Strawberry Beet Chia Pudding
Recipe Key
Give your liver a little love this spring with this beautiful Strawberry Beet Chia Pudding. It tastes great and aids your body’s natural detoxification process. The strawberries improve your immunity and the beets decongest your liver. Don’t worry if you don’t like beets, you can’t even taste them!
Even though it may still be cold where you live, like here in New York, spring officially arrived last Monday. Soon it will be warming up.
After eating a winter diet of heavier foods you may have put on some needed winter insulation. No problem this is as nature intended. Come spring, it has got to go! If kept on for an extended period of time, this extra fat congests the liver, the intestines and the lymph.
Unfortunately there are many toxins in our environment; pesticides on our food, pollution in the air and more. Our liver is responsible for getting rid of these toxins. Toxins accumulate in our fat cells. This makes it difficult for our liver to do its job. Every day our liver is working really hard to process the excessive toxic exposures of our times.
Our liver is the largest organ inside our body, It is also the most important organ of detoxification with a BIG JOB.
These jobs include
- Filtering toxins from your blood
- It helps manage your carbohydrate metabolism to keep your blood sugar stable
- It also helps balance your hormones
- It is involved in the processing of every nutrient you eat
- In addition your liver produces bile to aid in the digestion of fats which help regulate your triglycerides and cholesterol
So you see what I mean when I say it has a big job.
If your liver gets congested, toxins spill back into the blood and eventually get stored in fatty tissue throughout the body and in the brain. That’s not good!
Spring is the ideal time to support our liver. It offers the chance to REFRESH & PURIFY. It’s the season traditionally associated with regeneration. This is why I like to do a short cleanse very spring. Click here for my Lean and Light Spring Cleanse.
There are only 6 ingredients in this recipe; chia, almond milk, strawberries, beets, vanilla and sweetener. I use either stevia or maple syrup.
The high fiber from the chia and the betaine in beets decongest the liver.
Beets are rich in betaine, which restores liver cell function and protects the liver and bile ducts. They thin the bile and help de-stagnate the bile and pancreatic ducts allowing the liver to get rid of toxins more easily.
Decongesting these ducts is not only crucial to increasing fat metabolism and resetting the body’s natural detox process, it’s also an important step in stabilizing blood sugar, energy and mood.
Chia pudding is easy to make, all you need is a blender. If you get organic beets and have a high speed blender like a vitamix it isn’t necessary to peel the beets, washing is good enough. I use the organic strawberries I keep in my freezer for smoothies. They cost less and are easier to find than fresh ones.
Blend all the ingredients except the chia until smooth. Taste for sweetness. Mix the liquid with the chia. The mixture will be very thin. Stir every 5 minutes for the first 15 minutes. Put it into the refrigerator and let sit for 2 hours.
Since I like chia pudding for breakfast I make it in the evening and let it sit overnight. The chia will thicken the liquid creating a perfect pudding texture.
Give your liver a little love with this chia pudding. Enjoy it for breakfast, snack or dessert.
Please let me know if you like it? Can you taste the beets? I would love to hear from you.
If you like this recipe you may also like these chia puddings:
Orange Vanilla Chia Pudding
Creamy Lime Chia Pudding
5 Ingredient Blueberry Chia Pudding (nut free)
PrintStrawberry Beet Chia Pudding
A delicious easy to make chia pudding that looks beautiful, tastes great and helps detox your body.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 3 servings 1x
- Category: Breakfast, Snack
- Cuisine: Gluten Free, Dairy Free, Paleo, Vegan, Raw
Ingredients
- 6 tablespoons chia seeds
- 2 cups almond milk
- 1 cup strawberries (fresh or frozen)
- 1 small raw beet, roughly chopped, about ½ cup (peel if not organic and if you don’t have a high speed blender)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (to taste)
- Optional toppings: berries, nuts/seeds, coconut flakes, hemp seeds
Instructions
- Measure the almond milk. I use a 4 cup measuring cup so I don’t have any extra dishes to clean up.
- In a blender on high speed, blend the almond milk, chopped beet and strawberries with the vanilla and maple syrup until the beet is completely pulverized.
- Pour the liquid mixture back into the measuring cup and add chia. Stir until thoroughly mixed.
- Stir every 5 minutes for the first 15 minutes.
- Put into the refrigerator and let sit for at least 2 hours. I like to let it sit overnight to eat for breakfast.
- The chia will thicken the liquid creating a perfect pudding texture.
- Enjoy topped with desired toppings such as strawberries, coconut, or hemp seeds
- The pudding will keep 3-4 days in the refrigerator.
Notes
It only takes 10 minutes to prepare but needs to sit for 2 hours to thicken.
If you like the pudding a little thinner stir in additional almond milk.
For additional protein add 2 scoops collagen.