If you haven’t yet discovered the delicious, goopy, nutritious, oddly textural goodness of chia seed pudding, here’s your chance. A sunny, citrusy, and gingery chia seed pudding to get you through the last few grey days of winter and into the fresh, happy, long days of spring! Side note – if you haven’t had chia seeds and its namesake pudding, have you been buried under a rock?! Chia seed pudding is everywhere! Just in case this is your first time at the chia seed rodeo, however, let’s break it down.

Chia Chat.

Tiny little chia seeds come from the salba grain plant, which are native to South and Central America. They’ve long been grown, harvested, and renowned for their superior nutritious qualities, including their amino acid, fiber, and micronutrient content. In fact, “chia” is the ancient Mayan word for “strength,” of whom prized chia seeds for their ability to provide sustainable energy. Now, chia seeds have found their way into our modern diet and can be incorporated in everything from jams to smoothies, baked goods, salad dressings, savory sauces, drinks, and ground up as a quick and easy thickener.

Although I’m not a numbers girl, the impressive nutrient density of chia seeds should not fail to be mentioned. Just 1 ounce of chia seeds contains:

11 grams of soluble fiber
4 grams of protein – a complete form of plant protein, in fact!
9 grams of healthy fats, 5 of which are essential Omega-3’s
18% of the RDA of calcium – hello bone health + proper nerve transmission and muscle function
30% of the RDA of manganese
30% of the RDA of magnesium
27% of the RDA of phosphorus
Chia seeds are also packin’ zinc, antioxidants, Vitamin B3, B1, B2 and potassium. (1)

One of chia seed’s main magical abilities is their ability to absorb water, thanks to all that dietary fiber. Chia seeds are hydrophilic (water loving) and can soak up to 10-12 times their weight in any form of liquid, becoming gel-like and goopey (technical term) in the process. This means that individuals looking to increase their fiber intake should look no further than the humble little chia seed to get your fix. Fiber is also essential for slowing the absorption of food in the digestive system, which creates a feeling of satiety, happy gut health, stabilized blood sugar levels, and food for your gut flora.

In this recipe, chia seeds are transformed into a delicious pudding with the help of almond milk. Of course, feel free to swap almond with any plant based milk if you’d like. Maple syrup adds a touch of sweetness while fresh lemon zest and ginger help the whole pudding to pop. Our little chia seed pudding is then lovingly topped with a big burst of sunshine, via some delicious and seasonal citrus fruits – like blood oranges, grapefruit, and orange. These citrus stars pack in Vitamin C for immune system support as well as fiber, calcium, potassium, and folate. Of course, feel free to use any citrus blend you’d like – whatever you can find at your local grocery store!

Nutrient dense chia seeds + sweet and bright citrus + zippy ginger and lemon = One happy, healthy, delicious springtime chia seed pudding.

Blood Orange and Grapefruit Chia Seed Pudding

Serves 2-4

Chia Seed Pudding:
1 ½ cups unsweetened almond milk
1/3 cup chia seeds
¼ teaspoon freshly ground ginger
½ – 1 teaspoon lemon zest, to taste
1-2 Tablespoons maple syrup, to taste

Citrus Topping:
3 blood oranges, segmented
2 pink grapefruit, segmented
1 orange, segmented
1-2 tablespoons maple syrup, to taste (optional)
½ teaspoon fresh lemon zest
¼ teaspoon freshly ground ginger

Method:

Begin by making the chia seed pudding. In a bowl or large jar combine all ingredients and whisk well to combine. Allow to sit for 10 minutes before whisking again. Cover and refrigerate for 2 hours or more until set. Divide into jars or bowls before serving with citrus topping.

To make the citrus topping, peel and segment all fruits, reserving juice. Place in a bowl and top with maple syrup, lemon zest, and ground ginger. Stir to combine. Spoon a bit of juice and fruit onto chia seed pudding and enjoy!

Leftover pudding and citrus will keep refrigerated for 3-4 days.