Dessert in the summertime usually means sliced watermelon or a bowl of strawberries, but this Blueberry Pomegranate Chia Pudding recipe from contributor Teri Cochrane also makes a great summer dessert. The blueberries and pomegranate seeds add the perfect color for a 4th of July party! Not only is this dessert festive and delicious, it is also packed with tons of nutritional benefits.
Chia seeds contain high concentrations of fiber, protein and healthy omegas, as well as the minerals calcium, phosphorus and manganese. Studies have shown chia seeds as an effective means to boost plasma ALA and EPA omega-3 levels. Omega-3s have been shown to reduce inflammation and lower the risk of certain chronic diseases, such as heart disease, cancer and arthritis. Further, omega-3s are excellent for brain and skin health, easing symptoms of depression and aiding with weight loss.
Pomegranates offer high levels of naturally occurring antioxidants: polyphenols, tannins and anthocyanins. Blueberries are loaded with minerals, vitamins, antioxidants and fiber.
Blueberry Pomegranate Chia Pudding
• 2 cans organic lite coconut milk
• 6 TBSP chia seeds
• 1 tsp vanilla extract
• ⅓ cup honey
• Fresh blueberries
• Fresh pomegranate seeds
In a serving bowl, mix together the coconut milk, chia seeds, honey and vanilla extract and let it stand at room temperature for 10 minutes. Stir again, cover, and place in the fridge for at least 3 hours, or overnight. Before serving, garnish with blueberries and pomegranate seeds, and serve.
Photo from here, with thanks.