Healthy Living How To

Vanessa Rae Romero

Banana Chia Pudding

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Banana Chia Pudding | healthylivinghowto.com

We’ve all heard the catchy jingle, ♫ Ch-Ch-Ch-Chia ♫, sung during a television commercial for Chia Pets, the kitschy Christmas gift that sprouts plant-like hair.

Yes, the same chia seeds that put hair on a terra-cotta replica of Homer Simpson’s head is also an amazing ancient seed full of nutritional benefits that makes the perfect light and sweet summer dessert.

No baking required. Chia seed pudding is an easy to make, fun to eat, healthy treat.

About Chia Seeds

♥ Chia seeds were originally cultivated by the Toltec and Teotiahuán civilizations. Later with the arrival of the Atzecs and Mayans in Mexico, chia became a dietary staple.

♥ Chia was not only recognized for its nutritional qualities but also for its invigorating properties and viewed as a sacred food and medicine.

♥ Aztecs used flour made from roasted chia seeds in a variety of energizing gruels, beverages, and food bars.

♥ Along with other Nahua natives, they also used chia whole, ground, raw, and roasted for a variety of ailments. They combined chia with many other herbs for medicinal purposes and used chia oil as an emollient for skin.

♥ Chia seeds are rich in omega-3 fatty acids, fiber, antioxidants, and protein. These little seeds have the highest-known percentage of omega-3 among plants.

♥ Chia seeds are an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper. They have six times more calcium, eleven times more phosphorus, and five times more potassium than milk.

♥ The most important antioxidants in chia are chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol flavonols. These antioxidants are more effective than both vitamin C and E in their protective qualities.

Banana Chia Seed Pudding

Prep Time: 5 minutes
Yield: 4 Servings

Light and perfectly sweet, healthy summer treat, that is dairy-free, low-carb and no sugar added.

Ingredients

Directions

  1. To a blender, add almond milk and peeled banana.
  2. Whiz until blended and no chunks of banana remain.
  3. Add vanilla stevia until desired sweetness.
  4. Pour liquid into a quart-sized jar with lid.
  5. Add chia seeds, cover and shake well.
  6. Place in refrigerator for 10 minutes then remove, shake again, then back in the refrigerator.
  7. Chill for an hour.
  8. Serve as is or garnish with a few slices of fresh banana and top with coconut whipped cream. (see notes)

Notes

Almond milk is healthiest if made in your own kitchen. Click here for my simple recipe. If you are buying almond milk, read the ingredient label and avoid any that contain carrageenan, which is a known gut irritant. Click here for a list of almond milks that do not contain carrageenan.

I make coconut whipped cream using my Cream Whipper. Super simple, shake up a whole can of coconut milk really well then put it in the refrigerator. Once chilled, pour the whole can in the cream whipper, add vanilla stevia to taste, charge and dispense. Voila, dairy-free, healthy whipped cream.

Nutritional Information Per Serving: 80 calories, 5 g fat, 9 g carbs, 5 g fiber, 4 g NET CARBS, 2 g protein

If Banana Chia Pudding doesn't float your boat, perhaps Chocolate Chia Pudding will.

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