Here is a personal recipe I created after having a chia seed pudding at a trendy breakfast place in Costa Mesa, CA.

Here is a link which highlights the top health benefits of consuming chia seeds:

http://www.huffingtonpost.ca/2013/06/03/chia-seed-benefits-_n_3379831.html

Chia Seed Pudding

RECIPE:  Chia Seed Pudding

Ingredients:

1 1/2 cups vanilla-flavored unsweetened almond milk (Trader Joe’s Almond Beverage Unsweetened Vanilla, 32 oz., non-refrigerated section, purple package OR Silk brand)

1/2 cup Half & Half (Trader Joe’s)

2 cups plain whole milk yogurt (Stonyfield Organic Smooth and Creamy Whole Milk Plain Yogurt or Brown Cow Plain Cream Top Yogurt @ Sprout’s grocery stores)

Note: If you prefer sour and thicker yogurt try a Greek plain alternative like Fage

1/3 cup pure Canadian Maple Syrup Grade B (Kirkland Signature Grade A brand) and 2 ½ tablespoons for the topping

2 teaspoons pure vanilla extract

1/4 teaspoon salt

½ cup chia seeds (Nutiva organic black chia seeds @ Costco)

2/3 cup chopped pecans or sliced toasted almonds (Trader Joe’s)

Optional: ¾ to 1 cup of fresh blueberries (as a topping with the nuts).  Avoid using dried fruit as it is MUCH too sweet.

Chia Seed Pudding

Directions:

In a medium-sized deep bowl whisk the almond milk, half & half, yogurt, 1/3 cup of maple syrup, the vanilla extract and 1/4 teaspoon of salt just until blended.

Whisk in the chia seeds and let stand for 30 minutes.  Then, stir to distribute the seeds if they have settled.  Cover and refrigerate the bowl overnight.

The next day, in medium bowl (glass or stainless ideally) mix the nuts with 2 ½  tablespoons of maple syrup.  Optional: toss the berries with this mix.

Spoon the pudding into bowls or glasses and pile some of the syrup/nut mixture on top of each glass or bowl of pudding and serve.  Or, cover each bowl with aluminum foil and chill in the fridge.

Yield:

4 servings

Author: David J. Evangelisti; (7/7/16)

Chia Seed Pudding