14 Mar PB&J Chia Pudding
I love taking yummy, child-hood memory foods and creating healthier versions.
Eating things that make us happy are literally better for us than eating things we don’t like just because they are “good” for us. That’s a whole other blog for later, but for now let’s just simplify by saying that it’s important to put things in our body that are a) good for us and b) taste good and give us pleasure.
Well this modified recipe from @minimalistbaker does the trick! Who doesn’t like PB&J?!
wild blueberries– powerful antioxidant, great for the brain and heart, high in B6
chia-good for body and brain, loaded with nutrients and antioxidants, also most of carbs are fiber
coconut milk-builds up body’s immune system, lowers cholesterol, contains copper, magnesium and postassium-all minerals we need to replenish, especially if you are going through some sort of detox program
- 1 cup (140 g) wild blueberries (frozen or fresh)
- 1 Tbsp (15 ml) orange juice (not necessary, use organic if at all)
- 1 Tbsp (12 g) chia seeds
- 1 cup (240 ml) unsweetened plain coconut milk (look for one w/o carrageenan)
- 1/2 cup (120 ml) full fat, canned coconut milk
- optional: 1 tsp vanilla
- 3 Tbsp (48 g) natural, non-sugared salted peanut butter (creamy or crunchy), plus more for serving
- 1/3 cup (63 g) chia seeds
- optional: Fresh blueberries for topping
- I put coconut flakes and almost slivers on top, toasted for a nice crunch!
- To a small skillet or saucepan, add the blueberries (and orange juice, if using). Warm over medium-high heat until bubbling. Then lower heat to medium and cook for 2 minutes – stirring occasionally. Remove from heat and add chia seeds. Stir to combine.
- Divide the compote between three small serving dishes and set in the refrigerator to chill.
- In the meantime, add the coconut milks to a blender, along with vanilla (optional) and peanut butter. Blend on high to fully combine. Taste and adjust flavors as needed.
- Add chia seeds and pulse a few times to incorporate, being careful not to blend as you want the chia seeds left whole.
- Transfer to a liquid measuring cup or jar (or just set your whole blender in the fridge), and set in the fridge to begin chilling.
- Wait 10 minutes for the chia compote to cool. Then remove the chia pudding and compote from the refrigerator. Give the chia pudding a stir to redistribute the chia seeds, then divide between the three serving dishes right on top of the compote.
- Cover well and set in the refrigerator to chill for at least 1-2 hours (preferably overnight), or until chilled through and pudding-like in consistency.
- To serve, top with extra peanut butter and fresh blueberries (optional). Will keep covered in the refrigerator for 3-4 days.
- Toast and add the coconut flakes and almond slivers only when you are ready to serve, so they won’t moisten.
I took out what I thought was unnecessary sugar and added good fats and crunch…and used organic, wild blueberries for detoxification benefits. We are all exposed to harmful chemicals, EMFs, and pollutants in the air and our environment that affect our bodies and brains… we can mildly counteract these things in a very delicious way! Wild, organic blueberries draw heavy metals out of brain tissue, healing and repairing any gaps created by oxidation when the heavy metals are removed. It is important to use wild blueberries, as they possess unique phytonutrients with special detoxifying capabilities. (Anthony William)
Let me know what you think! I am always interested in what you want to hear about, so please sign up for my emails on the front page of the the landing page…(website is under construction)…and let me know what recipes you would like to see or what you would like to know more about!