I love healthy. I love tasty. I love fast. Any food that can meet all three requirements is a surefire win. I recently whipped up a salty, yet savory dessert and had to share with the Acheloa Wellness community.
For the health nuts, this recipe calls for no sugar and no dairy. You’ll find this concoction to quickly satisfy that sweet tooth. For those with “no time to cook”, preparing this pudding takes approximately 5 minutes, while nature (and the refrigerator) takes care of the rest. This recipe serves one, but can be easily multiplied using the proportions below.
Nannerpuss Chia Seed Pudding Recipe
2 tbsp chia seeds
1/4 cup almond milk
1.5 tbsp cashew butter
1 tsp honey (optional)
1 dash cinnamon (optional)
Mix the cashew butter, almond milk and banana in a bowl, breaking down clumps as much as possible. For extra sweetness, add honey and cinnamon.
Add chia seeds and stir.
Cover and store in the refrigerator, allowing the chia seeds to absorb the milk for at least 30 minutes. (Also great to prepare the night before and serve the next day)
Uncover and enjoy!
I’ve been experimenting with chia seeds and have been pleasantly surprised with their versatility. Their taste is very neutral, which makes them great for numerous recipes. Outside of this dessert, I like to add them to smoothies, cereal and soup. Chia Seeds contain protein, carbs, fat, fiber and essential Omega 3 and 6 fatty acids. Somehow these tiny morsels manage to pack a great source of iron, calcium and zinc, too.
What’s the craziest fact about chia seeds I’ve encountered? According to Nutribullet, chia seeds can last for up to 5 years in your panty if kept whole. Amazing.
To the blind eye, purchasing chia seeds may seem quite expensive, but based on the value and shelf life, we’re the ones that are winning this food battle. Buy chia seeds in bulk whenever possible.
For those of you who haven’t tried chia seeds, and still aren’t ready to buy a bag, keep your eyes peeled. Many restaurants and cafés are now offering chia seed puddings as well!
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