Have I mentioned how much I love chia pudding? It’s an amazing food miracle: no cooking, just a little blending, some chia seeds and you have a thick, delicious pudding. Yesterday I made a batch of mixed berry chia pudding and it came out even better than I expected. Plus, it’s purple! Along with the berrylicious pudding, I also included some blanched green beans (I did this for dinner and set aside a handful of beans for today’s lunches) and tomatoes sprinkled with chile limón seasoning. By the way, chile limón is crazy good—on cucumbers, on corn, on mango, on watermelon. Chile limón will boost the deliciousness of your pico de gallo into the stratosphere. No lie.
And, here’s the super easy recipe for berrylicious chia puddding:
Mixed Berry Chia Pudding
- 1 cup almond milk
- 1 cup mixed berries (I used raspberries, blueberries and strawberries—frozen berries work just fine)
- 1 very ripe banana
- 3 dates
- 1/4 cup chia seeds
In a blender, puree all ingredients, except the chia seeds, until very smooth. Stir in the chia seeds and chill for several hours or overnight in the fridge. The chia seeds will plump up as they absorb liquid and the pudding will thicken up nicely after a few hours. If you’re feeling fancy, serve the chia pudding in a little china tea cup.