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)
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