Chia seeds are my new favorite food!
Rich in fatty acids, these seeds contain more omega-3′s than any other vegetarian source. They are also quite high in anti-oxidants, minerals and fiber. Further, I find that they are quite soothing for my digestive system (and I’m always looking for a boost in that realm).
I got the idea for this smooth and tasty recipe from yoga teacher extraordinaire and raw foodie, Jess Price. I give her full credit for turning me on to both chia seeds and chia pudding.
1 cup (raw) cashews
3 cups water
2 tablespoons agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract
pinch celtic sea salt
¼ cup chia seeds
- Place the cashews and water in a vitamix and blend on high speed until smooth
- Blend in the agave, vanilla, almond extract and salt
- Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!)
- Place in the refrigerator overnight
When I have extra time I soak my cashews for several hours (be sure to discard the soaking water) which makes for an even richer, creamier treat.
You can also experiment by adding cinnamon, vanilla beans and other tasty enhancements to this recipe (in your desired quantity).
Another tip? I eat this for breakfast, snack or dessert.
Don’t let the fancy presentation above fool you. This delicious, nutritious pudding is ridiculously easy to prepare. Throw a bit of chia pudding into a smaller mason jar and it makes the perfect driving snack -slurp it up on your road trips.
If you venture into the land of chia seeds please let us know how you like ‘em!
Update: Per questions below, I have made this with a mixture of cashew and coconut milk and it is delicious. I have also used chia seeds to make my morning protein shakes more rich, creamy and nutritious. This chia pudding keeps in the fridge for 2-3 days. Enjoy!
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