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Chia Seed Pudding

Updated: Sep 7, 2020

This is my go-to Shabbat morning breakfast. You can use it plain or dress it up with seasonal fruits. At the moment we are all enjoying the beautiful and super nutritious pomegranates that are in abundance. In the summer you can add berries or chopped stone fruit. Another winter favourite of mine is some cut up orange. You get the idea.

The best thing about this recipe is it's so easy to make, there's no cooking involved and it's packed with nutrients! That's a win-win in my books!

Chia seeds are one of the best ways for vegetarians and vegans to get their omega-3 fatty acids. We know that omega-3s are important for preventing heart disease and stroke. Chia seeds also contain a good amount of protein and fibre, both of which help with feeling fuller for longer and to reduce food cravings. In addition, they are a good source of iron, calcium, phosphorous, magnesium, manganese and antioxidants. So overall chia seeds pack a nutritional punch and are a great way to start the day.



1/2 cup chia seeds

2 cups milk of choice (I usually use my homemade almond milk, but you can choose whatever milk you like)

1 glug of maple syrup (or to taste)

1 teaspoon of cinnamon

Mix all the ingredients in a bowl or a glass container. I like to mix mine directly in the container I will store them in, saves time and washing up!

Set aside for about five minutes. Give it a stir and then move to the fridge. The seeds will absorb the liquid and the pudding will 'set'. This takes about half an hour.

Will keep in an airtight container in the fridge for 3 days. Serve with berries or fruit of choice.


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