Chia can be a wonderful addition to your diet just for fiber content alone and chia pudding is a great way to eat this wonderful and healthy seed.
Chia is high in fiber… The dietary fiber content is approximately 56.5 g per 100 g of seeds — 14.1 g being soluble. Unlike dietary fiber from cereal grains, the soluble fiber content of chia seeds takes more time to travel through the intestinal tract, which helps add bulk to the stool and provides a slower rate of glucose absorption. MayoClinic.com recommends men 50 and younger to consume 38 g of fiber a day; women, 25 g. So, as you can see, chia can be a wonderful addition to your diet just for fiber content alone.
The sweetness of the strawberries in this chia pudding balances the tartness of the rhubarb. The healthy fats found in the coconut cream helps to mellow out the tartness just a tad as well as giving it a wonderful smooth and creamy mouth-feel.
This chia pudding is cooling, refreshing and filling, Enjoy!
- 4 cups marinated rhubarb
- 3 cups organic strawberries
- 14 oz thick coconut cream or canned
- 2 cups almond milk
- 1/2 cup chia seeds
- 1 tsp liquid stevia
- For the rhubarb you can follow the link above to see how I made that. This process will help take the tart “bite” away, making it sweet and soft.
- In the blender combine the rhubarb, strawberries, coconut cream, almond milk, chia seeds, and stevia. Blend until combined.
- Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up. Mix one last time before dishing up just in case any of the ingredients started to settle.
- Pour into jars and place in the fridge to firm up or eat right away.
- This chia pudding should keep for 3-4 days in the fridge.