Chia pudding is suitable for breakfast or dessert. Combined with blueberries, this chia pudding is also a valuable meal from a health point of view.

Chia seeds contain:

• Valuable omega-3 fatty acids in an optimal fatty acid ratio
• High proportion of dietary fiber
• Many vitamins, minerals, high-quality proteins and more calcium than milk

Due to the high fiber content and their swelling capacity, they’re digested easily and make you feel full for a long time. That’s why they’re also very popular with athletes.

A highlight is the combination with blueberries!

The blue pigment of blueberries:

• Has a very strong antioxidant effect
• Protects against cancer
• Has a healthy effect on the heart, blood vessels and brain activity

Blueberries shouldn’t be confused with cultivated blueberries. With cultivated blueberries, the flesh is whitish. True blueberries are dark blue through and through, causing a strong blue coloration of the lips when eaten. The coloring is due to the pigment called anthocyanins.

Blueberries grow mainly in forests and are very laborious to harvest. Outside the harvest season you can use frozen blueberries.

BLUEBERRY CHIA PUDDING

INGREDIENTS

• ½ cup chia seeds
• 3 cups nut milk
• 1 pinch vanilla

The ideal proportion of chia seeds and liquid is 1:6

• 2 cups frozen blueberries
• 3-4 Medjool dates

PREPARATION

1. Stir chia seeds into the nut milk for 1-2 minutes to avoid lumps. Let soak for at least 30 minutes. It’s best to prepare chia pudding in the evening, so it can soak all night and be served smooth for breakfast.
2. In the evening, take the frozen berries out of the freezer, pit the dates and soak them in a little water.
3. In the morning, blend the berries with the dates briefly.
4. Divide jam into 4 bowls and place the chia pudding on top.
5. Garnish as desired.

For a quick preparation of an almond milk: blend 2 tablespoons of almond butter with 2 cups water and some vanilla for 30 seconds – ready!

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