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Enjoy the Ancient Power of Chia Seed Pudding

Chocolate Chia Seed Pudding
Chocolate Chia Seed Pudding

Chia seeds were one of Mexico's oldest super foods! The word "chia" is a Mayan word that means strength and the ancient Maya carried pouches with these tiny seeds to sustain them on long journeys. Not only were chia seeds eaten as an ancient super food, but they were also offered to the gods! The Maya people believed they were endowed with power and they were right! These tiny seeds are packed with protein, high in calcium, and full of antioxidants and high in fiber. Not only that, they have more vitamin C than an oranges and twice as much potassium as bananas. This makes them a great help in de-calcifying your pineal gland and reactivating your intuition! (If you want to know more about that, check out our cookbook called THIRD EYE COOKBOOK!)

Chia seeds are still popular today, here on the Yucatan Peninsula, and are often used in puddings and healthy drinks like chia lemonade or chia enriched smoothies.

To make a super healthy guilt free dessert, you start with only 2 ingredients. Chia seeds and milk (whichever type you like including almond, coconut, or any milk that you love). However, to turn this super food into and ever more super food, we add some delicious, nutritious goodies!

The recipe is simple and has room for your own additions:

  • 1 Cup Milk of Your Choice

  • 4 Tablespoons Chia Seeds

  • 3 Tablespoons Raw Honey

  • 2 Tablespoons Raw Cacao Powder (Sometimes I use an extra tablespoon. Raw cacao is a super food and chocolate is yummy!)

  • 1 Tablespoon Coconut Oil (We add this because when they make cocao powder, they remove most of the natural cacao bean oil)

  • ½ Teaspoon Vanilla

  • Pinch of Cinnamon


  • Pour everything into a saucepan.

Ingredients for Chocolate Chia Seed Pudding
Ingredients for Chocolate Chia Seed Pudding
  • Heat stirring constantly (I use a whisk, but a fork will work too) until it just has teeny tiny bubbles.

  • You can boil it if you like and then it will be ready almost immediately. But boiling it kills off some of the nutrients and also makes it harder to keep it from getting lumpy.

  • Pour into 2 pretty cups

  • Allow to cool for about and hour (in our out of the fridge depending on if you want it room temperature or cold. I prefer it room temperature. I like the consistency better. It is a bit creamier.

Another variation you might like to try:

Rather than chocolate, add a bit more vanilla and top with fruit.


Having Chia Seed pudding for dinner (sh, don't tell!),


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