Chia Seed Power Pudding

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Chia is a true power food and makes for an amazing base to a sweet and more than easy to prepare raw vegan pudding. Gena Hemshaw of Choosing raw shares with us her technique for making a delicious vanilla flavored chia pudding rich in all 21 known amino acid, essential omega 3 fatty acids, iron, calcium and gentle soluble fiber. This pudding has a very “hempy” flavor, so it you prefer you can replace some of the hemp seeds with truly raw cashews to create a milder flavor. This is THE recipe to prepare when you need a no fuss breakfast.

 

Ingredients

 

4 tbsp chia seeds

1/2 cup shelled hemp seeds

1 cup water

1 tsp vanilla

4 pitted dates

Dash of salt

 

 

Instructions

 

1) Empty chia seeds into a bowl, or the container you’ll be storing them in:

2) Blend the hemp seeds, water, vanilla, dates, and salt in a high speed blender till very smooth and creamy. Pour over the chia seeds. At first, they’ll simply swim around in the liquid, and they won’t look much like pudding:

3) Every minute, stir the pudding. The chia seeds will begin to plump up:

4) After 10-15 soaking minutes, the pudding is ready to eat!

 

 

Notes

 

It’ll also keep nicely in the fridge for a few days. I find that the seeds continue to absorb a lot of liquid, so if it has been in the fridge for a day and it’s a bit stiff, just add a bit of water or almond milk.

 

Gena HemshawAbout Gena Hemshaw

I’m a Manhattanite living in the D.C. area who is passionate about vegan and raw food. I’m also a clinical nutritionist and a premed student at Georgetown University, hoping to enter med school in 2013. You can read more about my services here. If you’re interested in a consultation, email me at gena@choosingraw.com. My way of eating is simple: I’m a vegan, and I eat a lot of raw foods. Beyond that, I avoid processed food as much as possible. I eat lots of raw and cooked veggies, sea veggies, nuts, seeds, whole grains, legumes, organic, non-GMO soy, and root vegetables. I’m not 100% raw and don’t aspire to be: my goal is to get a wide array of nutrients from as many delicious, plant-based sources as I can. Exclusively raw diets work for some people, but many others find them either nutritionally or psychologically limiting. I do, however, believe that most people can experience tremendous health benefits from adding raw food to their diets. The title of my blog, then, evokes a lifestyle that encourages us to eat “close to nature,” and and encourages to make choices every day that emphasize raw food. The goal of this blog is not to force a vegan lifestyle on anyone. My goal is encourage you all to explore the many health benefits, spiritual benefits, and the delicious cuisine that veganism has to offer. With any luck, you’ll be inspired to think harder about the food on your plate, to feel more compassion and respect for the animals we share this planet with, and to get cooking! I grew up in a Greek family where lamb and cheese were the order of the day, but I can’t remember a time when the mainstream diet—especially meat—felt right to me. I believe that many girls who become susceptible to eating disorders feel disconnected from the prescribed way of eating in their lives; this was definitely true of me. And needless to say, when I tried to eat more healthily, but without an informed perspective, I quickly became obsessive and restrictive. This is when I was about twelve. For six years to come, I would struggle with restrictive eating and body dysmorphia. I managed to recover in my late teens (I’m 29 now), but I was left with IBS (irritable bowel syndrome) and a very sensitive digestive system. After my recovery, I started to take a plant-based diet more seriously. I, like many other women, found that eating plant-based food contributed immensely to my healing process. For the first time, I ate, cooked, and studied nutrition with a sense of enthusiasm and confidence. Exploring a cruelty free, eco-friendly, and body-friendly way of life made me proud to say, for the first time in a while, “I’m hungry.” I became 100% vegan about six years ago (I was eating mostly vegan before that), and it was the best decision I’ve ever made. A year later, I began researching raw foods. I was dubious about many (OK, most) of the claims, but I figured it was worth a shot, if only because I thought it might help me fine tune my digestive health. Within two weeks of eating more raw foods, I had more energy, more even-keeled moods, and better digestion. It was an adjustment to eat less cooked food than I had before, but not a hard one: in fact, I was so focused on the new foods I was enjoying that my fondness for hot food at every meal diminished. Fast. Since I started eating more raw foods, I’ve seen my IBS all but disappear. More importantly, I’ve learned to think differently and more creatively about food preparation, and I’ve fallen in love with the fresh flavors and textures of raw cuisine. People who become entranced with raw foods are often prone to extremism. It’s perfectly normal to be zealous about raw when you start out; certainly, I had a raw honeymoon phase, too! But I remain firm in my belief that raw foods should be a part of a healthy vegan diet, and not all of it: obsessing about whether or not you’re eating 100% raw is unhealthy and counterproductive. The point of this lifestyle should be joy, and freedom: if you’re miserably trying to be perfect, you’re missing the point. No matter who you are or what you eat, I think you can feel better by adding more raw food to your diet; at the least, I bet you’ll have quite a bit of fun. I hope I can inspire you along the way!

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