Cha-cha-cha-chia! I haven’t spoken too much of chia seeds lately. In fact, I think the last time I did speak of them was in a chia-marketing-rant as part of my very first post on the fresh beet (a fun re-read for me!).
Don’t get me wrong, I’m a huge fan of the chia seed; it’s gracious amounts of omega-3’s and versatile gelling properties had me at first bite. But there was a specific brand (circa 2011) ostentatiously marketing their special proprietary blend of chia seeds as if it were some sort of super food (ugh, I hate that term). Oh, and the bag of chia seeds was going for $55 a pop! I would love to see how much these companies are profiting off of our misinformed, health conscious consumers…
Anyway. I really hope this chia pudding changes your life the way it did mine (if you like pudding, that is). As many of you know, chia seeds become gelatinous upon sitting in liquid, serving as a thickening agent in whatever medium you place them. For this pudding, simply add 1-2 TBS chia seeds into 1 cup of milk (cows, almond, soy, coconut – whatever you fancy) and let it sit in the fridge overnight, giving it a couple stirs every now and then. In the morning, you’ll have a thick, pudding like concoction.
“That sounds kind of bland” you might say. You’re right. So let’s add some flavor! Mix in some honey, maple syrup or let it soak overnight with some dried fruit. Add some vanilla, cocoa powder or protein powder. Maybe some cinnamon, nutmeg and cardamom. The possibilities are endless!
Here are two of my favorites:
Chocolate Cherry Chia
* I added a little Greek yogurt to this one for some added protein and thickness.
1 TBS chia seed mixed with 1 cup plain, unsweetened soy milk (carrageenan-free!)
1 TBS plain Greek yogurt
1 TBS cocoa powder
1 TBS maple syrup
Fresh cherries to top