Chia Pudding

As I sit here typing up this recipe, I am enjoying my daily after lunch chia pudding. It's a nice refreshing snack especially when berries are in season.  :)

Chia seeds are unprocessed and a whole grain food. They are an edible seed of Salvia hispanica, which is a flowering plant in the mint family native to central and southern Mexico.

I have found that for my taste buds, the vanilla soy milk is the best and an added sweetener is not needed.  When I only have regular soy milk on hand, then honey drizzled on the pudding also gives it a great taste.

The half pint mason jars are the perfect size for this simple recipe.  I usually make 5 at a time to have them ready in the fridge for that chia pudding craving. Enjoy :)

2 Tablespoons Chia Seeds

1/2 cup Vanilla Soy, regular Soy, Almond Milk or Milk

1 teaspoon Honey or sweetener of your choice

Fruit 

Pour vanilla soy or milk of choice in jar.  Add 2 Tablespoons of chia seeds and stir.  Let sit for about 5 minutes and stir again so the seeds evenly distribute in the milk. Repeat to make sure there are no clumps of seeds.  Now is the time to add honey if you need a sweeter taste.  Just stir it in. You can add frozen or fresh fruit at this time. (You can also add the fruit when you are ready to eat it.)  Refrigerate overnight or for at least 2 hours.  

Protein  7.5 grams

Fiber 12 grams

(using vanilla soy with chia seeds)

Carol :)