Background info: Before the ‘Chia Pet’ took over kitchen garden windows in the late 80’s, chia (which is derived from ‘chiháan,’ the Mayan word for ‘strength’) was the third most important crop and a high-energy food for the Aztecs, who ground roasted chia seeds into a flour, the basis of a beverage called, chianatolli. Today, the famous Tarahumara runners still harvest wild chia, or Salvia tiliaefolia, and consume this seed in a similar, high-viscosity drink known as chia fresca.
Although the research continues to evolve, recent studies show that chia seeds can be effective in improving insulin sensitivity and can also be a good prebiotic food for those who are gluten-sensitive or intolerant.
– Price-Pottenger
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Serves 4
Prep time: 10 minutes
Cook time: N/A
Ingredients
- 1½-2 cups milk of choice (whole, almond, cashew, oat, coconut), depending on how thick you want the pudding (less liquid results in thicker pudding)
- ¾ cup coconut cream
- 2 tablespoons raw honey or maple syrup
- 2 teaspoons vanilla extract
- Pinch of sea salt
- 1 large or 2 medium oranges, zested and peeled
- ⅓ cup chia seeds
- 1 pomegranate, arils removed
Instructions
- Thoroughly mix the milk, cream, honey, vanilla, and salt.
- Puree the orange zest and sections together. Stir into the cream mix.
- Add the chia seeds and stir thoroughly. Chill for at least 30 minutes, preferably 8-12 hours.
- Spoon chia pudding into 4 bowls, top with pomegranate arils, and serve.
Aimee McNew, BS, MNT, is a nutritionist, writer, and researcher. She’s currently pursuing a PhD in Integrative and Functional Nutrition and is the author of The Everything Guide to Hashimoto’s Thyroiditis. She specializes in nutrition for women’s issues, particularly high-risk pregnancy, postpartum disorders, and thyroid health. She can be found online at aimeemcnew.com.
Published in the Price-Pottenger Journal of Health & Healing
Winter 2020 – 2021 | Volume 44, Number 4
Copyright © 2020 Price-Pottenger Nutrition Foundation, Inc.®
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