Foodie Swellness: Chia pudding

Chia pudding — aka my usual breakfast this summer. I like it because it’s fast to make, I usually have all of the ingredients on hand, it’s a nice change from my other usual breakfast (Greek yogurt), and, of course, because it’s tasty. And there are loads of reasons to eat chia — it’s high in fibre, contains omega-3 ALA, calcium, iron and more.

This is all that you need:

Three tablespoons or so of chia seed, a can of light coconut milk, about a tablespoon of honey and fresh fruit. Makes about five servings.

Throw it all (except for the fruit) into a mason jar, give it a stir and a shake; I leave the mason jar in the fridge overnight, and by morning the chia seeds have become gel-like. Spoon some into a bowl, toss some strawberries and peaches on top (I also like to use mango) and that’s it. If it’s all a little too gooshy in texture for you, top it off with some nuts, too, for crunch.

Leave a Comment August 21, 2013

Why you should drink organic milk

A new study from Newcastle University published in the Journal of Dairy Science found that organic milk contains more essential fatty acids than conventional milk–seems like an easy switch to make to get more CLAs and omega-3s in your diet.

(now if only milk were still packaged as quaintly as in the photo above from artist Scott Moore–I think I’d be more inclined to drink more of it…)

4 Comments January 17, 2011