Alexa: Today was a busy one for us! We rearranged our entire apartment, which was quite a project that took all day and will bleed into tomorrow. Truthfully though, even though it takes a lot of energy, it seems to give us a lot back. This is one of many things Ryan and I have in common: we love to change up our space frequently. It feels so good to update our environment as we grow and adapt and get clearer on our needs. It feels like you get a change of perspective, and get to have a new home in a way!
So today, since we put so much into the switch, we knew that we had to prepare an especially easy recipe to share, that wouldn’t take much effort to put together. This is a slightly different take on a new classic, chia pudding. Nothing too exotic, unless you haven’t had chia before (in that case you’re in for an even more special treat), but we grind the seeds before soaking instead of soaking them whole.
Ryan: This recipe was gathered from my wise if youthful friend, Ali Washington. She and I met during our forays into raw food community and times at the Woodstock Fruit Festival. We actually haven’t had a ton of time hanging in person, and have built most of our friendship through incredibly vast and deep remote conversations, for years now. We’ve even made a YouTube video or two together for Ali’s channel, Perception Trainers, as well as my own.
I know that this recipe has been a staple for Ali for ages, and added with her experience and passion in the kitchen, I knew it had to be good. Lex and I made it tonight, and yes I was right… it’s delicious.
Ali recommended we make it with spirulina, but since we just offered the Teal Smoothie a couple days ago, I wanted to present a variation. Two actually, as I got the idea to present a duo – vanilla and chocolate, of course.
There’s so many ways to spin this recipe, and it’d be really awesome integrated into a parfait. Anyway, more suggestions below. Let’s get into it…
This didn’t last long.
Chia Pudding – Two Ways
Ingredients
• 4 tbsp ground Chia Seeds
• 3 tsp Cacao or Carob powder (omit for Vanilla flavor)
• 1 tsp Cinnamon
• 1-2 tbsp Liquid Sweetener of your choice
• 1 tsp Vanilla Extract (you’ll want this in both the plain vanilla and chocolate recipes)
• 2 cups Nut Milk of your choice (can use water too)
Method
Combine all dry ingredients: ground chia seed, cacao if using, cinnamon and whisk well
Add liquids: sweetener, vanilla, nut milk
Whisk well
Place in the refrigerator for 30-60 minutes before eating. It will firm up and become thicker.
Stir before serving and enjoy!
Notes
From Ali:
“You can modify it so much - say spirulina as an optional add in, then chili flakes to make it mexican chocolate, add ginger, cardamom and clove for chai, you can add berries, or banana, and even a pinch of really good salt!”
Healthy treats are the best.
Recipe Stats
Prep Time: 8 minutes
Chill Time: 30-60 minutes before eating
Cookware Used: 1 bowl, 1 whisk, measuring cups and spoons, 1 spoon
Make both flavors like we did!
Results
I love how simple and easy this recipe is. It’s such a great dessert, and almost doubles as a palate cleanser. Compared with traditional heavy desserts that just pound you into submission, this is light and refreshing, yet sweet, creamy, and delicious. We enjoyed both flavors a lot. No surprise – chocolate FTW.
Final Spiel
You know…. if you make this, you can tag us @spacenlight on Instagram, hashtag #31NYR, send us a DM showing us your creation, or comment below! We’re on Facebook as well @spacenlight.
