Do not use a nut-based milk. Opt for soy or coconut.Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena BurtonThis pudding is made with strawberries, chia seeds, and nondairy milk, which combine for a healthy and tasty treat!
3tablespoonsuse white chia seeds; black chia seeds will discolor the pudding
1tablespooncoconut nectar or pure maple syrup
½cup+ 2-3 tablespoons plain low-fat nondairy milkDo not use a nut-based milk. Opt for soy or coconut.
In a blender, combine the strawberries, chia seeds, nectar or syrup, lemon juice, salt, and 1/2 cup plus 2 tablespoons of the milk. Puree until the seeds are fully pulverized and the pudding begins to thicken. (It will thicken more as it cools). Add the extra 1 tablespoon of milk if needed to blend.
Transfer the mixture to a large bowl or dish and refrigerate until chilled, about an hour or more. (It will thicken more with chilling, but really can be eaten right away).
Chia seeds note: In this recipe the best is to use white chia seeds, as black will discolor the pudding.