Postpartum Chia Seed Pudding

This is desperately missing a peanut butter or tahini drizzle!!

The majority of my postpartum cooking revolves around warm, mushy, nutrient dense foods, as is prescribed in Ayurveda, TCM, and most ancestral traditions. This type of nourishment should be the foundation of a postpartum mother's nutrition plan.

Sometimes, however, a mother just needs to be able to grab something from the fridge or pantry and dig in without worrying about turning on the stove, or even waiting for the microwave to ding. This chia seed pudding is a great way for mothers to get a quick and easy dose of fiber, healthy fats, minerals, vitamins and even protein. Plus, you can grab it and eat it with one hand! I particularly love this recipe because I often find store-bought chia seed pudding to be a little too slimy for my taste. This recipe is rich and creamy.

Creamy Chia Seed Pudding:

1 cup coconut milk

1/4 cup chia

2 tbsp coconut cream (solid part in the top of a can of coconut milk)

1 tbsp maple syrup

Capful of vanilla extract

Shake of cinnamon

Peanut butter or tahini (or both!)

Toppings: fruit (strawberries, bananas), seeds (sunflower, flax, hemp, pumpkin),

Pour the coconut milk and cream into a saucepan. Warm over the stove to liquify but do not bring to a boil. If a mother is working with some constipation I will add a hanful of raisins or prunes to the mixture as well.

Remove from the stove and allow to cool to a lukewarm temperature.

Combine all ingredients except for peanut butter + toppings and use a fork to mix. Make sure there are no clumps of chia seeds.

Top with any fruits, seeds, nuts, peanut butter, tahini, and anything else you've got in your pantry.

Refrigerate overnight and enjoy within 5 days!