We all need a healthy snack option we can pull out when “I’m hungry” starts….which for us is pretty much the entire time from when school ends to bedtime.
Chia seed puddings answer the call for me. They are packed with goodness and are powerhouses of energy. I make a batch of little puddings on a Sunday night and stack them in the fridge. Then pull them out to refuel small bodies before or after dinner during the week. They are also very handy for the weekend in between meals.
Chia means “strength” in the Mayan language and these little seeds have been used as a source of energy for centuries. Chia seeds are high in fiber, omega-3 fats, protein, vitamins and minerals such as calcium, copper, phosphorus, zinc and potassium. Aside from giving us energy, Chia seeds are rich in protein and fiber which means that they are filling and nutritious. The fiber means that they are good for gut health and that’s a win for me.
I love Dr Libby’s recipe for Cashew and Chia seed Pudding taken from her book Real Food Kitchen. I have adapted the recipe quite a bit to make it easier to make & to the taste of my children. I have also included therapeutic essential oils. I love that by adding doTerra Cinnamon oil I am adding anti-inflammatory, anti-viral, antioxidant & anti-fungal properties to my chia seed puddings. Cinnamon is an incredibly powerful healing oil.
- 1 cup of raw cashew nuts (activated and then dehydrated is best)
- 2 cups of filtered water
- 1/8 tsp of sea salt
- 1 tsp of vanilla paste
- 1/2 cup of organic chia seeds
- 2 tbsp of maple syrup (and a bit more to swirl on top if wanted)
- sliced banana to garnish
- In a blender add all ingredients except the chia seeds and banana and blend until smooth and creamy.
- Transfer to a large bowl.
- Add chia seeds and whisk to combine.
- Using a ladle (as the chia seeds tend to sink to the bottom of the bowl and you want equal chia seeds per pudding bowl) divide the mixture into 4 small bowls with lids.
- Pop the lids on and refrigerate overnight.
- Top with banana & a swirl of maple syrup to taste.
- The pudding will last up to 5 days in the fridge.
I make these puddings every single week, they are a staple in our house. They are easy and quick to make and a cheap filling snack!