Chia Pudding

This Chia Pudding makes a nutrient-loaded and deliciously creamy breakfast or snack packed with protein, omega-3s, and fiber. See notes in the recipe to customize the pudding for your dosha.

Chia Pudding

Making this at night to have it for breakfast is a great way to be efficient in the morning. Either way, it's best to soak chia seeds in liquid before eating (10 min) to let them gel up so they don't soak up water in your GI tract, especially important for vata-types that are prone to dryness.

Ingredients

This is the base recipe, then see each dosha for customization.

• 3 Tbsp chia seeds

• 1 cup milk (dairy or non-dairy)

Vata:

• 1/4 tsp ground cinnamon

• 1/8 - 1/4 tsp ground cardamom

• pinch of ground cloves

• 1/4 tsp pure vanilla extract

• 1/2 tsp maple syrup

Topping suggestions: cinnamon, raw honey

Pitta:

• 1/4 tsp pure vanilla extract

• 1/4 tsp maple syrup

• 2 tsp coconut flakes

Topping suggestions: coconut flakes

Kapha:

• 1/4 tsp pure vanilla extract

• t tbsp lemon juice

• 1 tbsp lemon zest

• 1/4 tsp cardamom

Topping suggestions: lemon zest, cardamom

Directions

1. In a small bowl, combine milk, chia seeds, and ingredients for your dosha (except toppings).

2. Cover and refrigerate for at least 30 minutes or overnight.

3. Before serving, stir well. Add the toppings of your choice.

You can make a big batch to separate into smaller containers for an easy grab and keep it covered in the fridge for 5 days.

Recipe adapted from Eat, Feel, Fresh by Sahara Rose Ketabi