Kesar-Pista Chia Pudding

Although Chia seeds were not mentioned in the Ayurvedic classical texts, the tiny black and white gems from South America are very nutritious and should have a place in your diet.
Chia seeds are related to the sage plant, their taste is mild and earthy, and they are rich in dietary fiber, calcium, and antioxidants.
Chia seeds are highly absorbent and can absorb 13 times their weight in water. When soaked, they swell-up and become gelatinous, therefore they are great for moisturising the body, and for hydrating and bulking up the stools in the colon. This quality makes them wonderful for pacifying dry Vata, and for cooling-off Pitta. However, they tend to increase Kapha Dosha with their water-binding nature. You should always soak chia seeds before consuming them, otherwise, they will absorb too much of your body’s liquids if eaten dry, can lead to constipation or block you throat and cause you to choke.

Serves 1

Ingredients:
1 cup almond milk
4 tbsp chia seeds
A pinch of cardamom
3 strands of saffron
1 tbsp raw honey
2 tbsp pistachios, chopped

Preparation Method:
– Heat up the almond milk on a medium flame, along with the saffron and cardamom and let it come to a boil
– Add the chia seeds into a bowl, pour the warm milk over and stir it well
– Let the mixture sit for at least 15 minutes, or even better, overnight. The chia should swell up and the liquid should thicken
– Stir in the raw honey
– Transfer the pudding into a serving bowl and top it off with a layer of crushed pistachios
– Serve warm or at room temperature

Notes:
– Kapha individuals should eat them in moderation