Chia Pudding

Love Life and Lollipops- Chia Pudding with Granola and Gogi Berries

As of recently I've been exploring more and more raw and superfoods.  I promise, I'm not going raw (I could never give up a steamy bowl of brown rice or any of my soupy stews...  That said, I've been incorporating more raw and superfood foods into my diet and have been feeling more energized and light (despite the MAJOR lack of sleep due to little miss baby Bar).

One of my new fridge staples (along with fresh almond mylk and sprouted cashew butter among others) is chia pudding.  It's so soooo easy to make, totally versatile, an immediate burst of energy (perfect for before or after a workout), and super tasty.

In the morning I sprinkle some granola and gogi berries on top and for dessert I mix in a  bit of raw cacao  and banana for a banana chocolate pudding treat.

On top of all that yumminess and versatility, it is packed with fiber, has more omega 3 fatty acids than flax seeds, is packed with anti-oxidants, and is chock full of calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin and zinc (see Dr. Weil for more info).

So with no further adieu, here's how I make it:


  • 3 tblsp chia seeds
  • 2 cups fresh nut mylk (you can of course use boxed or coconut or rice or soy as well)
  1. Mix ingredients and let sit.
  2. Stir every 5-10 minutes for 20 minutes to avoid clumping.
  3. Optionally add: vanilla extract, vanilla seeds, date paste, agave, honey, maple syrup, dried fruit, raw cacao powder, raw pomegranate powder...basically anything that floats your boat;)
  4. (Depending on how loose or firm you like your pudding you can add more mylk or seeds.  Play around with it.  You can add either at any point in time, just give the seeds enough time to gel.)