Vanilla Chia Seed Pudding

This pudding has become our new favorite dessert! It is sooo easy to make–4 ingredients and 5 minutes of prep time–and the payoff is huge, both taste-wise and nutritionally. I found this recipe on Weelicious, and we make a vegan version as follows:

VANILLA CHIA SEED PUDDING

Ingredients:

2 cups vegan milk (soy, almond, coconut, etc.)
1/4 cup maple syrup or agave nectar (I prefer the richer flavor of the maple syrup)
2 tsp vanilla extract
1/2 cup chia seeds

Instructions:

Combine all ingredients in a medium-sized bowl (or you can just stir them together in a large measuring cup as pictured below). Then pour equal parts into 4 small glass dishes, secure the lids, and pop into the fridge for a few hours. I usually make this in the morning during breakfast prep, and by dinner time it is perfectly creamy and delicious! Once it has sat for a few hours, it will have the consistency of tapioca pudding. Yum!

Zander loooooves this pudding, and I feel great about feeding it to him, because (as I mentioned in an earlier post) according to the back of the chia seed package, these little nutritional powerhouses contain:

– all essential amino acids,
– 16% complete vegetable protein,
– 100% or more Omega 3s than salmon,
– 6 times more calcium, 11 times more phosphorus, and 4 times more potassium than milk,
– double the amount of free-radical fighting antioxidants found in blueberries, and
– 6 times more iron than spinach.

Tonight will be our third time this week to enjoy this yummy treat!

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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