How was your weekend? We hope it was as relaxing and fun as ours was. Alex spent the weekend at her friends’ (twin sisters) lake house – boating, sunning, and sipping wine. Nice! I – Linda – spent the weekend sitting on the patio going through all of the cooking magazines and catalogs that had piled up over the past few months. Inspiring!
Yesterday morning I had a strong craving for chia seed pudding. Cherry to be exact. The beauty of chia seeds is that they congeal quickly, so I had a delightfully good pudding in just a half an hour. There’s nothing like instant gratification, right?
This recipe is soooo easy that you can teach a toddler to make it. I promise!
If you read my Cherry Vanilla Muffin post you know how much I love cherries. I’m not talking about the kind that you can buy all year long from remote parts of the world. Nope, I’m talking about local, seasonal cherries that are only available for a short period of time each summer. Those are the kind that taste like candy and make life a little more exciting. Yes, I’m easy to please. Sometimes.
So how do you make chia pudding? Or, if you’re new to vegan living, you might be wondering what the heck a chia is, and how do you make pudding with it? No worries, I’ve got you.
Chia seeds are from a flowering plant that’s related to the mint family. The seeds are a good source of omega-3 fatty acids – something that’s difficult to get when you don’t eat animal protein. They also have a fair amount of protein, fiber, and calcium. Needless to say, they are an important part of a vegan diet.
Chia seeds are also gelatinous. As soon as they hit anything liquid they turn into a thick, creamy, pudding like substance, which makes a really good dessert. Like this cherry pudding.
I used a light coconut milk for this dessert. It cuts down on the fat and calories. Coconut milk is also flavorful and creamy on its own, so when you combine it with chia seeds, it’s magic. When you add the cherries it’s divine.
The cherries added a good amount of sweetness to the pudding, so it didn’t make sense to add a lot of sugar. Instead, I add several drops of stevia to give it a dessert like quality without the calories.
Because I had some leftover – and today is Kick Start Monday – I thought I’d use if for breakfast. I added it to my oatmeal with some chopped cherries and a sprinkle of shaved coconut. It was the PERFECT way to begin my day. My body felt fueled up and ready to rumble. Or, in my case, take an hour of spin class and then do a half an hour of weight lifting.
This tasty breakfast felt really decadent, and it looked like it should have taken forever to make. It was so beautiful, but it only took a few minutes to put together. It was healthy, full of nutrients to get my body going, and it kept me satisfied until lunch time. What more could you ask for?
Make this pudding tonight and save some for your breakfast tomorrow morning. Then, come back and tell us what you thought. We love hearing from you!
Try our Cherry Vanilla Muffins