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Recipe: Ch-ch-ch-chia Seed Pudding!

If you're anything like me, then you just did a triple take when you saw the word "chia."  Why?  Because you're a child of the 90's.  Go ahead and re-familiarize yourself with the clip, below:

So, clearly, when I came upon a recipe for "Chia-Seed Pudding," I knew that I had to find out what my favorite decorative plant tasted like!  The seeds of my favorite decorative plant, that is

What's the deal with chia-seeds, you ask?  Well, they're packed with nutrients (in amounts comparable to other edible seeds such as flax), fiber, and protein.  And, when soaked, they create a tapioca-like pudding.


Ch-ch-ch-chia Seed Pudding, recipe adapted from Food & Wine

**Note:  This is the second time that I've made this pudding.  The first time, I followed Food & Wine's recipe to a T.  This go-around, however, I tweaked the ingredients to my personal liking and was very pleased with the results!

I make this pudding on Sunday night and bring it to work for a healthy, delicious breakfast. 

Ingredients (makes 2 servings)

  • 1 1/4 cups almond milk (I use the kind w/o any additional flavoring.)
  • 2 tablespoons agave nectar  (I used light agave nectar.  Honey could also be substituted.)
  • 1/4 cup chia seeds (you can buy chia seeds at your local GNC)
  • Cinnamon

In a 1-quart jar (I used a tupperware with lid), combine the almond milk with the agave nectar.  Close the jar/tupperware and shake to combine.  Add the chia seeds to the jar/tupperware and a dash, or two, of cinnamon; close and shake well.  Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally.

To serve:  Top with raspberries (I prefer Driscoll's) - fruit of your choosing - or with your own creative addition!  It's perfectly great on its own, too!


Until we eat again,

The Lunch Belle

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