chia seed pudding

Banana Chia Pudding

The last couple months my tummy has not been super happy. I ate too many raw vegetables and too much roughage and my body has decided it was enough. So it basically shut down digestion. As a result I have been eating very simple, warming and gentle foods. Lots of steamed veggies, rice and tofu and a boat load of this delicious, gentle banana pudding. It has good fats from the milk and chia seeds, sweetness and potassium from the banana and a delicious spice from the cardamom. It resembles banana cream pie and may be my new favorite snack. You can adjust the sweetness according to taste and top with coconut cream. I make ahead of time and store in mason jars. Will keep for 4-5 days in the refrigerator. 

Ingredients:

IMG_0883.JPG
  • 1 cup nut milk or full fat coconut milk
  • 2 T chia seeds
  • 1 tsp vanilla
  • 1/8 tsp ground cardamom
  • 1 extra ripe banana
  • 1 T maple or date syrup (optional. I only use if the banana isn't super ripe)

Instructions:

In a saucepan over medium heat, heat the milk, chia seeds, cardamom and vanilla. Bring to a low simmer and simmer until the mixture thickens. Remove from heat. Mash the banana really well, until most of the lumps are gone. Fold the banana into the chia mixture. Pour into jars and refrigerate 2 hours until set and chilled. Top with yogurt or coconut cream and enjoy. 

Chocolate Pumpkin Pie Chia Seed Pudding

Something you should know about me: I am obsessed with pumpkin. Pumpkin coffee, pumpkin pie, pumpkin soup, pumpkin spice scented candles. As soon as the cool weather hits and the leaves start to change, I am in the kitchen using as much of the orange stuff as I can. Last night, I threw together this super quick and delicious chia seed pudding. It is loaded with adaptogens, superfoods and good fats. Happy Pumpkin Season and stay tuned for more pumpkin-y goodness!

FB7F873E-1616-4171-B361-97366630EC2E.jpg

Ingredients:

  • 1 cup nut milk (I used homemade coconut milk)
  • 1/4 cup + 2 T chia seeds
  • 3 T pumpkin puree
  • 1 T maple syrup (or other liquid sweetener of choice)
  • 1 T The Philosophie Cacao Magic
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • pinch of ground clove
  • pinch of sea salt

In a medium bowl combine all ingredients. Using a whisk, whisk until completely smooth. Pour into two 8 ox jars, cover and place in the fridge for 4 hours to overnight. I topped with homemade apple butter, cacao nibs, pine pollen and pepitas. 

Note: Use code "bodybliss" when ordering from The Philosophie to receive 15% off your order.