Chia pudding is filled with omega-3's, fiber and protein, making it a healthy snack option!
Beet chia pudding is even better because it gets in a nutritious veggie and ups the antioxidant content.
It's also a great to have before or after a workout.
I'll admit, I'm not a big beet eater… I don't know why, but it's been my goal in the past year to try to incorporate them more.
Beets are one of the best vegetables we can eat, especially for good brain health.
Studies have shown that within just minutes after eating beets or beet juice cognitive function is better!
A beet salad or beet hummus are two other delicious way to eat more beets, especially when the weather warms up.
When making the Beet Chia Pudding make sure to taste it before you top it with your favorite toppings.
If it tastes too much like beets, just add more sweetener.
If it's too runny, add more chia seeds and allow it to sit for a few minutes.
If you like to meal prep, you can make a bunch up to 5 days in advance.
It's easy to take on the go too, which will be great whenever the “shelter at home” mandates are lifted.
In the meantime, just make it while staying safe and healthy at home.
Beet Chia Pudding
- ½ cup Plant-based Milk (I use cashew milk or organic soy milk)
- 2 tbsp Chia Seeds
- ¼ Raw Beet (for juicing)
- 1-2 tsp Date Syrup (maple syrup or other sweetner will work too)
- First wash and juice ¼ of a raw beet. I usually make this a double portion so I use ½ of a beet. You can easily double, triple or quadruple this recipe. If you dont have a juicer you can try blending the beet in a blender with a little water. Then strain it to get just the pink juice.
- In a small jar (6-8 oz), add all the ingredients and mix well. Allow it to settle for a few minutes and then mix it again. Cover the jar and put it in the fridge for at least 2 hours or let it sit overnight. When you're ready to eat it, top with your favorite ingredients, like fruit or coconut whip cream! If it has too much of a beet flavor for you, add more sweetener.