Happy #fruitsandveggiesmonday everyone. I hope you all had a great weekend and are ready to rock the new summer week. I think you are going to love this week’s plant-based, gluten-free treat that can be enjoyed as a healthy snack, dessert or breakfast.

As always, special thanks to @lenasveganliving and @plantstoplanks to keep this weekly contest running. Also, let’s not forget to thank the sponsor @donkeypong.

Chia seeds have been having a moment the past few years. They are a nutritious and versatile seed that can be used in many ways. Among my favorites are a chia egg, chia jam, and chia pudding.

Small But Mighty Chia Seeds - What Is There To Know

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In ancient times, chia seeds were a staple in the Maya and Aztec diet to improve stamina and boost energy levels.

Though you might remember this almighty seed from the chia pet gift item that sprouted grass-like fur, nowadays, chia seeds are becoming better known as a healthy ingredient among the health-conscious cooks.

Thanks to its mild, nutty flavor, it can be added to all kinds of sweet and savory dishes.

They are loaded with contain omega-3 fatty acids, complex carbohydrates, protein, fiber, antioxidants, and calcium. Unlike flax seeds, chia seeds can easily be absorbed by your body so no need to ground the first to release their beneficial nutrients.

Due to its high fiber content, chia seeds will give you a stuffed feeling over a longer period and avoid overeating.

Also, when combined with water, the outer layer swells to form a gel that can be used as an egg replacement in baked goods. Simply mix 1 tablespoon of chia seeds with 3 tablespoons of water, let sit for about 5-10 minutes and your “egg” is ready for use.

This very same ability to absorb water and form a gel-like substance also makes them great to make jam and puddings

Now, let’s get the pudding on, shall we?

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TRIPLE BERRY CHIA SEED PUDDING

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INGREDIENTS (serves 2)

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• ⅓ cup chia seeds
• 2 cups hazelnut milk or any other nut milk you like
• Maple syrup to taste (optional)
• ½ cup raspberries
• ½ cup strawberries
• ½ cup blueberries
• Vanilla extract to taste

DIRECTIONS

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Add the chia seeds, hazelnut milk, vanilla extract and maple syrup (if using) into a jar or bowl and mix well. Let sit for 2 to 3 minutes then mix again until you see no clumping at the top or bottom.

Cover and store in the fridge for at least 2 to 4 hours.

Then, place about ⅓ of the chia pudding in a blender with ½ cup of strawberries (save some for decoration). Blend until smooth and divide the mixture equally into small jars, glasses or cups.

Repeat the same process using blueberries and raspberries.

Garnish as you desire, and enjoy immediately or store in the fridge for up to 1 week.

WISHING YOU ALL A WONDERFUL DAY ღ ღ ღ

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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