An amazing plant-based, vegan-friendly, soy-free, dairy-free, and gluten-free 3-Ingredient Chia Seed Pudding recipe that makes approximately 2 servings taking about 2 minutes to prepare, with an additional 2-24 hours for chill time.
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Pudding is a favorite for many people, but store-bought pudding is usually filled with garbage ingredients, allergens, and preservatives. For instance, pudding's main ingredient usually is milk. Approximately 30 million to 50 million Americans are lactose intolerant, including up to 75 percent of African Americans and American Indians and 90 percent of Asian Americans, myself included. That's not counting that traditional dairy is linked to an increased risk of broken bones, diabetes, ovarian cancer, antibiotic resistance, and is brimming with saturated fat, somatic cells (pus), and hormones. To learn more regarding The Truth About Cow's Milk, click here.
Plant-based milk is a great alternative, but it's important to understand that not all plant-based alternatives are created equally. For instance, although soybeans do have some health benefits, we must remember that most non-organic soy products are brimming with GMOs, causing less nutritional value and more toxic effects due to the chemicals involved in the genetic modification process. Soybeans contain compounds like phytate, which may interfere with the body’s ability to absorb vitamins and minerals crucial for vegan and plant-based dietary demands. These same anti-nutrient compounds may also cause digestive issues due to a reduction in the gut’s barrier functions resulting in inflammation that causes these digestive problems. To learn more regarding The Truth About Soy Products, click here.
Hence, I usually recommend using plant-based alternatives such as my Thick & Creamy Oat Milk.
I like to serve this chia seed pudding in either reused Oui Yogurt jars or wine glasses to make me feel as fancy as this recipe tastes. I like to make this recipe with a base of plant-based egg nog in place of milk and honey. I also enjoy topping it with cinnamon and nutmeg.
You may add fruits of your choice to top it off and make it your own. I like strawberries, blackberries, or blueberries, but your favorite fruit will make this recipe even more pleasing and flavorful to your tastebuds with additional health benefits.
Another excellent add-on, especially if you're a chocolate lover, is to add some of Earthley's Cocoa Calm, which is an antioxidant-rich organic cocoa powder with three key adaptogens (organic ashwagandha root, organic Rhodiola root, and organic eleuthero root). Earthley's non-alkalized, all-natural, organic cocoa blend has many medical benefits, such as being rich in polyphenols that provide several health benefits like reduced inflammation, better blood flow, lower blood pressure, and improved cholesterol and blood sugar levels while improving blood flow to the brain and overall brain function. Cocoa may reduce high blood pressure by enhancing nitric oxide levels and lowering your heart attack or stroke risk. Natural cocoa may improve mood and symptoms of depression by various means, and its flavanols may improve symptoms of type 2 diabetes while also potentially aiding in weight control and may have cancer-protective properties. Cocoa's theobromine and theophylline contents may help people with asthma, while its antibacterial and immune-stimulating properties may benefit your teeth and skin.
So without further ado, I introduce to you my simple three-ingredient masterpiece. Since I am allergic to soy and have adopted a plant-based lifestyle (no meat or dairy), this recipe is easily vegan-friendly (just substitute honey for agave or maple syrup). This recipe is naturally plant-based, soy-free, dairy-free, and gluten-free.