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Food

Berry Chia Pudding Parfaits

Antioxidants, omega fatty acids, fiber--what's not to love?

As a beauty superfood, chia seeds have a lot going for them: they are high in protein and fiber, low in calories, and teaming with beneficial vitamins and minerals. Combine them with almond or coconut milk, a bit of coconut sugar or honey and you have a delicious and satisfying chia pudding. Still, for years, my kids wouldn’t eat them: The chia pudding I made just didn’t look yummy. In fact, if I’m honest, that gelatinous mush I ate every morning looked a lot like my daughter’s homemade slime.

Of course, as countless children across the world have discovered in the last few years, slime doesn’t need to look gross. All it needed, I decided, was a shot of color and a bit of nutritional glitter. After tinkering around with my recipe, I discovered that the consistency of chia pudding is thick, so you can pour a smoothie on top of it and it creates a beautiful contrast. To make the colors pop even more, I added fresh berries from our local farmer’s market and a sprinkling of ground pistachios. The result: a vibrantly colored smoothie-chia parfait that looked so good my daughter could barely wait for me to put it on the table before she gobbled it up.

Olivia gobbled up the fresh fruit and pistachio topping before I even had a chance to take a picture.
Berry yummy? Indeed. Olivia gobbled up the fresh fruit and pistachio topping before I even had a chance to take a picture.

Ingredients

For the chia pudding:

1/4  cup chia seeds

3/4 cup light coconut milk

2 tsp. coconut sugar

1/4 tsp. fresh ginger

For the berry smoothie:

1 cup organic kefir

1 cup fresh or frozen raspberries

drizzle of honey (to taste)

For the topping:

1 tbsp. ground pistachios

1/4 fresh berries

Step by step recipe

  1. To make the chia pudding, combine all ingredients in a mason jar, shake well and place in fridge for a 3-4 hours until it’s thickened. I usually make a batch of this on Sunday night and then I have it for the week.
  2. In the morning, pour 1 cup of kefir into a Vitamix, then add 1 cup of frozen organic raspberries on top and blend on high. Add a tablespoon of honey, blend again and taste. Continue to add honey until desired level of sweetness.
  3. Scoop 1/2 cup of chia pudding into a fresh mason jar, then pour the smoothie mixture on top. Garnish with fresh fruit and ground pistachio nuts.
Amy Synnott

Amy Synnott

Founding Editor
Amy Synnott is the founder of The Beautiful Now. A graduate of the Columbia Graduate School of Journalism, Amy spent most of her career at InStyle magazine, where she worked as a the Beauty Director from 2000-2013 and the Executive Editor from 2013-2016. Originally from Boston, Amy currently lives in NYC with her husband, two children, and Labrador, Lucy.