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Vanilla Chia Seed Pudding
For Gastroesophageal Reflux Disease Gerd
Alkaline
0 kcal
0 gfat
0 gcarbs
0 gprotein
Nutrition Notes
Alkaline *
This recipe is appropriate for an alkaline diet, as it uses mainly plant-based ingredients known for...
For Esophageal Reflux Gerd *
Most ingredients are GERD-friendly, but chocolate, citrus fruits, and possibly high-fat toppings lik...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- Mixed berries and lemon zest
- Blueberries (toasted almonds and maple syrup)
- 2 cups unsweetened almond milk (You can also use coconut, soy, or regular milk)
- Diced mango (toasted coconut, and dark chocolate shavings)
- Sliced Bananas with cinnamon
- Blood orange segments and pistachios
- *For a thicker pudding, replace 1 cup of almond milk with 1 cup non-fat Greek yogurt or non-dairy yogurt of your choice
- ¼ cup plus 3 tablespoons raw chia seeds
- 1¼ teaspoons pure vanilla extract
- Granola
- Pinch of kosher salt
- Dried Fruit
- 2 tablespoons good quality maple syrup
Preparation
- 1
Step 1
Place the chia seeds in a medium bowl. Add the yogurt, almond milk, vanilla, maple syrup and a pinch of kosher salt. Whisk to combine. - 2
Step 2
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. I recommend letting the pudding rest in the refrigerate overnight, but 4 hours will do if you’re feeling antsy. - 3
Step 3
Before serving, stir the pudding to make sure that there aren’t any clumps. Spoon pudding into bowls or glasses and garnish with toppings of your choice. Bon appetit!
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