Blueberry Cardamom Chia Pudding

It’s official, I’m back on the interwebs posting delicious items for you to drool over and perhaps attempt in your own kitchen.

I’ve been on a long holiday break and it was GREAT! The holidays were filled with loved ones, adventures with my husband, lots of great food and an abundance of sugary items and caffeine and alcohol laden drinks…

It was good while it lasted but I am certainly ready to return to our regular programming. Healthy programming.

Here’s something healthy:

Chia Seeds.

They’re pretty popular at the moment. You can get them in drink form in smoothies, kombucha, and juice or in raw desserts and puddings. They are heralded for their energy boosting  and digestive aiding properties as well as healthy fats.

For me personally, I tend to stay away. Once they hit water (ie. my digestive tract), the expansive nature of the seeds really slows things down in the digestion department. However, my husband is a huge fan of puddings, so I whipped this up especially for him (awwww, LOVE).

Blueberry Cardamom Chia Pudding

2 1/2 c. almond milk
1/2 c. chia seeds
1/2 c. frozen blueberries
1/4 tsp salt
1/2 tsp cardamom
1/2 tsp vanilla
2 Medjool dates

  1. In a blender, puree everything except for the chia seeds.
  2. Pour mixture into a jar. Add chia and mix thoroughly
  3. Refrigerate until set, about an hour.
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