The beet

Did you know that Chia seeds are chock full of nutritional goodness? Just adding them to smoothies, yogurt, pudding, oatmeal, or cereal can increase your intake of important nutrients, such as fiber, protein, and omega-3 fatty acids. Never had them before or looking to try something new? Check out this pudding recipe that’s sure to be a power-packed and delicious snack (also great for breakfast!).

About Chef Anthony

Anthony Nazario joined the Whitsons Culinary R&D team in Islandia to focus on school, residential and healthcare prepared meal development, as well as support the R&D team in preparing food presentations and innovations. Anthony brings with him multiple years of experience from restaurant dining, prepared meals, food manufacturing, and charter school kitchens. His knowledge of food preparation, special diets, flavor profiles, and menu/food creation is instrumental in the continued evolution of our school, residential and healthcare meal programs.

Chocolate Chia Pudding

Ingredients

• 1/4 cup cacao powder or unsweetened cocoa powder
• 6 tbsp. maple syrup
• 1/2 tsp. ground cinnamon
• 1 pinch sea salt
• 1/2 tsp. vanilla extract
• 1 1/2 cup coconut milk
• 1/2 cup chia seeds

Directions

1. In a small mixing bowl, add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Add a little coconut milk and whisk until a paste forms. Add the remaining coconut milk and whisk until smooth.

2. Add chia seeds and whisk to combine. Cover and refrigerate overnight or until it has achieved a pudding-like consistency. Give the mixture an extra whisk/stir once it’s been in the refrigerator for 30-45 minutes.

3. Leftovers can be kept covered in the refrigerator for 4-5 days, though best when eaten fresh. Serve chilled with desired toppings, such as fruit, granola, or whipped cream.

Contributed by Peter Johnson, Director of Culinary, Islandia, NY