Chia Seed Pudding
Looking for a cool, creamy treat instead of ice cream this summer? Check out this anti-inflammatory recipe presented at Wellness Trails by Dianna Carpentieri, MS, RD, LDN, Registered Dietitian at CCHC Davenport Mugar Cancer Center and Delicious Living Nutrition, Inc.
Dianna states, “an anti-inflammatory diet consists of whole, mostly plant-based foods that contain increased amounts of phytochemicals, fiber and prebiotics. Phytochemicals are reactive molecules in food that reduce the number of free radicals. Free radicals are molecules in the body that may damage cells and increase the risk of certain diseases. Fiber and fermented foods promote the growth of beneficial bacteria that can help prevent intestinal inflammation, enhance gut health and reduce the growth of disease-causing bacteria.”
Yield: 4 servings
- 2 cups unsweetened non-dairy milk (try almond, cashew, or coconut milk)
- ½ cup chia seeds
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup of local, seasonal fruit
- 1/4 cup chopped walnuts
In a medium bowl, gently whisk the almond milk, maple syrup, vanilla extract and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, spoon the pudding into 4 bowls or glasses; mound the fruit on top, sprinkle with nuts and serve. Can be kept in an airtight container in the fridge for up to 1 week.
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