Every day we have a new #PUMPKIN recipe to share with you! To start the week off strong, we prepped a Pumpkin Chia Seed Pudding, aka the perfect pick-me-up snack whether it’s in the morning or after a workout. The chia seeds are soaked in our probiotic vanilla kefir giving it a taste and texture similar to tapioca. The fixings are what make this snack stand out. We topped our chia seed pudding with pumpkin caramel, spiced apples, and crunchy pecans. Chia seeds are a healthy superfood with omega-3 fatty acids, protein, and prebiotic fiber to feed the 12 live and active probiotic cultures in our vanilla kefir. This highly nutritious snack helps you to feel full and satisfied for longer.
Pumpkin Nutritional Benefits
- Rich in fiber, which will help you feel fuller for longer! One cup of canned pumpkin contains seven grams of fiber.
- Low in calories – fewer than 30 calories per serving.
- Full of vitamin A, which is critical for healthy vision and a strong immune system. One cup of raw pumpkin delivers nearly double your daily vitamin A needs.
- One cup contains 2.5mg of lutein and zeaxanthin. These antioxidants have been shown to reduce the risk of chronic eye diseases.
- May protect Type-1 diabetics by helping to lower high-blood sugar. A recent Chinese study found that extract of the Asian pumpkin helped protect the pancreatic cells of type-1 diabetics from further damage.
- A good source of vitamin C for immunity.
- The seeds are rich in cancer-fighting antioxidants, minerals zinc, magnesium, copper, and phosphorus. Simply rinse them off after carving, pat dry, toss with olive oil and salt, and roast at 350°F for 20 minutes.
Ingredients
- 4 tbsp chia seeds
- 1 cup Vanilla Whole Milk Kefir
- 1 red apples peeled, core removed, cut into slices
- 1 tsp coconut sugar (cane sugar)
- 3 tbsp water
- 2 tbsp coconut oil melted
- 4 dates, pitted soaked
- 2 tbsp pumpkin puree canned
- 1/2 cup full fat coconut milk
- 1 tsp pumpkin spice
- 1/2 cup chopped pecans
- 1/4 tsp salt
- 2 tbsp almond butter
Directions
- Add the chia seeds into a medium bowl, then add the kefir gradually, stirring continuously. Set aside for 15-20 mins.
- Heat 1 tbsp coconut milk into a non-stick skillet, add the apples, coconut sugar and water, mix and bring to boil over medium heat. Simmer for 5 minutes, until the water is absorbed, and the apples are slightly cooked but still a crunchy.
- Add dates into the blender with the coconut milk, pumpkin puree, 1 tbsp coconut oil, pumpkin spice and salt, and process to obtain a smooth liquid.
- Divide the chia pudding into the serving jars, top with the stewed apples and almond butter, drizzle with pumpkin caramel and garnish with chopped pecans.
