Chia Pudding with Bitter HerbsSkip to Recipe
This Chia Pudding with Bitter Herbs is a wonderful go-to recipe to start preparing our bodies for the new spring season and can be enjoyed all year. Filled with fiber, love, and nourishment, this easy chia pudding recipe is made with coconut milk and can be eaten daily.
You might also like this Spring Detox recipe: Herbal Coffee with Nettle!
Bitter Herbs for Spring Detox
I’m a huge advocate for honoring the moon cycles, as well as honoring the transitions between the seasons. In our society, it can be a lost art. One way of preparing our bodies for each season is adjusting what we eat. In winter we look for more grounding, rich, comforting warming foods. Just as the flowers begin to rise up from the earth, our own internal flame has to be rekindled.
Chia Pudding Ingredients
RASA is an herbal coffee that has amazing benefits and adaptogenic herbs. I am sensitive to caffeine, and I’m happy to report all RASA blends – even the coffee blend – agree with sensitive nervous systems.
To assist our bodies to reignite our internal flame, there are many detoxifying herbs we can use. Bitter herbs incorporate magic into our diet that supports our digestive system and helps get our bodies back on track.
Spring is the ideal time to cleanse and heal the liver. In spring we reach for bitter, cleansing herbs and foods such as bitter herbs and fibrous foods.
Chia seeds are rich in fiber, and Omega 3 fatty acids. They also have a variety of vitamins and minerals, as well as antioxidants.
Bitter herbs include chamomile, nettle, dandelion root, & milk thistle. Chamomile is relaxing and soul-healing, as well as supportive to the digestive system. Nettle is a super nutritious herb that has a wide variety of benefits including reducing hay fever symptoms and reducing inflammation.
Coconut milk is my favorite non-dairy milk to use in the recipe. It’s full of healthy fats and amazing flavor that adds a rich and creamy texture to this quick chia pudding recipe.
How to Make Easy Chia Pudding
This easy chia pudding with coconut milk can be a staple recipe for you since it is so simple to make. All you do is steep one serving of any RASA blend with the bitter herbs of your choice.
Pour your steeped herbal coffee into two jars and stir in 3 Tablespoons of chia seeds into each jar, continuing to stir for 2-3 minutes.
Add in a touch of plant-based milk and sweetener to suit your tastes. Once the blend has thickened, it’s ready to eat!
For toppings, I recommend adding fresh berries or ground cacao nibs for extra flavor and texture. There are many ways to enjoy this easy recipe, feel free to get creative!
This quick chia pudding with bitter herbs recipe can be eaten either warm or cool and can be stored in the refrigerator for 2-3 days. Enjoy!
Herbal resources & information from Avena Botanicals.
If you are craving more chia magic, try these recipes:
- Gluten-free Pop-Tarts with Buckwheat Flour & Strawberry Chia Jam
- Superfood Layered Chia Pudding
- Coconut Yogurt Chia Pudding with Peach Compote and Blueberries
- Adaptogenic Mocha Smoothie
Chia Pudding with Bitter Herbs
- 1.5 cups of filtered water
- 2 tablespoons of any RASA herbal coffee blend (use MYTINYLAGUNA for 20% off)
- 6 tablespoons of chia seeds
- 2 tablespoons of coconut milk
- 1 tablespoon of ground cacao nibs (optional)
- for extra herbal magic add in dried chamomile or nettle
- Stevia or maple syrup to taste
- Heat filtering water to boiling.
- Fill 2 tablespoons of RASA (& other herbal plant medicine of choice, nettles, chamomile) and steep with boiling water for 5 minutes.
- Once done, pour the herbal coffee blend into two separate jars.
- Pour in chia seeds one tablespoon at a time, and keep stirring for about 2-3 minutes.
- Add in coconut milk, and stir some more.
- Add in sweetener to taste, and stir.
- Once chia pudding has thickened up, it's ready to eat.
- You can enjoy the chia pudding warm or cool.
- Store in fridge 2-3 nights if you want to prep ahead of time.