Chia Seed Pudding
1/2 cup almond milk, coconut milk or any other favorite nut milk
2 T chia seeds
2 T cacao (if desired)
Combine all ingredients in a glass or a wide-mouth glass jar and give a stir - a whisk works well. Allow the pudding to sit and stir again after 5 minutes.
Cover and put into the refrigerator for an hour or two. Overnight is best.
This pudding can be eaten as is or topped with strawberries or some other in-season fruit and a dallop of full-fat plain yogurt
If you prefer a thicker consistency, add a tablespoon of freshly ground flax seeds.
Makes one serving.
Recipes for homemade:
A note about chia seeds: DO NOT eat them raw. Chia seeds should only be eaten after soaking them, i.e., don't eat them out of the bag or sprinkled on top of a salad. Chia seeds absorb approximately 8 to 27 times their weight in water, so let them act as a thickener for a pudding rather than having them expand in your stomach. They are also great in soups and a variety of foods, just make sure they have time to expand before being eaten!