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Wednesday, February 19, 2014

Chia Seed & Coconut Pudding with Raspberry Sauce


Chia seeds are so interesting.  It's hard to imagine that something so tiny has so much energy and goodness packed into it.  There's actually a long list of benefits to consuming chia seeds, including omega-3 fatty acids, manganese, and protein just to name a few.

I'm especially interested in the fact that chia seeds have been shown to improve blood pressure in diabetics, and that they are currently being studied as a natural treatment for diabetes.  Because of its nature of turning gelatinous when mixed with fluids, they have the ability to slow down digestion helping to prevent sugar spikes in your blood, and this in turn can help fight insulin resistance as well as help lower LDL and TGL cholesterols!  

Needless to say, I'm always looking for ways to incorporate these little seeds into our diet.  Sometimes I'll sprinkle it in our morning yogurt, or throw it into whatever I happen to be baking. I've also made the Mint Cocoa Bars with Chia seeds in the past.  This particular panna cotta like dish, is one I discovered over at Le Pain Quotidien.  It tasted so creamy and delicious I knew I had to try to recreate it.  It was a happy day when I discovered that the recipe is actually incredibly simple with really only 3 ingredients, and requires almost no sugar  :)  This makes for a perfect snack or dessert when you want a little something indulgent without it actually being too indulgent, or even for breakfast!









{Chia Seed & Coconut Pudding with Raspberry Sauce}

makes 4 servings

1 14oz can coconut milk (I used light)
5-6 tbsp chia seeds

for the sauce

1sm package of fresh raspberries (you can use frozen)
2tbsp of coconut sugar (or stevia, or maple syrup or any alternative sugar)
1/4cup water
pinch of salt

1. Mix the coconut milk and chia seeds in a bowl for a couple of minutes, and pour into individual ramekins or cups. Chill them in the fridge for a few hours.
2. In a small pot, cook together the the sauce ingredients until the sugar dissolves and raspberries have broken down. Pour into a bowl and let cool.
3.  When the pudding is ready, you can either pop them out of the ramekins onto a plate and pour the sauce over or simply pour the sauce into the cups and serve as is.

3 comments:

  1. Love these! Seems like a healthy treat! I've never heard of coconut sugar. Does it taste coconutty?

    ReplyDelete
  2. Coconut sugar is made from the sap of the coconut trees. Supposedly they are low glycemic and more nutritious than regular sugar, but there is no hard evidence of this yet. I just thought I'd use it to complement the coconut flavor :)

    ReplyDelete
  3. Good sharing, for healthy purpose, Chia seeds offer the highest volume of Omega-3, as well as addition fiber (soluble and insoluble) along with vitamins or perhaps minerals you don’t usually get whenever you take sea food oil. Chia seeds giving you long lasting energy during the day moving in deep, restful sleep during the night time. May read this article about Chia seeds at:
    http://kidbuxblog.com/chia-seeds-is-the-most-extremely-versatile-superfood-and-vegetarian-supply-of-omega-3/

    ReplyDelete

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