Blue Spirulina Chia Pudding
Tasty, Gut Healthy & Blue!
If you are a current or past client of mine you’ve heard me talk all about it… chia pudding! If I could add one food to top of everyone’s weekly meal plan it would be this.
Chia seeds are a magical food full of omega 3 fatty acids! They have been found to stabilize blood sugars, a great addition for both those with Type 2 Diabetes and women struggling with hormone imbalances, improve bone health with their heavy amounts of calcium, magnesium and protein, lower bad cholesterol, reducing the risk of high blood pressure and heart disease, and are now being studied for their ability to keep long-distance runners hydrated and energy sustained. Told you. Magic!
Chia seeds have the ability to absorb upwards of 9-12x their weight in liquid. If chia seeds are eaten in their raw form, they will pull this liquid from the gut during digestion, which can worsen problems for those who suffer from constipation or bloating. That’s why I recommend hydrating them first, like with this chia pudding! In this recipe I have added blue spirulina (aka Blue Majik), which is a bright blue-green algae that comes in powder form. It provides the body with anti-inflammatory properties and antioxidants and also gives your dish a fun bright blue color! Blue Majik can be pricey, so feel free to leave this out. Your pudding will be just as delicious!
Blue Spirulina Chia Pudding
(Makes 1 Large Serving)
CHIA PUDDING INGREDIENTS:
1/4 cup chia seeds
1 cup non-dairy milk
1/4 tsp vanilla extract (non-alcoholic for gluten-free)
1/2 tsp Blue Majik
1 tsp maple syrup (or liquid sweetener of choice)
OPTIONAL PARFAIT-STYLE TOPPINGS:
vanilla yogurt (I use Kite Hill High Protein Yogurt)
ground flax seed
mixed fruit, eg. berries, kiwi, etc.
shredded coconut
granola
Directions:
Place all chia pudding ingredients together in a jar and shake to mix.
Refrigerate pudding at least 4 hours or until all chia seeds have plumped and absorbed the liquid.
Eat pudding as is or build a parfait, as pictured.
Chia pudding will keep in refrigerator for about a week.
