Laura Sommers - Chia Seed Cookbook: Healthy Chia Seed Recipes

2 cups milk

2/3 cup chia seeds

1 tbsp. white sugar

1/2 tsp. vanilla extract

2 tbsps. unsweetened coconut flakes

2 tbsps. raisins

1. Combine milk, chia seeds, sugar, and vanilla extract in a bowl; let sit about 10 minutes.
2. Stir the mixture, cover the bowl with plastic wrap, and refrigerate 8 hours to overnight.
3. Top the pudding with coconut and raisins to serve.

1 cup unsweetened soy milk

1 cup Greek yogurt

2 tbsps. hulled hemp seeds

2 tbsps. ground flax seeds

1 tbsp. honey, or more to taste

1 tsp. ground cinnamon

1 tsp. vanilla extract

2/3 cup chia seeds

1. Whisk soy milk and Greek yogurt together in a large sealable container.
2. Stir hemp seeds, flax seeds, honey, cinnamon, and vanilla extract into yogurt mixture.
3. Stir chia seeds into yogurt mixture until seeds are evenly distributed.
4. Cover the container and refrigerate for 15 minutes.
5. Stir mixture until chia seeds are evenly distributed again. Refrigerate until chilled and set, at least 1 hour.

2 cups milk

2/3 cup chia seeds

1 tbsp. vanilla extract

1 tbsp. white sugar

1. Combine milk, chia seeds, vanilla extract, and sugar in a bowl. Let sit at room temperature for 10 minutes.
2. Cover and refrigerate at least 8 hours or overnight.

2 tbsps. cocoa powder

2 tbsps. brown sugar

1 tsp. hazelnut flavor instant coffee powder

1/4 cup chia seeds

1 cup milk

2 tsps. honey, or to taste

1. Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture.
2. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again.
3. Repeat resting and stirring a few times over the course of 20 minutes.
4. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.

2 cups almond milk

1 (16 oz.) package fresh strawberries, hulled

1/2 cup chia seeds

1/4 cup honey

1 tsp. vanilla extract

1. Puree almond milk and strawberries in a blender until smooth; pour into a bowl.
2. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
3. Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

1/2 cup chia seeds

2 cups coconut milk

6 tbsps. unsweetened coconut milk

1 tbsp. agave nectar

1/2 tsp. vanilla extract

1/4 tsp. ground cinnamon

1 pinch salt

1/2 cup diced fresh strawberries

1. Place chia seeds in a bowl.
2. Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.
3. Stir pudding and top with strawberries.

1 cup milk

1 tbsp. raw sugar

1 tsp. ground nutmeg

1 tsp. ground cardamom

1 tsp. ground cloves

1/2 cup chia seeds

1. Mix milk, sugar, nutmeg, cardamom, and cloves together in a small bowl.
2. Stir in chia seeds until well combined. Refrigerate, stirring occasionally, until mixture thickens and sets to desired consistency, 3 to 4 hours.

1 cup coconut milk

1 cup unsweetened rice milk

6 tbsps. chia seeds

2 tbsps. maple syrup

2 cups fresh raspberries

2 tbsps. chia seeds

3/4 tsp. vanilla extract

1. Combine coconut milk, rice milk, 6 tbsps. chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth.
2. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.
3. Mash raspberries in a bowl.
4. Stir in 2 tbsps. chia seeds and vanilla extract.
5. Cover with plastic wrap and chill until gelled, 8 hours to overnight.
6. Spoon some of the raspberry mixture into the bottom of each serving glass.
7. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.

1 cup plain Greek yogurt

1/4 cup raw honey

4 tsps. matcha tea powder

1 tsp. vanilla extract

1 cup unsweetened coconut milk

1/4 cup chia seeds

2 cups mango chunks

1. Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl.
2. Stir in coconut milk gently; whisk in chia seeds.
3. Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.
4. Place mango chunks in a blender; puree until smooth.
5. Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.

2 cups almond milk

6 tbsps. chia seeds

1/3 cup fresh blueberries

1 tbsp. maple syrup

1/2 tsp. vanilla extract

1 pinch ground cinnamon

1. Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth.
2. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

1 1/2 cups vanilla-flavored flax milk

1 large banana, cut in chunks

7 tbsps. chia seeds

3 tbsps. honey

1 tsp. vanilla extract

1/8 tsp. sea salt

1. Put milk, banana, chia seeds, honey, vanilla extract, and sea salt in respective order in the blender; blend until smooth.
2. Pour mixture into a bowl and refrigerate until thickened, at least 2 hours. Spoon mixture into small bowls to serve.