Tri Color Chia Seed Pudding

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Chia pudding is a delicious and satisfying breakfast option. It is full of essential omega-3 fatty acids and loaded with antioxidants and quality protein.

This dish is perfect for entertaining a group brunch at your home as it is easy to prepare the night before and looks delectable! All you need are a few simple ingredients, a blender and voila! Everyone will be impressed and feeling slim yet satisfied.

Chia pudding is also a great option to have on hand and eat quickly in the morning. It fills you up and provides you with the essential nutrients to start your morning and keep your mind sharp.

The color is easy to attain by using foods and powder that stain well. To get the ruby pink color I had to experiment a bit. First I tried pomegranate and raspberries which did not work well. It created this pale pink that just looked dull and washed out. I found this interesting fruit called a cactus pear which was perfect for the coloring, but it was full of hard seeds you wouldn’t want to eat. It turns out that beets are the best way to get a vibrant and delicious pink color! So I would definitely recommend using a beet.

For the green almost minty color, I used spirulina. It worked perfectly well for both color and flavor.

If you are currently on the SCD diet I would stay away from chia seeds until all symptoms are cleared and you are in remission. Chia seeds are healthy, but like flax seeds, they are mucilaginous (polysaccharide complex) and may feed harmful microbes. Once in remission however, chia seeds should be fine and healthy to consume.

For example, now that I am in remission I can tolerate a larger variety of foods occasionally. Chia seeds give me no problem at all and I find them to be helpful now.

It is extremely important to listen to your body. Over the years I have been able to pinpoint which foods irritate my stomach and bring me into spasms of excruciating pain. Two things that come to mind are chocolate and coffee. No matter what form, I know I have to stay away from them.

Anyways, I just wanted to highlight that a big part of your food choices is listening to your body’s response. If you are feeling well and chia seeds don’t irritate your stomach, then I would enjoy the wonderful benefits of these very nutritious seeds.

Further Food Nutritionist Commentary:

The moringa oleifera tree's pods and leaves are commonly eaten in Africa and India due to their rich content of vitamin B6, vitamin C, iron and riboflavin, ability to reduce inflammation, stabilize blood sugars and lower cholesterol. However, consumption of leaves should be used in moderation as they may contain high levels of antinutrients, which can reduce the absorption of protein and minerals. Spirulina, a cyanobacteria, has 50-70% of its weight consisting of protein and all the essential amino acids. While you'll often times find it in green foods and drinks, energy bars, and oral supplements in tablet or powder form, don't dismiss its benefits. It can help lower total cholesterol, LDL cholesterol and triglycerides, while raising HDL “good” cholesterol.

By Nikki Nies, MS,RD, LD
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Tri Color Chia Seed Pudding

  • Prep Time: 10 minutes
  • Cook Time: 8 hours (overnight)
  • Servings: 1

Ingredients

1 can of coconut milk
3 tablespoons of chia seeds
1/4 of a small cooked beet
1 teaspoon of spirulina (or as you wish to color)
Fruit, paleo granola and coconut flour to garnish

Instructions

1. The night before, divide the coconut milk into 3 separate containers (I like to use mason jars). Add roughly 1 tablespoon of chia to each container.
2. Leave 1 container plain and place it in your fridge.
3. Steam the beet (or cook in water) until soft. Let cool and then place in the blender with one of the portions of coconut milk and chia seeds. Blend until smooth and then place back in the mason jar and refrigerate.
4. Clean the blender and then place the last portion of coconut milk and chia seeds in the blender with the spirulina. Blend until the color is evenly mixed. Refrigerate in mason jar overnight.
5. In the morning pour portions to get a colorful effect and garnish with your favorite fruit and paleo granola. Sprinkle fine coconut flour on top using a tea strainer for a très chic gourmet effect.

1. The night before, divide the coconut milk into 3 separate containers (I like to use mason jars). Add roughly 1 tablespoon of chia to each container. 2. Leave 1 container plain and place it in your fridge. 3. Steam the beet (or cook in water) until soft. Let cool and then place in the blender with one of the portions of coconut milk and chia seeds. Blend until smooth and then place back in the mason jar and refrigerate. 4. Clean the blender and then place the last portion of coconut milk and chia seeds in the blender with the spirulina. Blend until the color is evenly mixed. Refrigerate in mason jar overnight. 5. In the morning pour portions to get a colorful effect and garnish with your favorite fruit and paleo granola. Sprinkle fine coconut flour on top using a tea strainer for a très chic gourmet effect.

Nutrition Information

Per Serving:
Calories: 277; Total Fat: 16 g; Saturated Fat: 7 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 8 g; Cholesterol: 0 mg; Sodium: 111 mg; Potassium: 327 mg; Carbohydrate: 23 g; Fiber: 17 g; Sugar: 2 g; Protein: 12 g
Nutrition Bonus:
Vitamin C: 31%; Vitamin A: 185%; Iron: 62%; Calcium: 97%;

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