If you haven’t slurped up some homemade chia pudding yet, you’re in for a real treat. Chia has come a long way since the infamous ch-ch-ch-chia pets of the 80s and 90s. These edible little seeds come from a flowering plant in the mint family. They are very crunchy when dried, but once you add a bit of liquid the seeds plump up and become slippery - making them the perfect base for pudding! The best part is that these little seeds are loaded with nutritional goodness including lots of fiber to soothe and support the digestive tract and a good balance of calcium and magnesium for healthy bones. Danielle’s chia pudding recipe combines the slightly tart taste of raspberry with the natural sweetness of dates to create a yummy combination. Plus, it’s so easy to make you’ll never say no to pudding again!
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Functional Family Nutritionist
Danielle Shea-Tan, MS, CHHC
Danielle is passionate about helping families ditch processed foods and start making real, wholesome food that is both simple and delicious. She blows our minds with fascinating "nutritional nuggets" about foods and herbs.
Danielle has written a book called "52 Small Changes for the Family," an inspiring guide that helps families make one small change each week to improve their overall happiness and health.
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