Get Through The Flu Season with Superfoods: Elderberry Chia Pudding

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You know that time of the year when everyone around you seems to be sneezing and coughing? That’s when I pull out my (superfood) weapons, and one of them is Elderberry Syrup. When I feel like my throat is a bit out of whack and energy levels are down, I become BFFs with vitamin C-packed, immunity boosting plant medicine like elderberries, cranberries and baobab.

The cool thing about elderberry syrup is that you don’t actually have to wait until you’re feeling sick: I’ve been using it as a preventative immunity friend by adding it to my usual breakfast bowls: chia pudding, oatmeals and smoothies.

What’s elderberry anyway? | Botanical name: Sambucus Canadensis

Primarily found in Europe and North America, black elderberries have long been used in traditional cultures to support immune function. Elderberries are abundant with antioxidants, vitamins C, A, B, potassium and amino acids.

In this chia pudding, I used Gaia Herbs Elderberry Syrup (it’s alcohol free and completely plant-based) made with organic European Black Elderberries, no artificial flavors and an addition of Acerola cherries for an extra Vitamin C boost.

It’s simple to make, and once you make a batch, you can keep it in the fridge for 3 days in a tightly closed jar.

To keep it interesting, I also made matcha chia pudding and simple berry tahini chia pudding, and then served as layered jar perfection.

Mix and match different layers, or keep it simple and just start by making elderberry chia pudding served with your favorite toppings (blackberries, coconut and walnuts will make a wonderful combo!)

CHIA PUDDING BASE:

(makes 2 servings)

1/2 cup chia seeds
2 cups nut or seed milk (I used hemp milk)
1/2 teaspoon vanilla extract
Maple syrup to taste

ADD FLAVOR:

Elderberry Chia Pudding: BASE + 3 teaspoons Elderberry Syrup, handful blackberries to garnish
Matcha Chia Pudding: BASE + 1 tablespoon matcha green tea powder, 3 tablespoons shredded coconut, 2 tablespoons cashews
Simple Berry Tahini Chia Pudding: BASE + 1 tablespoon tahini, handful raspberries (fresh or frozen), toppings (berries, raw walnuts, mint)
Chocolate Chia Pudding: BASE + 2 tablespoons raw cacao, 1 tablespoon raw cacao nibs, 1 tablespoon coconut flakes, optional handful chopped strawberries.

Directions:

Whisk all ingredients (base + chosen flavor) well in a glass jar until there are no lumps (for about 2 minutes). Let sit for 15 minutes, stir again, then put on the lid, and let your chia pudding sit in the fridge for at least 1 hour (overnight is perfect, too). In the morning, serve with your favorite toppings.

To make layered creations, make at least two different chia seed puddings separately, then set them in a jar, layer by layer.