Pistachio Milk Chia Pudding

Christ is risen!

One of my favorite fasting recipes is chia pudding. You can get very creative with it. Using various fruits, nuts, coconut shreds, and kinds of milks, there are endless delicious possibilities.

Yesterday, I shelled the pistachios I had. I learned a new trick to shelling them easily. You use a shell from a pistachio, insert it in the gap of the pistachio you are shelling and pop! goes the shell!

I usually keep my chia puddings simple but I wanted to take it to the next level so I made my own pistachio milk using AlmondCow machine and in one minute I had homemade milk. There are some nuts that I can enjoy and pistachios are one of the few that will not bother my gut. Battling with chronic Lyme disease syndrome for over a decade+ has wreaked havoc on my gut. I barely eat processed foods. Try to eat anti inflammatory to help with the nerve and muscle pain. When I eat clean foods and it bothers my stomach, it can take a toll on the mental health (what will not bother my stomach!?!?). Until I remind myself that God has blessed this and that this is temporary for however long it is. It does feel as if going through a storm out in the sea all of a sudden but the sun will shine.

Personally, if I had vegan white and dark chocolate drizzle readily made, I would add those to my pistachio milk chia pudding! What I had on hand are raspberries. Notes of butter and rich texture of the pistachios paired with juicy, hydrating, sweet and sour, yet delicate texture of the raspberries somehow go well together. Today, I kept it very simple with pistachio milk, coconut shreds and raspberries…and it was delicious!Adding the vanilla extract and sweetener uplifts the chia pudding flavor, though it is not needed. There are times that I don’t add it and it still tastes great. I am sensitive to sugar, again, due to the symptoms of Lyme disease so I use it sparingly.

Please enjoy! Let me know what pairings you like when you make this pistachio milk chia pudding!

Ingredients

Pistachio milk, homemade or store bought

6 tbsp chia seeds

1/2 tsp ground vanilla or 1 tsp vanilla extract, optional

Liquid sweetener such as date syrup, maple syrup, agave or local honey, optional

Toppings and fruits of your choice, suggestions for pairing listed below

Directions

Homemade version for pistachio milk: I made my pistachio milk using Almond Cow machine. This machine makes it easier to make homemade nut milks without having to strain the pulp with a cheesecloth. I used the creamer setting to have a thicker and creamier version for the chia pudding as well as for other uses.

Chia pudding:

Whisk from time to time in the first 10 minutes to prevent any lumps from forming, and then set aside to soak in the fridge for at least 20 minutes until thick and jelly-like (or leave overnight).
Store the chia pudding in the fridge in a sealable glass jar and it will keep for a few days.

Things that will pair well with pistachios:

Almonds
Apricots
Cardamom
Cherries, pitted
Chocolate shreds, dark or white
Coconut shreds
Dates
Figs
Granola
Honey
Lime zest
Mango
Mint
Oats
Peaches
Pineapples
Pomegranate
Quinces
Raspberry

Nutritional Benefits

Chia

Fat: 53%

Carbs: 36%

Protein: 11%

140 calories per 1 oz serving

Pistachio

Fats: 67%

Carbs: 20%

Protein: 13%

345 calories per 1/2 cup serving (raw)

Sources

“The Vegetarian Flavor Bible” by Karen Page (for pairings and nutritional information)

A Spiritual Steward