I love chia seed pudding.

Its tapioca-like texture belies its health benefits, which are stacked thanks to the chia seeds which most people consider a superfood. Here is the basic formula plus two versions that are “ballin'” (as my kids would say—and they do when I whip this up).

Bonus: no cooking required!

Basic Chia Seed Pudding (serve hot, room temp or cold):

Serves 1-2

1 cup liquid: almond, soy or coconut milk

2 tbl chia seeds

1 packet Truvia sweetener (or any brand of stevia) or 2 tsp brown sugar

dash of cinnamon or nutmeg (optional)

Place all ingredients in an airtight container and shake well. Continue to shake thoroughly every ten minutes for one hour. (If you forget to do this and the chia seeds get glopped up, just pop it all in the blender and then return to container). Refrigerate at least six and up to 24 hours. Will keep for one week in the fridge.

Decadent Chia Seed Pudding With Raspberries and Chocolate Chips

Make basic recipe using almond milk. Then add 1-2 t/l vegan chocolate chips and 1/4 cup ripe raspberries. (Do not use cinnamon or nutmeg.) Garnish with fresh mint leaves.

Decadent Chia Seed Pudding With Lemon and Coconut

Make basic recipe using “lite” coconut milk. Add 1 tsp grated lemon zest and 1/4 cup fresh blueberries. Garnish with a dollop of non-dairy whipped cream and a few tiny strips of lemon zest.

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Editor: Catherine Monkmans

Photo: katstan/Flickr, elephant journal archives