Love or hate: where do you stand on chia smoothies? Since I’ve posted several chia recipes, you may have guessed that I love chia smoothies.When I’m looking for a more filling smoothie, I add chia seed gel to my smoothie glass. (Chia seed gel is made by soaking chia seeds in water until they absorb the liquid and form a gel.) I don’t blend the chia seeds with my smoothie because I like the texture of the chewy, gelled chia seeds. Plus, the teeny tiny chia seeds are fun to suck up with a straw.
Mixed Berry Chia Smoothie Recipe
1/2 cup cold water
1 tablespoon chia seeds
1 cup unsweetened almond milk or cashew milk (I use homemade nut milk)
1/4 cup canned, full-fat coconut milk
1 cup frozen mixed berries
Natural sweetener, if desired
To make chia gel, combine cold water and chia seeds in a small bowl. Let stand at room temperature for about 10 minutes, stirring occasionally, until chia seeds soak up the water and form a gel.
For smoothie, add almond milk, coconut milk and berries to blender container. Cover and blend until smooth. Taste and sweeten as desired.
Divide chia seed gel between 2 glasses. Pour smoothie over chia seed gel. Serve with a straw to stir the smoothie and suck up the chewy chia seeds.
Makes 2 servings
More chia recipes:
Blood Orange Chia Drink
Pumpkin Chia Pudding
Vanilla Chia Pudding from Eating Clean Recipes
Banana-Almond Chia Pudding Bowl from Bourbon and Honey
Chia pudding is one of my favorite breakfast recipes. It’s easy to put together and can be made a day or two ahead. Top with some fruit and you’ve got a satisfying grab-and-go breakfast.
If you’re not familiar with chia pudding, here’s a quick primer. Chia pudding is made by whisking chia seeds into a flavorful liquid. Given time and periodic whisking, the chia seeds soak up the liquid and form a gel. The result is a thick pudding with a chewy texture from the chia seeds. I find chia pudding to be more satiating than traditional pudding because of the texture the chia seeds provide. Plus, chia seed pudding is best when loaded with fresh toppings like fruit and nuts.
This chia pudding recipe is made with pumpkin, Greek yogurt, almond milk and spices. If you’re looking for a vegan pumpkin chia pudding or basic vanilla chia pudding check out my other chia seed pudding recipes.
Simple Pumpkin Chia Pudding Recipe
1/2 cup pure pumpkin puree (homemade or canned)
3/4 cup plain Greek yogurt (I prefer full-fat or 2%)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 cup chia seeds
Chopped fresh apple
Additional pumpkin pie spice
In a medium bowl whisk together pumpkin, yogurt, almond milk, maple syrup, vanilla and pumpkin pie spice. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)
Add desired toppings before serving. My favorite way to serve the pudding is topped with a chopped fresh apple and a sprinkling of pumpkin pie spice. Another option is topping with toasted coconut and pecans.
Makes 4 servings