Estimated reading time: 2 minutes
In order to stick to healthy eating habits, we believe there are two essentials: convenience and taste. And this quick chlorella chia seed pudding recipe offers just that.
With less than 5 minutes of prep time, this overnight chia seed pudding has a delicious creamy texture from coconut milk and soaked chia, with a hint of sweetness from pure maple syrup.
If you’re always on the go, you know how difficult it can be to get enough greens in your diet— the best type of foods for helping to reduce inflammation, boost immunity, keep your skin bright and clear, and promote healthy digestion. So, we’ve snuck spinach and the superfood chlorella into this chia pudding recipe to help you meet your daily requirements (don’t let the green color fool you, this recipe is deliciously creamy and sweet).
FUN FACT: this recipe is 100% vegan and naturally contains active B12 from chlorella— the form of B12 that’s best absorbed by the body, and is usually only found in animal products. Most plant foods, such as spirulina, contain inactive B12, and it is not as easily absorbed. Chlorella is one of the only known plant sources of active B12!
Since active B12 is mostly found in animal products, those who follow a vegan diet are at a greater risk for deficiency, which can result in low energy and digestive issues. By adding chlorella to your diet, you may be able to help keep your vitamin B12 levels in check.
A few more amazing benefits of this recipe:
The healthy fats from the chia seeds help stabilize blood sugar levels, and will keep you full until your next meal, while matcha offers a healthy dose of antioxidants and an energy buzz (without the crash). Not too shabby for taking under 5 minutes to make, are we right?
We’ve created the chia pudding base for you, but as far as toppings go, feel free to customize this recipe with anything you’d like. Blueberries, hemp hearts, granola, shredded coconut, pineapple, slivered almonds, or raw cacao nibs…the options and flavor combinations for this chlorella chia pudding are endless.
Yield: 2-4 servings
1 can full-fat coconut milk (~1 1/2 cups)
1/2 cup water
1.5 tsp Sun Chlorella Powder
1 tsp matcha
1 cup spinach
3 Tbsp pure maple syrup (or sweetener of your choice to taste)
6 Tbsp chia seeds
Desired toppings (we used blueberries, certified gluten-free granola, and hemp seed hearts)
1. In a high speed blender, blend the coconut milk, water, Sun Chlorella Powder, matcha, spinach, and maple syrup until combined.
2. Transfer the mixture to a medium sized bowl and stir in the chia seeds.
3. Refrigerate overnight.
4. Stir, add toppings and enjoy!
Author: Brandi Black, RHN