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THE ORIGINAL VANILLA COCONUT CHIA PUDDING

THIS IS my favorite dessert of all time. It takes only 10 minutes to make in the blender, but please note, you will have to let in sit overnight in the fridge. I always joke that we’d better make extra because it won’t last. Chia was used for energy and strength by Mayan and Aztec civilizations, as it’s 50 percent omega-3s—one of the richest sources of these fatty acids and protein. It’s also high in fiber, which helps reduce inflammation in the gut and lowers cholesterol. It’s also great for anybody who has constipation issues. A mere 2 tablespoons of chia seeds gives you 18 percent of your daily calcium, 35 percent phosphorous, 24 percent magnesium, and 50 percent manganese. For all these reasons, it’s simply one of the best foods for neutralizing acid and balancing pH.

INGREDIENTS
[Serves 2]

2 cups coconut water or filtered water (I prefer coconut water, it’s sweeter)
1/2 cup raw cashews
2 tablespoons coconut oil
3 dates, pitted
1∕8 teaspoon salt (Celtic Grey, Himalayan, or Redmond Real Salt)
1 tablespoon unsweetened coconut flakes
2 teaspoons vanilla (I use Medicine Flower Vanilla, 15 drops)
1 teaspoon cinnamon
6 tablespoon chia seeds
Pomegranate seeds and/ or cinnamon for garnish (optional)

DIRECTIONS

Blend all the ingredients except the chia and pomegranate seeds in a blender until thoroughly mixed, for 40 to 60 seconds.

Then, on the lowest variable speed, add the chia and blend for one minute to mix the chia in. If your blender does not have a low speed option, mix in the chia seeds with a spoon.

Place in an airtight container, and refrigerate for at least five hours before serving.

Garnish with pomegranate seeds or cinnamon powder.

Variation: for chocolate chia pudding, just add 1/4 cup raw cacao before first blend and, optionally, 5 drops of light chocolate essential oil flavor (I like Medicine Flower).

 


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