Chia seeds, a staple of the Adventist diet, which pack a punch of nutrients as well as an energy-boosting blend of omega-3 fats, fiber, protein, vitamins, and antioxidants, have recently become a popular superfood, but their origins are ancient; the Maya used them as food for runners and warriors to enhance endurance and strength. Chia seeds gel up and thicken in liquid, which makes this smooth, creamy pudding something that is healthy enough to eat for breakfast but decadent enough to enjoy as a dessert.
1 cup coconut cream
1 cup coconut milk
3 tablespoons agave nectar
1⁄2 teaspoon finely grated lemon zest
1⁄2 cup (3 ounces) chia seeds
Whisk coconut cream, coconut milk, agave nectar, and lemon zest together.
Pour over chia seeds and stir well.
Cover with plastic wrap and let sit until thickened, at least 40 minutes or overnight in the refrigerator.
When ready to eat, stir well and top with fruit, nuts, and seeds, if desired.
Note: You can substitute stevia or honey for the agave, and swap in soy milk, almond milk, or rice milk for the coconut milk. If you’re watching your fat intake, reduce the amount of coconut or just use a plant-based milk. If you do so, reduce the liquid to 11⁄2 cups to maintain consistency.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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