Recipe & Photo by Sophie Mackenzie    WHOLEHEARTED EATS

Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS


The pomegranate latin for “seeded apple.” Records trace the pomegranate back to 4000 B.C.E. Over the ages it has been seen as important by a variety of different religions including Judaism, Christianity, Islam, Buddhism, and Hinduism, and  even by the ancient Greeks and Egyptians. Even today it remains an important fruit to medical traditions including  Ayurveda and even the western school of thought. Besides being on of the most beautiful fruits (and having the prettiest flowers), pomegranates contain vitamin C and K, as well as loads of fiber (in the seeds that is) and antioxidants. Pomegranate seeds make a welcome addition to salads, pilafs, parfaits, and in this case a breakfast bowl. Here I have paired them with another sweet but tangy fruit, the raspberry, as well as the zippy pink peppercorns and orange zest which makes for a not-to-sweet fully bodied sauce.

The base of this pudding is made out of ch-ch-ch-chia, the same seeds that turned that ceramic sheep from the ’80’s green. Over the last few years Chia seeds have become rather popular and easily available, and there is plenty of good reason for this. A stable for some Latin American indigenous groups, chia seeds were used as nourishment during times of endurance as well as a natural remedy to treat constipation. Nowadays more people know about their amazing health benefits which include:

Omega 3 Fatty Acids – Chia seeds are super high in Omega-3, each seed contains about 60% omega-3. This makes them one of the highest sources of this fatty acid (second only to flax).

Fiber – Chia seeds are an excellent source of fiber, with a amazing 10 grams in only 2 tablespoons. That is one-third of the daily recommended intake in only one serving!

Minerals – 28 grams of chia seeds contain 4 grams of protein, 18% daily recommended intake of calcium, 30% manganese, and 27% phosphorus.


PREP TIME:  2 Minutes + 1 Hour Sitting Time

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


  • 3 tbsp Chia Seeds

  • 1 Cup Unsweetened Almond Milk

  • 2 tsp Maple Syrup or Sweetener of Choice (optional)

  • 1/2  tsp Cinnamon

  • 1/4 tsp Ground Ginger

  • 1/8 – 1/4 tsp Ground Cardamon

  • 1 tsp Vanilla

  • Pinch of Ground Cloves


  1. Mix all ingredients together. Be sure to mix the chia into the milk thoroughly, otherwise you will end up with a chunky pudding. Let sit for 1 hour or in the refrigerator overnight.

  2. After chia has sat and soaked up all the liquid, spoon 1/2 the mixture into a bowl. Layer 1/2 the pomegranate sauce (recipe below) over the chia pudding and top with the rest of the pudding mixture. Spoon the remaining sauce on top.

Stacey Christie