15 Jul Keep The Hunger Pangs Away With This Power-Packed Chia Pudding
Here’s the simplest superfood breakfast and snack that easily packs to-go. This Chia Pudding is a hydration power bomb that replenishes the body intermittently. It keeps you satiated long enough not to crave food, as it is packed with balanced Omega 3-6 and some protein.
The secret to this pudding’s power is in sprouting the chia seeds for 24 hours, not less. Undersprouting chia seeds can cause bloating. But by taking the time to steep the seeds in either nut milk or fruit purée for 24 hours, you allow them to become gelatinous, which makes them such a treat to eat. But not only that, you also turn the chia seeds into hydration bombs as they store liquid which they then time-release into the body throughout the day.
Vanilla Chia Pudding
1 1/2 cups non-dairy milk (preferably cashew, pili, coconut)
1 tablespoon yacon syrup (or coconut nectar or muscovado sugar)
1 teaspoon vanilla extract
1/2 cup chia seeds
1. Stir together non-dairy milk, yacon syrup, and vanilla extract in a glass container.
2. Steep chia seeds in the mixture and let sprout for 24 hours, with lid on, in the chiller.
3. Check your chia pudding during the first 12 hours to see if you need to add more liquid or more chia seeds to achieve your desired consistency.
4. Transfer to a serving bowl. Top with preferred fresh fruits and roasted nuts. Serve cool.
VARIATION: Instead of non-dairy milk, you can steep chia seeds in a fruit purée (mango, banana, or coconut). You can also add 1 tablespoon cacao powder if you want your pudding to be chocolatey.
For this recipe, we sourced all the natural, homegrown ingredients at Real Food, with branches at the Icon Showroom, 5th Avenue, Bonifacio Global City and at Molito Lifestyle Mall, Alabang or visit realfood.ph
The author is a certified Lifestyle Nutrition Coach who specializes in weight-loss and detox food. She is also an accredited Macrobiotic and Raw Chef. Follow her on Instagram at @weizelgulfan for wellness tips and recipes.
Photos by Paulo Valenzuela
Published for Metro.Style