I like to make it with Nut Mylk. It is high in protein, and a great choice for a healthy breakfast or super popular dessert. I am personally not doing so much fruit or any types of sugars, raw or otherwise right now, because I’ve determined this is what is best for my body. However, you can use any type of sweetener you want, and you can add fruit as well. In terms of the “highest order digestion,” if you are going for that, you would eat any fruits on an empty stomach, and have the Chia Pudding without fruit.
Laura Fox’s Famous Low-Glycemic Chia Pudding
Inspired by Sylvia Clute
1 cup organic chia seeds
2 squirts flavored organic stevia (caramel is great!)(or other 2-3 tbs. other sweetener of your choice)
4-5 cups organic nut mylk of your choice, freshly made raw or packaged (if avoiding sugar be sure to get the unsweetened version)
pinch of sea salt
vanilla (either in stevia or nutmilk as flavoring, or by itself)
1/4 tsp or more cinammon
TO ENJOY MORE QUICKLY
reduce to 2-3 cups nut Mylk and allow pudding to set for 20-40 minutes
Stir really well at the beginning to avoid clumps.
Once it’s set up, stir again and add more liquid if necessary.
You can add chopped fruit as you wish. I usually chop the fruit, then
add lemon juice to keep the fruit fresh and not browning.
Sometimes I skip the fruit lately as I’m doing no sugar, and I add nut =
butter and/or hemp protein powder for fun. 🙂