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Before adopting a paleo lifestyle, I knew chia only as the novelty Chia Pet—I never ate the seeds. Chia seeds, native to regions of Mexico and Guatemala, have been grown and eaten for thousands of years. They are a rich source of alpha-linolenic acid (ALA), high in fiber, and provide minerals such as manganese and calcium.
When I first began following a paleo approach, chia seeds were sometimes discouraged. Concerns focused on the gel-like coating chia forms when mixed with liquid and questions about digestibility. Some also pointed to potential antinutrients. At the same time, chia received widespread praise in the media as an ancient superfood, so the recommendations were mixed.
More recent research suggests a useful distinction: milled chia appears to be easier to digest than whole chia. A study of postmenopausal women found that consuming 25 g of milled chia per day for seven weeks significantly increased plasma ALA and EPA, though it did not affect DPA and DHA. This effect seems to be more pronounced with milled chia than with whole seeds.
Tastewise, chia seeds are mild and almost neutral, which makes them versatile in the kitchen. The simplest approach is to soak them overnight in a liquid of your choice. In the morning you can turn the mixture into a chia pudding or parfait by layering it with fruit purée, fresh fruit, nuts, and seeds. The neutral flavor makes it easy to adapt to sweet or savory preparations.
This recipe soaks the seeds overnight in a lightly sweetened almond-date milk so the seeds can swell and create a creamy pudding. The next morning you portion the pudding into bowls and finish with chopped nuts, dates, and seasonal fruit. Use whatever toppings you prefer; I chose elements that reflect the pudding’s almond and date base.
For presentation, a double-wall dessert bowl creates a striking effect, as if the pudding is suspended. It’s an elegant way to serve a simple dish.
Try this chia pudding and share your thoughts in the comments below!
Cheers,
Ronny
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INGREDIENTS (serves 3-4)
¾ cup chia seeds – milled or whole
10 medjool dates – pits removed, plus extra for topping
750 ml unsweetened, unflavored almond milk – preferably homemade
Nuts and seeds of choice (I used almonds and pecans)
Seasonal fruit of choice (I used raspberries)
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METHOD
- Blend the almond milk and dates until smooth (about 2–3 minutes, depending on your blender). If your blender begins to overheat, stop and let it cool before continuing.
- Pour the almond-date milk into a large jar or bowl and stir in ¾ cup of chia seeds. Mix thoroughly so the seeds are evenly suspended. Seal and refrigerate for at least 6 hours or overnight to thicken.
- The next morning, scoop the chia pudding into individual bowls and top with chopped dates, nuts, and fresh fruit. Serve chilled.
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