Vegan and Low Fodmap Chia Pudding
Print RecipeIngredients
- 1/2 cup organic chia seeds
- 2 cups unsweetened organic almond milk
- 1 tbsp organic cinnamon
- 1 tsp organic vanilla extract
- 4 tbsp maple syrup
- 1/2 tsp salt
- 28 halved strawberries
- 4 tbsp hulled hemp seeds
- cocoa powder and cinnamon for topping
Instructions
In a glass jar with a fitted lid, place the chia seeds, almond milk, salt, maple syrup, cinnamon, and vanilla extract. Close the lid and shake before placing in fridge overnight ( I would give it one more shake before going to bed).
Place 1/4 of the pudding in each bowl and top with 7 halves strawberries, 1 tbsp of hemp seeds, and an optional dusting dosage of cocoa powder and cinnamon for an extra boost of antioxidants.
Notes
For a smoother pudding, throw all the ingredients in a blender and blend on high. Equally distribute the liquid into 4 bowls before placing in the fridge!
Though I did not grow up with pudding as a rotation through my childhood, the few times I had it apparently had an impact on me, a favorite being a rice based version in Greece amped with a ton of cinnamon. Now that I am older, and apparently in need of lots of Omega fatty acids for strong bones, improved liver function, and fight all the inflammation that has accumulated over the years, enter the chia seed to give me a kick start. Most omega fatty acids are found in fish, and while I know they eat fish in the morning in Japan, I live in Manhattan so to avoid my neighbors cacophony re: fish smell at 8am, lets stick to pudding. The chia can absorb 12 times its weight in liquid and submersing it actually maximizes the benefits and makes it easier to digest. As for the pudding, its not too sweet to start so you can add any sweet fruit, except melon as those are best eaten alone for digestion. Top it all off with some added omega 3s and protien from hulled hemp seeds and its pretty much the breakfast of champions that is sure to keep you full and energized way past lunch time.
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