Recipe of the Week: Chia Seed Pudding

Photo Credit: Randolph Graham

Chia seeds are low in calories and high in nutrients and dietary fiber. In addition to beneficial fats and fatty acids, chia seeds provide a healthy amount of minerals including calcium, potassium, manganese, and zinc. What could be better than a dessert recipe that tastes as good as it is nutritious?

 

Ingredients:

1 cup vanilla-flavored unsweetened almond milk

1 cup plain Greek yogurt

2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving

1 teaspoon pure vanilla extract

Pinch of salt

¼ cup chia seeds

1 pint strawberries (hulled and chopped)

½ cup raw pecans

 

Directions:

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons of the maple syrup, the vanilla, and salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to incorporate the seeds if they have settled. Cover and refrigerate overnight.

The next day, add the berries along with the remaining 4 teaspoons maple syrup. Mix in the pecans and serve chilled.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

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