Chia Pudding: a great new habit
Marlene told me, after my class in Kennewick, Washington, that she makes chia pudding for her diabetic husband as a meal or dessert. (Cinnamon is a great blood-sugar controller–note that she adds lots of cinnamon to his pudding.) It’s a great idea, since chia is a power food, and high in protein as well. (It’s pure fallacy that you can’t get enough protein eating a plant-based diet! You don’t have to go out of your way to find protein—greens, nuts, seeds, grains, and legumes average about 10%, which is perfect. But chia is particularly high, at 23%.)
I asked for the recipe, and here it is. Thank you, Marlene!
MARLENE’S CHIA SEED PUDDING
1 TBSP chia seed
about 1/4 to 1/3 cup of any milk alternative or water (hubby uses unsweetened chocolate almond milk, I use regular or coconut milk)
As much cinnamon as you enjoy (Hubby is diabetic so he gets about 1 tsp, I use less)
Let those two soak while you are busy for about 20 minutes.
Add any seed that you like:
1/2 TBSP sesame seed
!/2 TBSP sunflower seed
1/2 TBSP pumpkin seed
Stir above together and add more liquid if needed
1 TBS nuts
1/2 TBSP unsweetened flaked coconut
Sprinkle of hemp seed powder
Stir all together and then add whatever fruit you enjoy. We enjoy it with no added sweetener, just frozen berries in the winter or fresh fruit in the summer. I usually do not add the fruit till he is ready to eat, it can sit in the fridge for a couple of days if he gets too busy. When I add the fruit, I mix in a little more liquid.
This gives hubby a nice breakfast or dessert and does not raise his blood sugar as other breakfasts and desserts do. He likes the energy he gets from eating it. It is usually a daily meal for him. Quantities can be increased for a family (our kids are gone and raised).