Kefir is a cultured milk product, rich in probiotics. It is a great yogurt substitute for the lactose intolerant. It tastes slightly tart and looks a lot like drinkable yogurt. You can make it at home or buy it in various flavors. I especially love the raspberry, which is what I’m using as the base for this pudding. SIMPLE, HEALTHY, and DELICIOUS! It’s my kind of recipe! 🙂 It’s great as a breakfast or mid-morning/day snack.
These tiny mottled seeds are so much fun! And anytime I say or hear the word “chia,” I’m automatically picturing a terra cotta critter with green “chia fur.” Chia seeds are from the Saliva Hispanica plants that have been cultivated since the Mayan and Aztec days. These tiny seeds pack a giant punch of protein, fiber, and omega-3 fatty acids!
Flax seeds are another great source of fiber and omega-3 fatty acids. However, unlike chia seeds, which can be eaten whole, flax seeds need to be ground in order for our bodies to digest and reap the health benefits. Left whole, they simply pass through. Both chia and flax seeds form a mucilaginous layer and expand when they are soaked in liquid. These seeds do go bad quickly, so it’s recommended you purchase these in small batches and refrigerate or freeze the remainder in airtight containers.
- 1-1/2 cups kefir ~ flavor of choice
- 1 tablespoon ground flax seeds
- 1 tablespoon chia seeds
- 1/4 cup fresh organic blueberries
- 1/2 cup fresh organic strawberries ~ cut into small pieces
- 1-2 teaspoon organic agave nectar, to taste ~ optional
- Pour the kefir into a mason jar or container with a seal. Gently stir in the seeds.
- Cover the mix and allow it to set for about 1 hour or overnight.
- When ready to eat, add your fruit (fresh or dried) or oatmeal of choice. VOILA!