Giveaway, Chia Pudding Recipe—and why you need Omega 3’s

At our VIP class a few weeks ago, I taught 6 nutrition habits, each of which can have a dramatic effect on your health. One is using chia seed (I gave my favorite ways to use it) for Omega fatty acids.

One thing I feel passionate about is getting people to understand how critical a good Omega 3 fatty acid source is. More than 80 percent of Americans are deficient in it, and you need it to avoid anxiety and depression, plus a host of other health problems.

Flax seed, hemp seed, and chia seed are the best plant sources. Fish oil is rancid long before you ingest it, and meta studies of its long-touted effects on heart disease reveal that it isn’t solving any problems. Read my recent blog entry about fish oil HERE.

So get your Omega 3 from good plant foods! I sometimes stir a spoonful of chia seed into my Hot Pink Breakfast Smoothie (Ch. 10 of 12 Steps to Whole Foods), or any other drink. Kristin adds it to her green tea, which is how she’s surviving breaking a 30-year Diet Pepsi addiction.

Put 1 Tbsp. of chia in 3 Tbsp. of water and let it soak 20 mins. It’s now a replacement for a large egg in baking recipes.

Here’s a recipe I developed recently that is so easy. You may enjoy it for a treat after dinner, or for breakfast. It also features goji berries, eaten by the longest-living people on the planet, high in protein and a wide array of nutrients.

The first three readers to write gets a FREE COCOA MOJO AND COCONUT MILK POWDER! (You can learn about those items clicking on that link. In addition to using them in chia pudding, I get through the winter without sugar, thanks to these fabulous products making us healthy hot cocoa.)


1 ½ cups filtered water

¼ cup chia seed

¼ cup goji berries

3 Tbsp. coconut milk powder

3 Tbsp. Cocoa Mojo

In your blender, blend water, coconut milk powder, and Cocoa Mojo for 30 seconds. Pour mixture into a container and stir in chia and goji. Allow to sit for 4-12 hours. May be kept in the refrigerator several days.  Add hot water to pudding coming out of the fridge, if desired.

21 thoughts on “Giveaway, Chia Pudding Recipe—and why you need Omega 3’s

Leave a Comment
  1. I attended a GSG lecture in Tulsa, Ok. Nov. 2013. The coach’s name was Judy. later it was posted on your site that she would talk to anyone wanting more help with their health issues. I’m very interested in talking to her as I felt she was very knowledgeable about alternative health treatments. How do I get in touch with her?

  2. Jennifer- I have Hashimoto’s which developed after years of hypothyroidism. I have been taking chia for a few months and my levels have actually gotten better. I know different things affect people differently. I have a huge aversion to soy products. The chia could be affecting you, but make sure it isn’t another common trigger like soy or gluten.

  3. Be careful if you have hypothroidism and ingest flax or chia seeds. I started alternating days on them and my already low levels got lower. I have also noticed my throid has started to swell. Could you please shed some light on this for me Robin or suggest another healthy omega 3 I could incorporate besides hemp seeds?

  4. I read awhile back that if you have problems with high triglycerides that chia seed and flaxseed will elevate the triglyceride level. Can you shine any light on this?

  5. So excited to try this recipe. I’ve used flaxseed as an egg replacer but now I will try chia seed. I’ve had a hot pink breakfast smoothie everyday this week. Love the energy is provides. Working on becoming 100% sugar free. I think I made it about 75% this week. That is an accomplishment. Love GSG.

  6. I saw goji berries yesterday but didn’t buy them – now that I look at this recipe, I’m going back tomorrow! Can’t wait to try it!

  7. What do you think about Udo’s 3-6-9 oil? My naturopath recommended I use 2 tsp a day. Because I am not comfortable with including fat in my diet I have been using 1 tsp a day for about 2 weeks now, but haven’t noticed any benefits….

  8. I just bought chia seeds for the first time and am excited to try them. Thanks for supplying some good information on them here!

  9. I make a chia pudding with coconut milk, chia, vanilla, Stevia, cinnamon and a little agave. It is wonderful eaten after 45 minutes (after chia has hydrated) or after refrigerated it takes on a different texture which is also great.

  10. I add chia to my green smoothie every morning–and also to my salads–I like the little crunch it gives! It makes me appreciate the very long history these little seeds have, all the way back to the the Mayan and Aztec cultures.

  11. I love chocolate chia pudding! I’ve always made it with soaked chia and a scoop of Sunwarrior Chocolate protein powder. I’ll have to try this one for sure. All my kids are addicted to chocolate chia too. Thanks for sharing!!

  12. Oh yes, chia pudding is so satisfying. I also add mashed avocado and sometimes a bit of organic maple syrup…..yummy!

    Thanks for the good info.

Leave a Reply