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Chia Pudding: a great new habit

Robyn Openshaw - Oct 25, 2011 - This Post May Contain Affiliate Links

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!


Stir together

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).

Posted in: 12 Steps To Whole Food, Recipes

11 thoughts on “Chia Pudding: a great new habit”

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  1. Great recipe! I’m gonna have to try it out soon! P.S. Here is a link to my latest blog post with pics from your San Antonio class, and it includes a video of my little 2 yr old son stealing all the green smoothies for himself…

  2. Anonymous says:

    This makes me very happy!!! 🙂 Thanks for sharing!

  3. Anonymous says:

    “Green Frog Egg” Chia Pudding variation for October:

    Makes about 2 cups:

    1/3 cup chia seeds

    1 tablespoon mint chlorophyll (health food store)

    stevia or sweetener to taste

    2 c water

    Add chlorophyll and chia seeds to water. Let sit for 15 min. Add sweetener. Makes Ghoolish Goop for kids to gross each other out with, Is extremely healthy & tastes minty fresh :0

    Let seeds sit in

    1. Robyn Openshaw says:

      Sandi, love it, thank you!

  4. Anonymous says:

    I appreciate what you’re trying to do here with your business. We all need to eat healthier. However, your “ideal weight” chart cannot possibly be correct. I am 5’4″, and according to you, I should be under 108 lbs. I weigh 116 and I WEAR A SIZE 0. I am VERY THIN. If I lost 8 lbs, I’d have to start shopping in the kids’ section. If I lost 8 lbs, I would be GAUNT. You need to seriously consider altering that chart.

    1. Robyn Openshaw says:

      Hi Anne, it’s Dr. McDougall’s weight chart, not mine. I don’t think it represents the only correct measure of ideal weight; it’s based on averages for indigenous peoples (people who eat only whole foods). I put it on the site to demonstrate that the U.S. weight chart, based on our “averages” rather than any measure of what is healthy, may not be appropriate.

  5. Anonymous says:

    I made this yesterday – yum! I have some soaking now as I write this – thanks for the great recipe!

  6. Anonymous says:

    LOVE this recipe. I think I may now be addicted…..

  7. So do you blend this or just stir? Is it chunky?

    1. Robyn Openshaw says:

      Heather, just stir, don’t blend!

  8. Yum! I have this ready to go for our post primal chili dinner. Thanks for the fantastic looking recipe.

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