Basic Chia Pudding

Ch-ch-ch-chia! Ch-ch-ch… Chia Pudding?! YES, these are the very same seeds you may have used to sprout “fur” on your Chia Ram, or a beard on Chia Abe Lincoln, and believe it or not chia seeds are an excellent source of calcium, iron, magnesium, and zinc. The gelatinous coating that makes them stick to our Chia Pets is what helps them turn milks into pudding – they also make a great substitutes for eggs in many baked goods!

The best part is you can let the chia seeds do their thing in the fridge overnight, and wake up to pudding in the morning 😀 It’s easy to make a big batch of chia pudding and have your breakfast for the week. I like to do a plain unsweetened version that I can modify, so I can have something a little different each day.

Easy Vegan Chia Pudding | Orthodox and Vegan
Basic Chia Pudding
For One Serving
3 Tbsp chia seeds
1 C unsweetened vanilla non-dairy milk (almond is my favorite)

Whisk ingredients to combine, add milk first and then the seeds. Seal your container of choice (I prefer a glass jar) and, if possible, place in the fridge overnight – the seeds will start to gel after about 20 minutes, though, if you’re in a hurry.
Once the pudding has set, give it a stir and add more milk a little at a time as/if needed.

If you want to prep for the week, simply multiply the ingredients using 3 Tbsp of seeds for every one cup of milk.

Suggestions

Sweeten to Taste With…
-Maple Syrup
-Date Paste
-Fruit Puree
-Agave Nectar

Flavor With…
-Cinnamon
-Pumpkin Pie Spice Blend
-Chai Spice Blend
-Fruit Syrups
-Fruit Butters (such as apple or pumpkin)

Bulk it Up With…
-Unsweetened Shredded Coconut
-Nuts & Seeds
-Granola
-Fruit or Berries

I’ll be sharing one of my favorite chia pudding breakfast bowls soon! What’s your favorite way to enjoy chia pudding?

Lemon Ginger Chia Beverage

Hydrating Lemon Ginger Beverage with Chia Seeds
This may just be the most Lenten recipe I post this season. It was supposed to look beautiful and radiant in the sunlight, but I just realized now it even looks kind of swampy sitting in the grass like this. The swampiness isn’t exactly a fair representation, but let it be a warning to you: This is not a drink for the faint of heart.

I have a thing for drinks with a bite. This one, for example, is extremely tart and mildly bitter, with just a hint of sweetness from maple syrup. The chia seeds are added to make it more satisfying, and may also help keep you hydrated (anyway that’s what I keep reading) – important during the very strict fasting days at the beginning of Great Lent and end of Holy Week.

Lemon Ginger Chia Beverage
2 – 3 lemons, or to taste
1/4 C peeled ginger, roughly chopped
2 1/2 C water
maple syrup, to taste
3 Tbsp chia seeds
*optional: lemon zest

Juice two lemons (or more, if you prefer), and add juice to pot with water. Slice the third lemon and set slices aside.
Add chopped ginger and optional lemon zest* to lemon water and slowly bring to a boil over medium heat, then lower heat and simmer 20 minutes. Remove from heat and strain out ginger chunks. Add maple syrup to taste (keep in mind this is supposed to be somewhat healthy…add just enough so the bitter and tart flavors don’t kill you). Stir in chia seeds. Place in a glass jar. Add lemon slices, and place jar in fridge to chill. Drink cold.
This recipe makes about two glasses.

*I carefully sliced the peel off my two lemons – not the bitter white pith, just the yellow peel – and added it with the ginger. Slicing is so much faster than using a zester!