: 2-4 people
EQUIPMENT: blender, large mixing bowl
INGREDIENTS:
3 cups of almond milk
2 cups of strawberries
¼ cup of date paste
1 tablespoon of lemon juice
½ teaspoon of pure vanilla extract
1 generous pinch of Himalayan crystal salt or sea salt
¾ cup of chia seeds
DIRECTIONS:
- Put all the ingredients, except for the chia seeds, in a blender and blend until smooth.
- Pour the strawberry milk into a large mixing bowl and add the chia seeds. Stir well and let them rest for a few minutes.
- After three to four minutes, stir the mixture with a fork until everything is well combined. Place in the refrigerator.
- After about 1 hour the chia seeds will have soaked up all the liquid, turning the mixture into a creamy pudding.
- Serve with your favorite dried berries, a few leaves of fresh mint or basil, and a drizzle of unsweetened cranberry juice. Enjoy!
JULIE’S TIPS AND TRICKS:
This Strawberry Chia Pudding will stay fresh for at least 3 days in an airtight container in the refrigerator if you use fresh almond milk.
I would love to hear what you think of this recipe! Do you prefer it as a nourishing breakfast, a sweet dessert, or a pre- or post workout snack? Let me know by leaving a comment down below.
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