Pumpkin & Spice White Chia Pudding

Chia is very nutritious and as delicious as you want it to be!  Because these tiny seeds have hardly any taste on their own, they are fabulous to add to your salads, smoothies, porridges or to make delicious puddings, like this one!  In the spirit of autumn and what is abundant locally right now I created a pumpkin pudding, but you can really add whatever you want which is what makes chia so great.

Not only is it so versatile, chia can be very beneficial for colon health and function - meaning, great poops to follow!  Chia (and flax) are quite mucilaginous - they become slimy when soaked in liquid.  This slimy factor does a great job at coating the digestive tract, aiding in healing and repair.  Chia is also a great source of anti-inflammatory Omega 3 fatty acids and a great fibre agent keeping things moving through the system.  With a significant fat and protein content, chia pudding and cereals are a great way to start your day, giving you energy to keep you full and maintain balanced blood sugar.

Enjoy this nutritious and delicious treat for a snack, dessert or for breakfast!

Pumpkin & Spice White Chia Pudding


2 1/4 cups almond milk (or non-dairy milk of choice)
2/3 cup white chia seeds (can use black chia as well – the darker the more nutritious)
1 cup pumpkin (canned or fresh – see cooking instructions below)
6 dates (pitted and soaked)
1 tsp vanilla or 1 vanilla bean
1.5 tsp true cinnamon
Pinch of nutmeg (or freshly grated nutmeg - this is pure heaven!)
Pinch of sea salt
Pumpkin seeds for garnish
(add hemp seeds for extra protein)

In a blender, blend together almond milk, pumpkin, dates, vanilla, salt and spices.  Blend until smooth.  (This recipe isn’t terribly sweet.  If you like your pudding sweeter add 1-2 dates or honey or maple syrup to taste).
Pour mixture over chia seeds and stir with a whisk.  Let sit for 10 minutes and then stir again making sure there are no lumps.  Can let sit overnight or be enjoyed right away.
Before serving, sprinkle with pumpkin seeds (and optional hemp seeds).  Enjoy!

Serves 4

* to use fresh pumpkin for this recipe cut a pumpkin in half and scoop out seeds.  Place in baking dish face down with 1/4″  of water.  Bake at 400F for 45 min to an hour.  Let cool, cut and puree with remaining ingredients.