MPN™ Chocolate Chia Pudding (both Dairy-free* and Milk based recipes)
-a Brain Healthy Recipe[1]-
YIELD: 4 SERVINGS
INGREDIENTS AMOUNT
Dark chocolate milk made from cows or goat milk*, ** |
|
2% or low fat milk, unsweetened** |
1 cup |
Cocoa powder, pure |
2 TBsp to taste |
Stevia powder, pure (or ½ packet or ½ tsp of Truvia® or Purevia® or other Stevia blend in packet) |
pinch |
|
|
|
Chia seeds |
4 TBsp ( ¼ cup) |
Pomegranate seeds, for garnish |
Handful |
*For non-dairy version, use 1 cup of almond milk and follow recipe as above.
**If you use store-bought chocolate milk it will have lots of sugar and is unlikely to have the chocolate content to qualify as “dark” chocolate which should be 73% cocoa powder to qualify.
METHOD:
1. Combine first 3 ingredients to make the dark chocolate milk.
2. In a bowl combine chia seeds and chocolate milk. Cover with plastic wrap directly on the mixture and refrigerate for one hour.
3. Just before serving, garnish pudding with a few pomegranate seeds.
4. Will keep several days in the fridge (of the pudding becomes too thick, simply add a little chocolate milk or regular milk to thin the consistency).
[1] Adapted from Karine’s cooking blog http://karinemoniqui.com/2011/12/06/le-chia-du-dessert-au-petit-dejeuner/ by Nancy Emerson Lombardo, Ph.D. following Memory Preservation Nutrition® program. Selected by Kristina Scangas.
© 2010 Nancy Emerson Lombardo Ph.D., HealthCare Insights, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC. Direct correspondence to Nancy Emerson Lombardo, Ph.D. nemerson@healthcareinsights.net 978-621-1926
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